Bowl of Uzbek Radish Carrot Salad
(click to enlarge)

Radish Carrot Salad


Uzbek   -   Rediska va Sabzi Salati
Makes:
Effort:
Sched:
DoAhead:  		 1-1/2 #
*
1/2 hrs
Best		 This salad is very like coleslaw - but without any cabbage. It can be served similarly to the way coleslaw is. One and a half pounds will make at least 4 salad portions.




8
8
10
1
1/8
1-1/2
3
2
oz
oz
oz
t
t
T
T
t
Daikon Radish
Carrots
Potato (1)
Salt
Pepper black
Mayonnaise
Sour Cream
Lemon Juice (2)  
Make   -   (2+ hrs - 20 min work)
  1. Grate DAIKON and CARROTS on the big hole side of your box grater. You should have about 2 cups of each. Mix together with Salt and let stand for about 1/2 hour tumbling now and then.
  2. Peel the POTATOES and cut into 1/2 inch dice. Put in a saucepan with water to cover, bring to a boil and simmer until just tender through to the center. Drain and let cool.
  3. Squeeze excess water out of Radish mix, then gently mix in Potato dice and Pepper.
  4. Gently mix in the Mayonnaise, Sour Cream and Lemon Juice, being careful not to mush the potatoes.
  5. Refrigerate for a couple of hours. It's best if the flavors are given some time to blend before serving.
  6. Sever lightly chilled.
NOTES:

  1. Potatoes

      White rose are good for this dish because the cubes will be fairly sturdy. Red potatoes can also be used, though a little more delicate, and even Klondike Gold types, as cooking time can be precisely controlled. For details see our Potatoes page.

  2. Lemon Juice

      The lemon juice is my addition. I added it because in my opinion it was very much needed.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove ",in=inch, ar=as required tt=to taste
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