Daikon salad - recipes with carrots, apples, cucumbers, meat, photos, videos

Daikon is a type of radish. It grows in Japan and means “big root.” If we talk about taste characteristics, the root vegetable resembles an ordinary black radish. But its taste is more delicate and soft due to the absence of mustard oil.

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Daikon salad is incredibly healthy, since the root vegetable has antioxidant properties, is an immunoprotector and has a positive effect on the digestive system.

If you find the taste of daikon too strong, you can soften it. To do this, the root vegetable is cut or grated, poured with cold water for half an hour, and then thrown into a colander and allowed to drain well.

We offer a selection of the simplest recipes for daikon radish salads (with photos).

Orange radish

The simplest salad is a combination of daikon itself with carrots: simple, but tasty and healthy. Prepares in minutes.

To prepare a daikon salad with carrots you will need: one carrot, one bell pepper and one daikon, green onions according to preference. The taste is regulated by ground pepper and salt. Use 2 tbsp as a dressing. l. sour cream and 1 tbsp. l. lemon juice.

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To obtain even “chips,” use a special grater for Korean salads.

Preparing the salad:

Wash the daikon thoroughly, if necessary, trim off the upper sections of the peel and grate into strips. Do the same with carrots.
Wash the pepper well under running water, remove seeds and cut into strips.
Wash the onion feathers, dry on a towel and chop finely.
Place all ingredients in a salad bowl, add lemon juice, spices and mix well.

That's it, the salad is ready and you can eat.

What to cook from daikon

The most delicious are considered to be root vegetables that are not very long - up to 40 cm. If we talk about useful properties, daikon has a positive effect on digestion due to the content of substances such as fiber, pectin and phosphorus. In addition, the product is low in calories - 21 kcal per 100 g. For this reason, salads from it turn out to be light and dietary, only if they are not flavored with mayonnaise. You can also prepare other exciting dishes from daikon:

In Japanese cuisine, the root vegetable is often served in the form of thin strips as a side dish for fish.
Daikon is no less tasty when combined with sushi.
If you add such radish to soup, it will acquire a strange piquant taste. In oriental cuisine, this root vegetable is used to cook miso soup. This dish includes pasta, a thick broth based on wheat, soy or rice, and a lot of vegetables.
Another option is to stew the root vegetable with seafood, make a spicy dressing out of it with the addition of soy sauce, or marinate it in jars.

In addition to the root vegetable, shoots or leaves of daikon are used in cooking. It is difficult to find them in a grocery store; tea they quickly lose their presentation, although periodically it is still acceptable. The leaves can be used as a side dish for meat dishes. The shoots are crushed to be used as a dressing, like dill or parsley. The most primitive dish is lightly grated daikon in vegetable oil. It is a good substitute for potatoes in soups. It will turn out appetizing if you stew this radish with vegetables or meat.

How to make daikon salad

The process of preparing similar salads will not cause difficulties even for novice cooks. In most cases, radishes are chopped using a grater with huge holes. In addition, it can be chopped into thin strips or easily arbitrary slices. To prepare a daikon salad, it is important to think about the dressing in advance. This can be lemon or lime juice in combination with olive oil, sour cream, vinegar, sesame seeds or soy sauce. If you do not have the goal of making the dish dietary, then use mayonnaise.

Apple tandem

The version of daikon salad with carrots and apple is very tasty and, thanks to the fruit, has a slight sourness. A very unusual combination.

To prepare such a delicious salad, you need to stock up on one carrot, Japanese radish and a medium-sized apple of each ingredient. Green onions will set off the taste (to suit your taste). Season the salad with mayonnaise. Don't forget the salt.

Preparing the salad:

Wash the daikon thoroughly under running water and grate it using a Korean carrot grater.
Do the same with carrots.
Wash the apples, remove the core and grate. Either on a regular grater, only with a large diameter, or on a “Korean” one.
Place all the prepared ingredients for the most delicious daikon salad in a salad bowl, add salt, add mayonnaise and mix thoroughly.

That's it, all that remains is to sprinkle the salad with chopped green onions and you are ready to eat.

Cooking from daikon with carrots and cheese

Oddly enough, this unusual combination of products turned out to be very tasty.

