Serving the Guest: A Sufi Cookbook
Essays | Recipes | Gallery
Shalgam
Central Asian Radish Salad
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
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
¼ cup vegetable oil
¼ cup wine vinegar
1 tsp. sugar
¼ tsp. cayenne
1 tsp. salt
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.
from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000 by Kathleen Seidel
Sources of previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.