Black radish with mayonnaise and yogurt sauce

I recently bought two black radishes with the thought of simply eating them sprinkled with a little salt. However, I remembered that I have a jar of mayonnaise in the fridge and I got the idea to try a quick salad with yogurt. I peeled the radishes and carrots, chopped them in a food processor, and mixed everything with mayonnaise, yogurt, a bit of dill, and spices. It’s a recipe that is made without hassle and is good cold, especially on toasted bread.

Quick Info

Total time: 30 minutes (including chilling time)
Preparation time: about 10 minutes
Cooking/baking time: none required
Servings: 2 regular salad bowls
Difficulty: easy
Recipe type: refreshing salad, suitable for a snack or breakfast

Ingredients

2 black radishes
2 carrots (preferably small, but any size is fine)
5-6 tablespoons mayonnaise (I used Univer)
3-4 tablespoons yogurt (not very fatty)
salt
pepper
diced fresh dill

Preparation method

1. Peel the black radishes and carrots. Cut them into smaller pieces for easy processing.
2. Finely chop the carrots and radishes. You can use a food processor or chop them with a knife. The idea is not to grate them, so they don’t release juice and keep a firmer texture.
3. Place the chopped vegetables in a large bowl.
4. Add 5-6 tablespoons of mayonnaise and 3-4 tablespoons of yogurt. The exact ratio depends on how big the radishes are and how creamy you want the salad to be.
5. Add salt and pepper to taste.
6. Add diced fresh dill. Mix everything well with a wooden spoon.
7. Let the salad chill in the fridge for 20 minutes before serving. Then serve it on slices of toasted bread.

Why I make this recipe often

It’s quick to make, doesn’t dirty many dishes, and the ingredients are easy to find. It can be served immediately or after it has been in the fridge for a while. I like it because it stays crunchy and has a fresh taste, without being hard to digest.

Tips and variations

Tips

If you want it creamier, you can increase the amount of mayonnaise.
For a fresher taste, use as much fresh dill as possible, but without completely overshadowing the flavor of the vegetables.
Don’t leave the salad in the fridge too long before serving, so the vegetables don’t get too soft.

Substitutions

You can use any mayonnaise, not necessarily from Univer, but the classic version, not light.
The yogurt can also be 3-4% fat, but I don’t recommend very fatty or completely fat-free options, as they change the texture.
If you don’t have dill, a little fresh parsley will work, but the taste will be different.

Variations

You can also add other raw root vegetables, finely chopped (for example, parsnip or celery), but the original recipe is just with carrot and black radish.
If you prefer, you can add a small clove of garlic pressed for extra flavor, but it’s not part of the basic recipe.

Serving ideas

It goes best on toasted bread, as a snack or breakfast. You can also put it on thin slices of cucumber or on lettuce leaves if you want a lighter option.

Frequently asked questions

1. Can I make the salad only with black radish, without carrot?
Yes, the carrot can be omitted, but the taste will be more intense from the radish and the salad will be a bit spicier.

2. What type of yogurt should I use?
A plain yogurt with 2-4% fat is suitable. Very fatty or completely fat-free yogurt changes the salad’s texture.

3. How long does it last in the fridge?
The salad can be kept in the fridge for 1 day, covered, but the texture will soften if it sits too long.

4. What can I use instead of dill?
If you don’t like dill or don’t have any, you can use fresh parsley, but the taste will be different. I don’t recommend other herbs for this recipe.

5. Does it work with homemade mayonnaise?
Yes, any classic mayonnaise is fine. If you make the mayonnaise at home, the salad will be a bit thicker and have a richer taste.

Nutritional values

Estimate for one serving (half the recipe): approximately 350-400 kcal. The protein content is modest (4-5 g), fats 30-35 g (due to the mayonnaise), carbohydrates 10-13 g (mainly from vegetables and yogurt). Values vary depending on what kind of mayonnaise and yogurt you use. This is a rather filling salad, especially due to the dressing.

Storage and reheating

The salad lasts in the fridge, covered, for up to 24 hours, but after a few hours the vegetables soften and may release some juice. I don’t recommend keeping it for more than a day and it’s not a recipe suitable for reheating. It’s best to consume it fresh.

 Ingredients: 2 black radishes, 2 carrots (I had smaller ones from my own garden), 5-6 tablespoons of Univer mayonnaise, 3-4 tablespoons of yogurt (not very fatty), salt, pepper, fresh dill

 Tags:  salad radish with mayonnaise