Ingredients

one medium sized daikon;
approximately 150 g of cheese, preferably hard - it is easier to grate;
carrot;
clove of garlic;
a little fresh dill.

Season the daikon salad with carrots and cheese with mayonnaise, the amount of which is determined by everyone according to their taste.

How to cook:

Grind the cheese and carrots on a fine grater, and grate the daikon on a coarse grater.
Mix the vegetables, season with garlic passed through a press and chopped fresh dill.
Season and serve immediately.

Do not deny yourself the pleasure of including daikon in your usual diet. This vegetable is juicy, moderately spicy and goes well with other vegetables, meat and seafood.

Choose the best for yourself, classic and unusual daikon salad recipes on an incredibly exciting gastronomic website. Try making a salad in Japanese style, combine it with fruits or meat, crab sticks or corn.

It is reliably known that daikon was bred in Japan. Its taste is reminiscent of the famous black radish, but unlike it it is not bitter, it is crispier and more tender. In addition to its wonderful taste, this amazing root vegetable also has a number of healing properties: it improves immunity due to an amazing range of useful elements and vitamins, and helps to overcome many viral infections. It is also very accessible almost all year round.

The five most commonly used ingredients in daikon salad recipes are:

Interesting recipe: 1. Scald young green peas with boiling water. 2. Peel the daikon and the head of the red salad onion. 3. Cut the onion into thin half rings. 4. Coarsely grate the daikon (you can use a Korean salad grater). 5. Prepare the dressing: mix vinegar (preferably apple, rice or grape), honey and vegetable oil until smooth. 6. Dress the salad. Leave to marinate in a cool place for about an hour. 7. When serving, sprinkle with soy sauce. Sprinkle with sesame seeds.

Five of the fastest daikon salad recipes:

Useful tips: . It is best to add sesame oil to the filling. . To improve the taste of daikon salad, you can add the juice of half a lemon or lime instead of vinegar. . The salad is low-calorie and light. It can be included in the diet for vegetarian diets and during fasting. . It is recommended to season the finished dish just before serving, as daikon can release a lot of juice.

Radish salad

Daikon makes very light, vitamin-packed and tasty salads. The root vegetable goes well with various vegetables and fruits. As a result, salads are ideal for seafood or fatty meat dishes.

To prepare a fortified salad with radishes and daikon you will need: half a large daikon root vegetable, 4 radishes, parsley or onions and 1 tsp. lemon juice. You will also need quite a bit of sugar, salt, ground pepper and 1 tbsp. l. sour cream.

You can adjust the quantity of ingredients at your discretion. This is especially true for spices and sour cream. By the way, the latter can be replaced not only with mayonnaise, but, for example, with natural yogurt.

Preparing the salad:

Wash the daikon under running water and peel it using a special knife that allows you to remove a thin layer.
Wash the radishes, cut off unsuitable tails and damaged flesh.
Daikon should be grated using a medium diameter grater. If there is a lot of juice, then it should be squeezed out a little. Pour lemon juice over the grated daikon and mix thoroughly.
Grate the radish as well.
In a deep container, combine daikon with radishes, add spices, sour cream, mix and check the taste.

That's it, all that remains is to transfer the salad into a beautiful salad bowl, garnish with chopped herbs, green onions and start the meal.

Meat salad

It is easy to prepare and delicious to eat. This salad is quite capable of replacing the main dish.

Ingredients:

0.5 kg of veal or beef;
small daikon, weighing approximately 300 g;
bulb;
100 ml vegetable oil.

You will need two more bay leaves, pepper, salt, and for dressing - 3 tbsp. spoons of mayonnaise.

How to cook:

Cook the meat. Salt and add bay leaves half an hour before cooking. If the taste of the meat is more important to us than the taste of the broth, you need to put it in boiling water.
Fry the onion, cut into half rings, in vegetable oil. It should remain transparent, but with a golden brown crust.

Ingredients:

a fairly large daikon weighing about 0.5 kg;
green peas – 100 g;
sweet Crimean onion;
50 g each of soy sauce, vinegar, honey and oil, preferably sesame.

Sprinkle the salad with sesame seeds. We need 2 tablespoons of them.

How to cook:

Scald the peas with boiling water. Frozen - defrost.
Three daikon and chop the onion into half rings.
We combine all the vegetables and fill them with dressing, mix oil, honey and vinegar.
The salad should soak in the dressing for about an hour and, of course, in the refrigerator.
Before serving, the final touch: sprinkle the salad with soy sauce and sprinkle with sesame seeds.

