Radish salad

A classic of Soviet cuisine and a constant companion of all canteens. If you add meat to all the ingredients, you get a Central Asian specialty - Tashkent salad, which is served in almost any institution in Kazakhstan and Uzbekistan. The recipe takes liberties: sour cream can be replaced with odorous butter or the salad can be made fatter by dressing it with mayonnaise. You can also add grated cheese and walnuts. If the radish is very juicy, it is better to salt it, put it on a sieve and squeeze out excess moisture after 10-15 minutes.

Ingredients

• radish- 2 pieces
• Carrot- 2 pieces
• Salt- taste
• Sour cream-150 g

Directions

1. Peel the radishes and carrots with a vegetable peeler.
2. Grate carrots on a grater for Korean carrots or on a regular coarse grater.
3. Grate the radish on the same grater.
4. Mix radish with carrots and add sour cream.
5. Salt to taste and mix well.