Daikon radish salad - basic

A lot of people rejects this radish because they cannot take its "bite".  It is quite easy to take care of that.  After I grate the radish, I salt it a bit and let it sit for a few minutes.  It will release some of its liquid content which will greatly reduce the spiciness.  Handful by handful I squeeze out this liquid and shake the radish bits into a bowl.  Once I have it all, I taste it to see of it is not too salty, or still too hot.  If so, I give it a little rinse and squeeze it dry again.

Placing it in a bowl, I add a few spoonfuls of mayonnaise, not too much so it does not overwhelm the radish flavor.  Then I add a pinch of sugar, a sprinkling of salt if necessary, and that is that.  I have the radish base for a nice salad.

To top it all off, you can crumble a can of tuna on it, or canned crabmeat (real or imitation), sesame or other seeds. Chopped up scallions, chopped parsley, dill or aspoonful of grated carrots can add color to it.

Yum...!

Mixed veggie side dish

We had a lovely Canada Day BBQ in the backyard with marinated lamb chops and pork loin over charcoal. The problem was that, as it turned out, I did not buy enough vegetables to accompany the meats.  We had some potato salad, I made a bowl a fresh salad, but it did not seem enough.  We definitely needed more. In the fridge I found only two large zucchinis in the crisper.  Hmmm...

There was a one pound bag of peas-and-carrots in the freezer, I put them up to cook in lightly salted water.  Then I grated the two zucchinis, also about a pound, and sauteed them in a little butter.  When they were both done, I drained the peas-and-carrots, mixed them into the zucchini, and I folded a tablespoonful of Kraft Three Cheese Ranch salad dressing with a pich of dry dill weed into the mix.  To our surprise it turned out to be an instant success.  Wow!