With crab sticks

The tandem of daikon with seafood is very tender and tasty. Let's try using crab sticks. For satiety, add a boiled egg, and for freshness, Chinese cabbage.

The recipe for daikon salad includes: 0.25 kg of crab sticks, 0.2 kg of Japanese radish, 0.15 kg of Chinese cabbage, 3 eggs, 0.3 kg of fresh cucumbers, 0.1 liters of sour cream or mayonnaise and salt to taste.

Preparing the salad:

Thaw the crab sticks, remove the wrapper and cut into small cubes.
Wash the eggs, boil them soft-boiled, cool, peel and cut into cubes.
Rinse the cabbage under running water, dry on a towel and cut into strips.
Also wash the daikon and grate it into thin “noodles”.
Place all prepared ingredients in a deep container, add spices, mayonnaise, mix thoroughly and serve.

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Beef salad

Daikon is also good in combination with meat products. Nuts add sweetness, and greens add the desired taste and aroma.

To prepare a salad with daikon and meat, you will need one Japanese radish, 0.25 kg of boiled beef, 2 onion turnips, 3-4 sprigs of dill, cilantro and onion feathers, as well as a handful of walnuts. Sunflower oil is used for frying, and mayonnaise is used as a dressing.

Preparing the salad:

Wash the onion and daikon, remove peels and unsightly areas.
Grate the prepared vegetables (it is best if it is a special grater for preparing Korean salads) or cut into thin strips with a knife.
Fry the walnut kernels in a hot dry frying pan and grind finely.
Cut the beef into cubes.
Fry the chopped onion in a frying pan with vegetable oil until golden.
Wash the greens under running water and finely chop. Place all ingredients in a salad bowl, add salt and pepper, add sour cream or mayonnaise, and mix.

That’s it, the daikon radish salad is completely ready, you can serve it on the festive table and taste it.

How to cook Japanese salad with daikon and carrots - recipe with photo

Products:

To marinate daikon:

Salad dressing:

Preparation.

First of all, for the salad you need to marinate the daikon. You need to rinse the root crop from sand, peel it, and rinse again with clean cold water.

It will be more convenient and beautiful to grate the daikon on a Korean carrot grater or cut it into thin, thin cubes. Prepare a marinade from vinegar, water (cold), sugar and salt, stir until the salt and sugar dissolve. Place the daikon in the marinade, stir and leave for an hour, stirring occasionally. Then drain the marinade; it will no longer be needed.

Do the same with carrots as with daikon, peel, wash and grate as for Korean carrots. Place in a salad bowl.

Next, add the chopped eggs to the salad bowl.

Then thin onion half rings and finely chopped garlic.

Now, so to speak, the highlight of the salad is preparing the dressing. Combine sunflower oil, sour cream and soy sauce, mix.

Pour the dressing into the salad bowl and stir. After the above simple manipulations, the salad is completely ready and can be served immediately.

When serving, you can garnish with green onions and boiled egg lily. The salad has a spicy taste; lovers of spicy dishes will appreciate it.

PS: If this master class was useful to you, you can say “thank you” to its author by writing a comment or clicking the button of your favorite social network under the publication.

In the design of the master class, the author's photos of Elena Selyun were used. Copying is prohibited!

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

17 Mar 2020

Content

A variety of products can be used as ingredients for salads, for example, daikon radish. This vegetable is of Japanese origin, and the name of the variety itself is translated from the language of the same name as “big root.” It tastes like black radish, but has a crispier, more delicate structure, because it does not contain mustard oil.

Salad with egg and cheese

Cheese is often one of the main ingredients of any dish. We present to your attention a recipe for salad with daikon and egg and grated cheese. It is this that gives the dish softness and piquancy.

To prepare, you will need one daikon root vegetable, two chicken eggs, about 30 g of cheese, a little ground pepper and salt and olive oil for dressing.

The recipe calls for Grana Padano cheese. But you can take any, most importantly durum varieties. Also vary its quantity according to your own taste.

