Tashkent classic salad

Tashkent classic salad is a hearty appetizer made from a minimum amount of ingredients. Radish gives the salad juiciness and a pleasant piquancy. Preparing salads does not take much time. And if the meat ingredients are cooked in advance, the process is significantly reduced. This selection presents some of the most popular options. Take it into service and surprise your household!

Tashkent beef salad with radish - classic recipe

Tashkent beef salad with radish is worth trying at least once. An appetizer prepared according to this recipe will fit perfectly into your daily diet and will diversify the treats at events. The dish not only has a bright appearance, but also an interesting taste.

1. 
   How to prepare Tashkent salad according to the classic recipe? Peel the green radish using a vegetable peeler. We take a shredder and three root vegetables.
2. 
   Place the grated vegetable in a deep bowl and pour in cold water.
3. 
   Add a little salt and set aside for at least half an hour.
4. 
   Boil the beef in advance, cool, and then cut it across the grain into strips.
5. 
   We peel the boiled eggs and cut them into slices.
6. 
   Finely chop the washed cilantro.
7. 
   Squeeze the radish out of the water with your hands and transfer it to a separate plate.
8. 
   Cut the onion into half rings.
9. 
   Pour vegetable oil into a hot frying pan and unload onion half rings. Fry until golden brown.
10. 
    Mix the prepared ingredients in a large bowl. Season with salt and pepper. Season with mayonnaise.
11. 
    Stir the salad well.
12. 
    The treat is served in portions or on a common platter. Bon appetit!

Tashkent salad with chicken

Tashkent salad with chicken is an excellent appetizer for lovers of spicy dishes. Onions, radishes and horseradish are in perfect harmony with each other, and chicken meat and eggs soften the taste of the spicy salad. Anyone can make a salad with a little effort. If you want to try something new, this salad is what you need!

Cooking time - 20 minutes.

Cooking time - 20 minutes.

Portions – 4

Ingredients:

• Boiled chicken – 400 gr.
• Chicken eggs – 4 pcs.
• Green radish – 250 gr.
• Cilantro – 2-3 sprigs.
• Onions – 120 gr.
• Horseradish root - to taste.
• Vegetable oil – 15 ml.
• Olive oil - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. First of all, boil the chicken meat. Remove the skin from the cooked meat and remove the bones.

Step 2. Finely chop the peeled onion and place it in a hot saucepan with vegetable oil. Fry, don’t forget to stir.

Step 3. Cut the chicken meat randomly and put it in a salad bowl.

Step 4. Clean the washed radish with a housekeeper and cut into strips. Sprinkle with a little salt and leave for a couple of minutes.Place in a sieve and rinse under the tap. Then dry with paper towels. If desired, use a shredder. We transfer the vegetables to the meat.

Step 5. Place the fried onion in the bowl with the ingredients.

Step 6. Chop the washed cilantro finely and add it to the ingredients.

Step 7. Grind the peeled horseradish and add it to the bowl. Season the salad with salt, pepper and olive oil.

Step 8. Stir the salad well.

Step 9. Peel the boiled eggs and cut them into slices. Place the appetizer in a salad bowl and garnish with egg slices. Serve to the table. Bon appetit!

Salad Tashkent with tongue

Tashkent salad with tongue will require more time for its execution, unlike other options. But it's worth it! The process can be simplified and assembly time saved by preparing the tongue in advance. For me, this recipe comes out more tender than other interpretations. This version looks good on the holiday table. Guests are always delighted.

Cooking time – 2 hours 00 minutes

Cooking time - 15 minutes.

Portions – 6

Ingredients:

• Beef tongue – 300 gr.
• Large chicken eggs – 4 pcs.
• Daikon – 300 gr.
• Pomegranate - for decoration.
• Green onion – 200 gr.
• Mayonnaise - for dressing.
• Salt – a pinch.
• Ground black pepper - a pinch.
• Butter – for frying.

Cooking process:

Step 1. First of all, boil the tongue. It is advisable to do this in advance. Carefully remove the skin. Cut the peeled tongue into long strips.

Step 2. Wash the daikon, peel it, and chop it into thin strips. Transfer to a container and pour in cold water. Leave for about half an hour to get rid of the characteristic bitterness.

