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Radish salad Seydel

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Ingredients for 4 servings:

  • 2 bunch radishes
  • 125 g mayonnaise
  • 65 g sugar
  • 80 ml buttermilk
  • ½ tsp salt
  • ½ tsp paprika powder
  • 1 ½ tbsp white wine vinegar
  • 2 tsp parsley, chopped
  • 1 small onion(s)
  • n. B. Pepper, black

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

Whisk together mayonnaise, sugar, buttermilk, vinegar, paprika, salt, and a pinch of pepper. Stir in finely sliced ​​radish, chopped onion, and chopped parsley and refrigerate. Very important! The salad needs to sit in the refrigerator for 18, preferably 24, hours; otherwise, it will definitely not taste good. Season with salt and pepper before eating the next day. This radish salad was once the highlight of a snack bar in the south of Düsseldorf, where the recipe was always kept a secret. By chance, I discovered how it’s made.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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