To begin with, cut a few thin rings from the thick side of the daikon, from which we will cut snowflakes.
Then, using a grater for Korean carrots, grate a few naz to make long feathers.
You need to grind the leaves of cabbage with a blender and pour boiling water, it is necessary to color our salad, but you can use the usual food coloring in blue it will be much faster.
Clean and grate the rest of the daikon, squeeze out the excess liquid a little.
Grated daikon, fill with colored water, filtering through damp so that the cabbage leaves do not fall into the salad.
While the radish will be painted, cut the crab sticks. Cut off the red part, we don’t need it, and cut the white very finely.
Drain the water from the daikon and wring it out. Add chopped crab sticks, sour cream and salt to taste, mix well.
Transfer to a deep plate and tamp from this bowl we will turn the salad into a serving dish.
Using snowflakes or a knife, cut snowflakes from daikon rings. Place snowflakes and grated straws in ice water and refrigerate until serving.
Turn the salad onto a dish and decorate with snowflakes and straws just before serving.
The Blizzard salad turns out to be very beautiful, at the same time tasty and low-calorie, it is prepared from daikon radish, this is a great solution for a snack dish for any side dish and meat. The salad itself is very tender, but at the same time crispy, as well as juicy.