Name: Mooli and Yoghurt Salad
Yield: Serves 4–6
Cuisine: Tibetan
Ingredients: 5 tablespoons plain yoghurt; 1 mooli (daikon), about 500 g (1 lb 2 oz); 1 teaspoon salt; Pinch of chilli powder or hot chilli flakes; Thinly sliced spring onion (scallion), to garnish – optional; ¼ teaspoon crushed Sichuan peppercorns (yerma); 1 small fresh green chilli, finely chopped – optional

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Taste Tibet

By Julie Kleeman and Yeshi Jampa

Published 2022

About

Everybody has a cherished ‘mum’s recipe’, and this one is Yeshi’s. His mother is very fond of her mooli and yoghurt salad, which makes a truly refreshing accompaniment to any meal, but especially the warm, meaty dishes that are often the centrepiece of the Tibetan table in wintertime.

Mooli (also known as daikon or white radish) is a fast-growing vegetable that has the look and feel of a large white carr