Radish and spring onion salad
Radish and spring onion salad, what can be better? I didn’t know that this salad may be so delicious until I tried it myself.
After long and cold winter different salads with lots of vitamins are exactly what we all need. Raw winter daikon radish contains isothiocyanate anti-oxidant compound called sulforaphane. Studies suggest that sulforaphane has proven role against prostate, breast, colon and ovarian cancers by virtue of its cancer-cell growth inhibition, and cyto-toxic effects on cancer cells. As this particular white radish is of Asian origin there is a popular Chinese proverb saying: “Eating pungent radish and drinking hot tea, let the starved doctors beg on their knees.”
In addition, radish contains adequate levels of folates, vitamin B-6, riboflavin, thiamin and minerals such as iron, magnesium, copper and calcium.
Radish may be a little bit bitter (not always but sometime), so you can pre-soak it in water and then use in salads.
Serves 2 people
Preparation time: 5 minutes
Cooking tie : 0 mins
1,5 cup of shredded radish
1/2 cup of spring onion
1 teaspoon Italian seasoning or dry herbs
2 tablespoons of mayo
Salt and black pepper per your taste.
Peel and shred the radish, wash and finely chop the spring onions.
Add the herbs: it may be basil or italian seasoning or fresh herbs: dill parsley.
Season and add the mayo with salt and pepper.
This recipe is very goo for a light dinner or lunch. I like to enjoy this recipe after yoga in the morning.
Hope you will enjoy it same as I do.