Tashkent Salad with Green Radish and Beef
Crisp green radish, tender boiled beef and crunchy fried onion: the capital’s most famous salad.
Tashkent salad first appeared in the city’s restaurants in the 1970s and soon moved onto family tables. It is all about contrast: crisp, slightly peppery radish, tender beef and sweet, crunchy fried onion.
Which radish to use
Margilan radish is ideal, with pale green flesh and a sweet, mild flavour. Black radish is too fiery and white daikon is rather bland, though both will do at a pinch.
Key points
- Cool the beef in its stock or it will dry out.
- Fry the onion patiently; it carries the flavour of the salad.
- Swap the mayonnaise for thick yoghurt for a lighter version.
Nutrition
Per serving (≈ 230 g). Approximate values.
How to make it
4 steps · start a timer right inside a step
Boil the beef
Simmer the beef in salted water for about an hour until tender. Let it cool in the stock so it stays juicy, then cut into thin strips.
Prepare the radish
Peel the radish and cut into long matchsticks or use a julienne grater. Soak in cold water for 15 minutes to soften the bite and crisp it up, then squeeze dry.
Fry the onion until crisp
Slice the onion into thin half-moons and fry in the oil for 7–8 minutes until golden and crisp. Drain on kitchen paper.
Assemble
Combine the radish, beef and half the fried onion, season and dress with the mayonnaise. Pile onto a plate and top with the remaining onion, egg wedges and coriander.
Cook’s tips
- 1Slice the beef across the grain.
- 2Boiled tongue is a classic alternative to beef.
- 3Salt at the end, as the radish releases liquid.
- 4Soak the julienned radish in cold water for 15 minutes and drain well before mixing. This removes the harsh bite of the radish and ensures it remains crisp against the tender beef.
Serving & storage: Top the salad with quarters of boiled eggs and a dusting of ground coriander just before bringing it to the table. This dish is best eaten fresh but can be kept in the refrigerator for up to 24 hours. To refresh leftovers, add a teaspoon of fresh dressing and toss lightly to redistribute the juices.
Making it ahead
The beef and radish can be prepared a day in advance and stored separately in the fridge. Assemble just before serving, so the onion stays crisp.
The takeaway
Tashkent salad turns humble ingredients into something festive. Good radish, juicy beef and crunchy onion are the whole secret.
