Name: Kars Salad
Yield: serves 6
Cuisine: Russia
Ingredients: 8 fl oz ice-cold water; 10 oz carrot – peeled and grated; 10 oz mooli (large white radish) – peeled and grated; 2 cloves garlic – peeled and minced; juice of 1-2 large lemons; 1-2 teaspoons salt

Preparation info

serves
6

Difficulty
Easy

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

Try this bracing little winter salad from Kars, near the Soviet border – a sort of ur-gazpacho. Carrot and mooli are firmly established partners in many Asian salads. The cold water crisps it up, as with the shredded mooli or daikon, which garnishes Japanese presentations of raw fish.

Ingredients

10 oz mooli (large white radish) – peeled and grated
10 oz carrot – peeled and grated
2

Europe
Russia
Vegan
Winter
January
Gluten-free

Method

Mix everything together. Adjust quantities of salt and lemon juice to taste. The consistency should be very wet, almost soupy. Serve chilled in bowls with warm, white pitta bread as part of a meze (hors d’oeuvre) selection.

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