Daikon Parsnip Salad
30 min. Recipe Yield:
2-4 servings Difficulty:
Medium recipe
Daikon parsnip salad – This salad can be cooked in autumn or winter and is very nutritious and healthy. To make the salad even more useful, you can put the mushrooms on a baking sheet, sprinkle with vegetable oil and bake in the oven. Sour cream can be replaced with yogurt.
Recipe Ingredients
Cooking Recipe
The recipe for daikon parsnip salad is very simple. Wash the daikon, parsnips and mushrooms well.
Next, peel the daikon and parsnips, cut into thin strips and mix.
Boil the eggs, peel and chop finely, and then add to the parsnips and daikon.
Cut the mushrooms into small wedges. Heat butter and vegetable oil in a frying pan, add mushrooms and fry. Season with salt and pepper.
Transfer the mushrooms to a bowl of salad, add chopped herbs, sour cream and stir. Season with salt and pepper if necessary. Salad chill before serving.