Uzbekistan salad with radish

In the classic recipe, green radish is used to make a salad, but it can be replaced with ordinary or daikon, which is also a kind of radish.

So, we boil the beef in advance in slightly salted water, remove it from the broth and let it cool completely. While it cools down, you can start cooking the salad itself.

Peel the onion from the husk, rinse it with cold water, then wipe it with a clean and dry towel. Spread the onion on the work surface, cut the bulbs in half, then cut into thin half rings across the onion.

Pour vegetable oil into a frying pan, put it on medium heat and warm it up well. When this happens, put the chopped onion in the hot oil. Fry it, stirring from time to time, until a beautiful golden color and softness. Spread the fried onion on a layer of paper towels to absorb excess oil.

Cut the cooled beef into thin strips. Or you can do it easier and disassemble it into fibers. We put the sliced meat in a beautiful salad bowl.

Wash thoroughly, dry with a paper towel, and then clean the radish. After that, three of them on a coarse grater (if desired, you can cut it into small strips or grate it on a grater for Korean carrots). Add the chopped radish to the salad bowl with beef. We also send the onion there, mix everything slightly.

In a separate small bowl, combine sour cream and mayonnaise together, mix well. We taste it, add salt if necessary and, if desired, ground black pepper. Ideally, if it is freshly ground.

We put the dressing in the salad bowl, we mix everything well. Sour cream in the composition is perfectly combined with radish, softening its taste and giving the salad a delicate creaminess. But you can fill the salad and just mayonnaise (or alternatively, only one sour cream).

Bon appetit!