Tashkent Daikon &Pomegranate Salad

Name: Tashkent Daikon &Pomegranate Salad
Prep time: 15 min
Total time: 15 min
Yield: Servings: 4
Cuisine: Uzbek
Ingredients: 1 teaspoon salt; ½ teaspoon fresh ground pepper; 1 teaspoon sugar; 1 cup pomegranate seeds (2 pomegranates); ½ cup blanched almonds; 2 tablespoons rice vinegar; 1 tablespoon toasted sesame oil; 1 daikon (2 pounds, white radish), peeled and grated (use large holes to grate); 1 daikon (2 pounds, white radish), peeled and grated (use large holes to grate); 1 carrot, peeled and julienned; 1 cup pomegranate seeds (2 pomegranates)

Preparation info

Servings:
4

Difficulty
Easy
Ready in
15 min

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Ingredients

1 daikon (2 pounds, white radish), peeled and grated (use large holes to grate)
1 carrot,

Asia
Uzbekistan
Side dish
Vegan
Gluten-free

Method

Allow the grated daikon to soak in ice water for 15 minutes, rinse, drain and pat dry.
Place the daikon, carrots, pomegranate seeds and almonds in a serving bowl.
For the dressing, thoroughly mix all the ingredients and adjust seasoning to taste. Pour over the salad, toss well, cover and chill for 30 minutes.