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Daikon and Egg Salad

Daikon and Egg Salad

A wonderfully tender and juicy little salad. I strongly recommend serving it exactly like this — in individual portions, without mixing the layers, because it tastes so much better that way. Makes 3–4 servings.

Ingredients:

  • 200 g daikon
  • 200 g cucumbers
  • 2 eggs
  • 100 g sour cream
  • salt
  • 2-3 sprigs of dill for garnish
Ingredients

How to cook daikon and egg salad

Hard-boil the eggs for 10 minutes from the moment the water comes to a boil. Cool them down by running cold water over them.

Hard-boil the eggs for 10

Grate the cucumbers on a coarse grater.

Grate the cucumbers on a coarse

Grate the eggs on a coarse grater.

Grate the eggs on a coarse

Peel the daikon and grate it on a coarse grater.

Peel the daikon and grate it on

Layer the cucumbers into individual salad bowls or dessert cups. Season with salt and drizzle with sour cream.

Layer the cucumbers into

Top with the eggs, season with salt, and drizzle with sour cream.

Top with the eggs, season with

Top with the daikon and season with salt.

Top with the daikon and season

Garnish the salad with sprigs of dill.

Daikon and Egg Salad
Author of the recipe: Elena Kam
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★★★★★rating: 4.6

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