Preparing the salad:

Grate the cheese using a small grater.
Wash the daikon thoroughly and remove the skin.
Using a coarse grater with holes, grate the root vegetable.
Boil the eggs hard, cool, peel and grate on a coarse grater.
Place shredded cheese, daikon and eggs in a salad bowl.
Pour in olive oil, pepper and salt.
Mix all daikon salad ingredients until smooth.

Form a mound, garnish with chopped herbs if desired, and you can start eating.

Step-by-step recipes for making daikon salad

Salad with daikon, carrots and apple

This dish can be both a decoration for your holiday table and an everyday treat. It will saturate you with vitamins, minerals, macro- and microelements, which modern people lack so much, especially in living conditions in big cities.

Compound

Daikon – 1 large.
Medium sized carrot – 1 piece.
Apple (green) – 1 piece.
Parsley – 0.5 bunch.
Lemon juice – 1 teaspoon.
Vegetable oil (olive) -1-2 tablespoons.
Salt, pepper - to taste.

Preparation

Rinse all vegetables and herbs thoroughly under running water. Peel the daikon, apple and carrot and grate. You can use a grater for Korean carrots, this will make the salad look more attractive. Mix it all in one container, being careful not to squeeze the products too much.

Pre-sort the parsley to avoid any blades of grass, chop finely using a sharp knife. Place everything in a bowl, mix with your hands, add salt and pepper, and sprinkle with lemon juice. At the very end, season with vegetable oil, preferably olive oil, and you can start eating.

Oriental salad with daikon and cucumber

This radish and cucumber dish is prepared very quickly. You can use any vegetable oil as a dressing, but preference should be given to nut oil. It will give your dish a unique taste and aroma.

Compound

Daikon radish – 1 piece.
Cucumber (large) – 1 piece.
Mixture of Italian herbs (dried) – 0.5 tablespoon.
Vegetable oil (olive, nut or camelina) – 1 tablespoon.
Salt - to taste.

Preparation

Wash the daikon thoroughly and peel the skin thinly. Cut the vegetable into thin slices and then chop into strips. Remove the green skin from the cucumber and also cut into thin strips. Place everything in a deep bowl, add salt and Italian herbs. Season with vegetable oil, mix and serve.

Salad with meat “Tashkent” (lenten version - with mushrooms)

There are a very large number of recipe options for this dish. When cooking it, you can use any boiled meat: poultry, rabbit, pork, beef, lamb). However, we offer an option for those who prefer to eat a balanced and nutritious diet without extra calories. Alternatively, you can replace the meat with mushrooms in the same quantity as indicated in the recipe.

Compound

Daikon - 1-2 pieces.
Leeks (or onions) – 1-2 pieces.
Vegetable oil (optional) – 2 tablespoons.
Meat or mushrooms – 0.25-0.3 kilograms.
Eggs – 1-2 pieces.
Natural yogurt or kefir for dressing - 2-3 tablespoons.
Salt, pepper, fresh herbs - to taste.

Preparation

Wash the onion, peel it, cut into small slices. Pour vegetable oil into a heated frying pan and then fry the onion in it. To get a golden crust, just add a little salt while cooking. Boil the eggs, let them cool, peel and cut as desired.

While the onion is fried, peel the daikon, cut it into small strips or grate it on a coarse grater. Also chop pre-cooked meat or mushrooms into strips to make the salad look beautiful. Mix all ingredients in a deep bowl, add salt and pepper, and mix gently. After seasoning with yogurt or kefir, the dish is completely ready to eat. This daikon salad with chicken is especially tasty.

Appetizer with egg and crab sticks

This recipe is quite high in calories, so those who are on a diet or counting calories should pay close attention to this point. But it will take no more than twenty minutes to prepare it.

Compound

Daikon - 1-2 pieces.
Crab sticks – 150-200 grams.
Boiled eggs – 2 pieces.
Cucumber – 1 piece.
Beijing cabbage - 2-3 leaves for serving.
Salt, pepper, fresh herbs - to taste.
Natural yogurt or mayonnaise - 2 tablespoons.

Preparation

Boil the eggs hard, peel them, let cool, crumble as desired. Wash the daikon, peel it, cut it into thin strips or grate it on a coarse grater. Chop the cucumber into strips too.

