Summary

Ingredients

• 1 kg radish (s)
• 2 tablespoon sunflower oil
• 1 teaspoon, heaped dijon mustard
• 1 dash soy sauce
• Salt and pepper, from the mill
• cream
• Red wine vinegar
• possibly onion (s), diced, optional

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Instructions

1. Peel the radish and finely chop it up using a food processor or grater. Then put the radish in a colander, season with plenty of salt and let it rest for 20 minutes. Then squeeze the radish thoroughly. The best way to do this is to crush it in portions in your fist and then put it in a closable container.
2. Now add the pepper, Dijon mustard, soy sauce and sunflower oil. Only add as much cream as the radish can absorb, as the salad should be juicy but not float. Season the salad with red wine vinegar and possibly more salt and mix everything thoroughly.
3. Then leave the radish salad closed in the refrigerator for at least an hour.
4. If you want, you can also add finely chopped onion cubes, but this will shorten the shelf life of the salad.