5 mins
+ waiting
![Salad Horseradish Recipe Salad Horseradish Recipe](/images/recipe-main-images/Salad-Horseradish-550.jpg)
Ingredients for Salad Horseradish
![US Imperial Measurements US Imperial Measurements](/images/us_imperial.png)
![UK Imperial Measurements UK Imperial Measurements](/images/uk_imperial.png)
![Metric Measurements Metric Measurements](/images/eu_metric.png)
Currently displaying quantities in US Imperial Measurements
How to Cook Salad Horseradish
- If you are not using the whole horseradish (which will usually provide suffciient for between 4 and 6 people), cut off the portion required and peel it to remove the skin (sometimes black, sometimes brown). Cut the white flesh into slices like slicing a cucumber (slices about one-eight of an inch - 3mm - thick). Salt these generously on both sides and place on a plate in the fridge for between 30 and 60 minutes.
- Remove from the fridge and drain off the water. Pat the horseradish dry using paper kitchen towels. Serve with a mixed salad (many people like to put a little unsalted butter on each slice as they eat them).
![Marie-Danielle Marie-Danielle](/images/recipe-author-photos/MarieDanielle.png)
Don't be afraid to salt the horseradish well. When you dry them on kitchen paper most of the salt will be removed. The salt removes the excess water and softens the flesh.
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