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Shalgam
Central Asian Radish Salad The recipe for this piquant salad comes from Kazakhstan.
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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
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
Dressing
1/4 cup vegetable oil
1/4 cup wine vinegar
1 tsp. sugar
1/4 tsp. cayenne
1 tsp. salt
1/4 cup wine vinegar
1 tsp. sugar
1/4 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.
from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000 Kathleen Seidel
All Rights Reserved
Permission is explicitly granted for educational and non-profit purposes. Please use the credit: Serving the Guest. Copyright 1999, 2000 Kathleen Seidel. Copyright information for previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.
Copyright © 1999, 2000 Kathleen Seidel
All Rights Reserved
Permission is explicitly granted for educational and non-profit purposes. Please use the credit: Serving the Guest. Copyright 1999, 2000 Kathleen Seidel. Copyright information for previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.