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Tashkent Salad with Radish

Author
Cookinero 15 Apr 2025
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Tashkent Salad with Radish

The recipe for a salad with radish and beef is called "Tashkent". The root vegetable is popular in Uzbekistan. It is used to make a variety of salads, appetizers and even lagman. The Tashkent salad is an excellent option for a simple and healthy dish for an everyday or festive lunch. It is best to cook it with green radish, which is not as bitter as black.

How to cook Tashkent Salad with Radish

Step 1

Tashkent Salad with Radish

Boil the meat. Place the beef in one piece in a saucepan with cold water, cook for 1.5 hours over medium heat until soft.

Step 2

Tashkent Salad with Radish

Prepare the vegetables and meat. Drain the radish, cut the cooked beef into strips. Fry the onion in oil in a frying pan for 5 minutes until golden brown.

Step 3

Tashkent Salad with Radish

Combine the ingredients. Mix the meat, radish, onion, and chopped garlic in a salad bowl. Salt and pepper to taste. Add mayonnaise and stir.

Tashkent Salad with Radish - FAQ About Ingredients, Baking Time and Storage

Yes, you can use lamb, chicken, or even turkey as alternatives. Adjust cooking time accordingly to ensure tenderness.
Absolutely! Replace the beef with grilled tofu or chickpeas for a protein-rich vegetarian option.
Store in an airtight container for up to 2 days. The radish may soften over time, so enjoy it fresh for the best texture.
Yes, simply omit or reduce the amount of radish and use a low-carb mayonnaise to keep it keto-friendly.
Pair it with flatbread, steamed rice, or grilled vegetables for a hearty and balanced dish.
Double or triple the ingredients evenly, but mix the salad in batches to ensure even seasoning and distribution.
Freezing is not recommended as the radish and mayonnaise texture will change negatively upon thawing.
Try Greek yogurt or a mix of yogurt and a bit of olive oil for a tangy, lower-fat dressing.
Simmer it on low heat for a longer time (up to 2 hours) and let it cool in the broth before slicing.

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