Description
Hearty, tasty salad, just right for autumn. This recipe is known to me from the distant 80's, then we lived-served in Osh (Kyrgyzstan), and on weekends went to take a walk in nearby Andijan (Uzbekistan). The menu of the restaurants of the Soviet times was poor, but that's when I first tried this salad as a signature dish, the restaurant of the same name. Try it and you, I'm sure you'll like it!
Ingredients
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100 g
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300 g
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3 piece
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100 g
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1 piece
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1 piece
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100 g
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1 Tbsp
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6 Tbsp
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Cooking
Carrot and radish wash, peel, shred (grate) thin strips.
Pour the carrots and radish in salted water with the vinegar and set aside for 15 minutes.
Cabbage cut into thin strips, cucumber strips. Grind the cabbage lightly with salt.
Carrot and radish squeeze. Add to it the cabbage, cucumber and sliced into thin strips (across the grain) boiled beef.
For salad dressing take the mayonnaise "Maheev" with quail egg.
Put the mayonnaise in a salad.
Sprinkle with freshly-ground mixture of peppers. This "touch" from me. Bon appetit!
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