Step 3. Beat the eggs with salt and carefully pour them in portions onto a hot frying pan greased with butter.Fry the pancakes on both sides. When all the egg pancakes are ready, roll them up and cut them into thin strips.

Step 4. Wash the green onions, dry them with towels, and then cut them diagonally into feathers.

Step 5. Place all ingredients in a common container, season with salt and pepper, and flavor with mayonnaise. Stir well. Place in a beautiful salad bowl and garnish with pomegranate seeds. Bon appetit!

Tashkent salad with daikon

Tashkent salad with daikon is hearty and very tasty. Daikon can be soaked in water if desired. If the radish is not spicy, feel free to move on to the next stage. Some people deliberately do not soak radishes because they like their salad to be piquant. The salad is easy to prepare. The pickled chili peppers add a nice twist to the salad. Connoisseurs of savory snacks will find a new favorite.

Cooking time - 20 minutes.

Cooking time - 20 minutes.

Portions – 2

Ingredients:

• Boiled beef – 200 gr.
• Boiled eggs – 2 pcs.
• Daikon radish – 1 pc.
• Hot pepper (marinated chili) – 5 pcs.
• Onions – 1 pc.
• Dill – 20 gr.
• Vegetable oil – 1 tbsp.
• Mayonnaise – 2-3 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Cool the hard-boiled eggs and boil the beef (to save time, we do this in advance). Rinse the greens and dry with paper towels, remove the pickled chili peppers.

Step 2. Grind the peeled radish with a grater. You can use a “Korean” shredder or chop it into cubes by hand.

Step 3. Peel the onion and thinly cut into half rings.

Step 4. Heat a frying pan with vegetable oil. Fry the onion half rings until golden.

Step 5. Cut the cooked meat into bars or divide it into fibers.

Step 6.Peel the cooled eggs and cut into thin slices. The sunny yolk will add brightness to the salad.

Step 7. Finely chop the hot pepper (adjust the quantity yourself, use fresh vegetables at your discretion) and washed dill. Instead of dill, we use parsley, cilantro, green onions or the whole set of greens to taste.

Step 8. Place the prepared products into a bowl (it is recommended to cut them the same way). Salt and pepper to taste. Season with mayonnaise (you can make a sauce based on natural yogurt and mustard or season with sour cream and chopped garlic) and stir gently. Decorate the top with egg slices and chili peppers. Bon appetit!

Tashkent salad with pomegranate

Tashkent salad with pomegranate will appeal to all lovers of hearty snacks. To save time, I recommend cooking the beef in advance. Radish and pomegranate add juiciness to the salad. An easy-to-make snack that won't overwhelm you. This simple recipe will pleasantly surprise you with the piquant taste of the ingredients.

Cooking time - 20 minutes.

Cooking time - 20 minutes.

Portions – 4

Ingredients:

• Beef – 350 gr.
• Chicken eggs – 3 pcs.
• Green radish – 400 gr.
• Pomegranate – 2 handfuls.
• Onions – 1 pc.
• Flour – 1 tbsp.
• Vegetable oil - for frying.
• Mayonnaise – 3 tbsp.
• Sour cream – 3 tbsp.
• Salt - to taste.
• Soy sauce - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Cut the peeled onion as you like - into rings or half rings. Roll in flour and place in a heated frying pan with vegetable oil. Quickly fry and place on a surface lined with napkins to absorb excess fat.

Step 2. To save time, pre-boil the beef, cool it, cut it randomly or separate it into fibers by hand.

Step 3.In a large bowl, whisk the soy sauce with the eggs. If desired, replace soy sauce with salt.

Step 4. Fry pancakes from the prepared egg mixture.

Step 5. Place the fried pieces in a stack and then roll them into a tube. Cut into strips. The cutting of products should be the same to maintain the aesthetics of presentation.

Step 6. Remove the peel from the washed radish using a vegetable peeler. Grate the fruit, cut into strips if desired, or use a shredder. If the radish is quite spicy, sprinkle with salt and let the bitterness come out, then rinse under the tap, do not forget to dry. Combine the prepared components in a common bowl.

Step 7. Season with sour cream and mayonnaise in equal proportions (or use one or the other if desired). Add salt, pepper and other spices to taste. Mix carefully. Place the salad on serving plates and sprinkle with bright pomegranate. Bon appetit!