Mix all the ingredients, add salt and pepper, add fresh herbs, season with low-fat mayonnaise (no more than 30%) or natural unsweetened yogurt. Form the resulting snack into balls, place cabbage leaves on a dish, and top with your culinary masterpiece. Many housewives recommend making sandwiches from this dish with bread.

Lenten daikon salad in Korean

To prepare such a delicious low-calorie salad, you will need a special grater, like for Korean carrots. Its taste is spicy and spicy, so it is suitable as a dish on its own, as well as a side dish for fish or meat.

Compound

• Daikon – 1 piece.
• Carrots – 1 piece.
• Bell pepper – 1 piece.
• Cucumber – 1 piece.
• Sugar – 0.5 teaspoon.
• Garlic -1-2 cloves.
• Apple cider vinegar (6%) – 1 tablespoon.
• Vegetable oil (optional) – 1 tablespoon.
• Salt, red and black pepper - to taste.

Preparation

Rinse all vegetables under running water, peel daikon and carrots. Cut the bell pepper into small strips, grate the carrots, cucumbers and radishes. Finely chop or crush the garlic with a sharp knife. It’s better not to use a garlic press for this; the taste is a little different.

Place all prepared ingredients in a bowl and season with salt, pepper and salt. Stir, season with vegetable oil and mix everything well again. According to the original recipe, the salad should be left to marinate for 8-12 hours, then its taste will be rich and saturated.

Seafood salad

This dish will definitely become the highlight of your holiday table. Its taste is fresh and unusual. It is better to take fresh or frozen shrimp and mussels for this, but if there is nowhere to buy them, then you can use canned ones.

Compound

Daikon - 1-2 pieces.
Carrots – 1 piece.
Shrimp – 50 grams.
Mussels – 50 grams.
Garlic – 1 clove.
Vegetable oil (optional) – 2 tablespoons.
Brown sugar – 0.5 teaspoon.
Vinegar (9%) – 2 teaspoons.
Grated ginger – 0.5 level teaspoon.
Salt, red pepper - to taste.

Preparation

Wash the daikon and carrots, peel them, grate them on a coarse grater or cut them into thin strips. Place them in a bowl, add vinegar, salt, pepper, and then knead everything thoroughly with your hands so that the vegetables release their juice. Heat the oil in a saucepan or frying pan and pour into the salad. Cool it, then put it in the refrigerator for 1-2 hours until completely cooled.

Boil shrimp in salted water. Cleaning mussels depends on their initial condition. Place the salad on a plate and place the seafood beautifully on top. If desired, you can decorate with fresh herbs.

Japanese daikon salad with onions and peas

This culinary recipe from the Land of the Rising Sun is suitable even for vegetarians, since it contains nothing other than plant ingredients. In addition, the dish will come in handy for fasting or fasting days.

Compound

Daikon – 0.6 kilograms.
Red onion – 1 piece.
Green peas (fresh or canned) – 100 grams.
Vegetable oil (originally sesame oil) – 2 tablespoons.
Vinegar – 1-2 tablespoons.
Honey – 2 tablespoons.
Soy sauce for dressing - to taste.

Preparation

Peel the daikon and onion and use a sharp knife to chop it all into small strips. Boil fresh peas for several minutes in salted water, cool.

Whisk sesame oil with honey and spices in a separate bowl. Send vinegar and salt there too. Pour the resulting mixture over the vegetables and stir. Place the dish in the refrigerator for one hour. When serving, add soy sauce to taste and also season with sesame seeds.

Andalusian vegetable salad

And here is another simple recipe for daikon salad with step-by-step photos based on cucumber, tomato and unusual dressing. The combination makes a very tempting dish.

You will need 0.16 kg of daikon, 90 g of fresh cucumbers, one clove of garlic, one onion, 70 g of tomato and herbs to taste. For dressing you should take 2 tbsp. olive or any other vegetable oil, a quarter of hot red pepper and 1 tsp. vinegar.

According to the recipe, small Cherry tomatoes are used in the salad. Basically. You can use any, only if they contain too much moisture - use the less “juicy” parts.

Preparing the salad:

All vegetables need to be prepared. First, wash, peel if necessary and cut. Cucumbers and daikon - into thin strips, and tomatoes - into halves or quarters.
Peel the garlic, pass through a press and add to the vegetables.
Add salt, pepper and carefully mix the contents of the salad bowl.
Prepare the dressing. To do this, mix vinegar, olive oil and red pepper in a bowl.
Pour the dressing over the salad and stir.

