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Kars Salad
- serves
6
- Difficulty
Easy
By Jeremy Round
Published 1988
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 10 oz 2
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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