Serving the Guest: A Sufi Cookbook
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Central Asian Radish Salad
The recipe for this piquant salad comes from Kazakhstan.
Total time: 20 minutes
4 cups trimmed and sliced thinly radishes
2 cups red bell pepper, seeded and coarsely chopped
2 cups carrots, peeled and cut into thin strips
1 cup halved and thinly sliced onions
2 tsp., minced garlic
¼ cup vegetable oil
¼ cup wine vinegar
1 tsp. sugar
¼ tsp. cayenne
1 tsp. salt

Prepare and combine the vegetables in a salad bowl. Whisk together the dressing ingredients, pour over the salad, and mix well.