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Tashkent classic beef salad with radish

Classic Tashkent salad with beef and daikon

Tashkent salad is a hearty, simple dish from the Soviet era. Despite what most people assume, it isn't named after the city of Tashkent but after the restaurant where the recipe was created. It's a simple salad, but not a widely known one, which is exactly why food lovers are drawn to its out-of-the-ordinary flavor. What sets it apart is the sweet, peppery bite of green daikon radish, mellowed by sauteed onion. Overall it's quite filling without being heavy — a credit to how well its ingredients are balanced.

naniki

Recipe author

Composition / ingredients

Servings:

Green radish

120

Beef

150

Onion

Vegetable oil

Mayonnaise

Fresh herbs

Eggs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 10 g

Fats 57 % 17 g

Carbohydrates 10 % 3 g

209 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make a classic Tashkent salad with beef and daikon? Gather these ingredients: green daikon radish, boiled beef, hard-boiled eggs (farm eggs with bright yolks are best), onion, sunflower oil for frying, and mayonnaise and/or sour cream for the dressing — I used mayonnaise.
Step 2:

Peel the green radish and cut it into long, thick matchsticks or thin batons.
Step 3:

Put the cut radish in a deep bowl and cover it with cold water for 10 to 15 minutes to draw out its sharp smell and excess bitterness.
Step 4:

Cut the boiled beef into the same kind of batons (any lean boiled meat works).
Step 5:

Cut a couple of the eggs into wedges to arrange on top as a garnish, and finely chop the rest to mix into the salad.
Step 6:

Drain the radish in a sieve and let all the water run off.
Step 7:

Peel the onion and cut it into half rings, then fry it in a hot oiled skillet until translucent.
Step 8:

In a large bowl, combine all the prepared ingredients: the cut radish, beef, eggs, and the fried, cooled onion.
Step 9:

Fresh herbs are optional. I used dill and parsley, finely chopped and stirred into the salad.
Step 10:

Toss the salad and, just before serving, dress it with a blend of sour cream and mayonnaise, or with either one on its own. You can serve it plated, garnished with the egg wedges and herbs.

Tashkent salad with daikon and beef works equally well as a holiday dish or an everyday one. Skip it if you can't eat radish, which is the star here, rounded out with lean boiled beef. All in all, it's very tasty, filling, and simple.
It's better to make your own mayonnaise — tastier and healthier. See here for some good homemade mayonnaise recipes. You can also dress the salad with sour cream or plain yogurt instead, used on their own or mixed with mayonnaise in any ratio you like, which lightens the dish.