Winter Salad (Crisis Salad)

Name: Winter Salad (Crisis Salad) - Mioara L.
Ingredients: 2 small black radishes; 1 carrot; 1; 2 apples; lemon; 300 ml oil; salt; anise

Savory - Winter Salad (Crisis Salad) by Mioara L. - Recipia

Every winter, when the fridge is full of heavy dishes, I feel the need to make something simple and light. I start grating some vegetables and mix them into a salad that keeps me full for a few good hours. I've made this recipe many times, especially after the holidays, when I need something lighter yet still filling. I usually improvise with what I have on hand, but the combination of black radish, carrot, and apple works best. Quick Info Total time: 15 minutes Servings: 2-3 Difficulty: very easy Ingredients 2 small black radishes (approx. 250 g total) 1 medium carrot (60-70 g) 1-2 apples (ideally tart varieties, around 150 g total) 1 tablespoon lemon juice (freshly squeezed) 3 tablespoons oil (sunflower or rapeseed) 1/2 teaspoon salt, to taste 1/2 teaspoon anise seeds (optional, for those who prefer the flavor) Preparation method 1. Peel the black radishes and carrot. Wash the apples well and remove the core, but there's no need to peel them if they are healthy. 2. Grate the radishes and carrot on the small grater. Grate the apples on the large grater – this way they remain crunchier. 3. Place the grated vegetables and apples in a large bowl. 4. Immediately mix with lemon juice to prevent the apple and radish from oxidizing. 5. Add the oil and salt. Mix again to coat everything. 6. Sprinkle the anise seeds if using. Mix gently. 7. Taste and add more salt or lemon as desired. Why I make this recipe often For me, this salad is quick and doesn't require fancy ingredients. I make it especially when I don't feel like cooking or when I want a break from heavy meals. The black radish keeps well in the fridge and adds a unique flavor. The salad is more filling than it seems, probably due to the fiber and oil. Tips and variations Tips - Black radish has a strong flavor; if you want a milder version, add more apple and less radish. - Don't leave the grated vegetables too long without dressing, or they will change color and texture. - If you don't have anise, you can skip it without any issues – it’s not a key ingredient. - I always add the oil at the end so it doesn't soften the vegetables too much. - For those without a small grater, a large one works too, but the texture will be more rustic. Substitutions - Black radish can be replaced with white radish, but the taste will be much milder. - The carrot can be omitted, but it adds an important sweet note. - If you don't have lemon, apple cider vinegar works too. - For those who can't stand anise, it can be replaced with a bit of cumin or omitted completely. Variations - You can add a bit of grated celery root for extra flavor. - A tablespoon of chopped nuts works well for texture. - Sometimes I add dill or chopped parsley for freshness. - If you want an even heartier version, you can add a tablespoon of plain yogurt (if not fasting). Serving ideas - I eat it as is, for breakfast or dinner. - It goes well with a slice of whole-grain bread. - It can be a side dish for roasted meats or fish. - Good as a packed lunch for work if kept in a container. Frequently asked questions 1. Can I use another type of radish? Yes, white or red radish works too, but the flavor will be milder and less spicy. 2. Do I need to peel the apples? If the apples are clean and the skin isn't thick or treated, I leave them with the skin. The skin adds fiber and isn't bothersome. 3. How long does the salad last in the fridge? It keeps well for about 24 hours, covered, but the texture becomes softer. The taste remains okay if lemon was added from the start. 4. If I don't have anise, is it still worth making? Yes. Anise seeds are not essential for the basic recipe. You can skip them without any problems. 5. Can I use olive oil? Theoretically yes, but it gives a stronger flavor that can overpower the radish's aroma. Neutral oil is more suitable. Nutritional values For one serving of this salad (approx. 200 g): - 110-120 kcal - 7-8 g fat (from oil) - 13-15 g carbohydrates (from vegetables and apples) - 2-3 g protein - 3-5 g fiber Contains vitamin C, potassium, and antioxidants, especially from radish and apples. It’s a light option, suitable for fasting or when you want to lighten your menu. Storage and reheating The salad can be stored in the fridge, covered, for up to 24 hours. It should not be reheated. After a few hours, the texture becomes softer and the vegetables release juice, but the taste remains good. Mix gently before serving to homogenize the dressing. For maximum freshness, it’s best consumed immediately after preparation.

Preparation

I cleaned the vegetables and grated them on the small grater. I grated the apple on the large grater and mixed them quickly. I made the dressing quickly from oil, lemon juice, and salt to put over the ingredients, thus avoiding the oxidation of the grated items. I sprinkled anise seeds because I like the taste of anise, not to mention its therapeutic benefits. Enjoy your meal! Depending on taste, more apples can be added for those who do not prefer stronger flavors, just like black radish.

Winter Salad (Crisis Salad)

Preparation

Tags

Categories