All that remains is to decorate the salad with daikon and cucumber with herbs and leave to brew for 5-10 minutes.

In Korean

Cooking time: 1 hour 30 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 57 kcal.
Purpose: for lunch / dinner / holiday table.
Cuisine: Korean.
Difficulty of preparation: easy.

Fans of spicy, aromatic appetizers should take note of the Korean daikon salad. This dish can be an option for any meal, even on a holiday table. Monosodium glutamate, a salt that enhances the flavor, makes this snack even better. Koreans themselves add it to salads. For a light taste, just a third of a teaspoon is enough. Be sure to grate the ingredients using a Korean carrot grater. This is the highlight of preparing this salad.

Ingredients:

hot pepper – 0.5 tsp;
carrots – 1 pc.;
ground black pepper – 0.25 tsp;
cucumber – 1 pc.;
salt – 2 tsp;
sweet pepper – 1 pc.;
sunflower oil – 4 tbsp;
daikon – 1 root vegetable;
vinegar 6% - 2 tbsp;
ground coriander – 0.5 tsp;
brown sugar – 1 tsp;
garlic – 3 cloves.

How to cook:

Rinse the vegetables thoroughly, peel them, then chop everything using a Korean carrot grater.
Mix them, knead them with your hands to release the juice.
In a glass bowl, combine vinegar, spices, oil and crushed garlic, mix everything.
Pour the resulting dressing over the salad and leave for 1 hour to marinate.

Salad “Mystery”

Daikon salad “Riddle” is very interesting both in taste and in preparation. When you see it, it’s not even immediately clear what it consists of. Light, but at the same time very filling, can replace a full dinner.

So, to prepare this culinary masterpiece, you need: one daikon root vegetable, one carrot and one onion, two eggs, 0.3 kg of boiled meat (for example, chicken, turkey, beef), 1-2 garlic cloves, water and mayonnaise in the amount of 2 and 1 tbsp. respectively, vegetable oil and salt and pepper.

Preparing the salad:

Wash the Japanese radish and grate it on a grater designed for preparing Korean carrots. Add salt and leave it like that for a while. When the daikon releases its juice, you need to squeeze it a little and transfer it to a salad bowl. Wash, peel and grate the carrots.
Boil the meat in salted water, cool and separate into fibers.
Break the eggs into a bowl, add water, beat until smooth and fry the resulting mixture into thin pancake omelettes. After cooling, they need to be cut into thin noodles.
Peel the onion, cut into half rings, fry until transparent in vegetable oil and add to the radish.
Combine all the ingredients in a salad bowl, add pressed garlic, chopped herbs, salt and pepper, add mayonnaise and mix well.

Salad ready!

Now you know how to make daikon salad. Oddly enough, radish is combined with many products, so you can operate with the composition and quantity, and using the above recipes as a basis, you can create your own salads.

With Chiken

Cooking time: 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 77 kcal.
Purpose: for lunch / dinner / quick.
Cuisine: Russian.
Difficulty of preparation: easy.

Salad with daikon and chicken can be a complete lunch or dinner, because it turns out to be satisfying and nutritious. It is better to take the meat in the form of fillet, because it does not require any special long-term preparation. In addition, this part of the chicken is softer and more tender. Radish can easily be replaced with radishes - this will not affect the taste of the dish. Potatoes give the salad additional nutritional value, and sausage cheese gives it an unusual smoky flavor.

Ingredients:

frozen green peas – 100 g;
carrots – 1 pc.;
egg – 2 pcs.;
onion – 1 pc.;
chicken breast – 700 g;
olive oil - to taste;
potatoes – 4 pcs.;
daikon – 150 g;
sausage cheese – 200 g;
salt - to taste.

How to cook:

Wash the carrots, peel and chop with a grater.
Cut the sausage cheese into small cubes.
Chop the onion into half rings, marinate with lemon juice, leave for 20 minutes, then strain off the liquid.
Soak frozen peas for 10 minutes, then drain in a colander.
Hard boil the eggs. When they have cooled, peel and finely chop.
Separately cook the chicken, cut it into pieces while still warm.
Combine all the prepared ingredients, pepper, add salt, season with oil and mix.