📝 About This Recipe
A legendary Soviet-era delicacy, the Tashkent Salad was born from the fusion of Uzbek tradition and Russian culinary flair in the mid-20th century. This dish features a vibrant contrast between the sharp, refreshing crunch of green radish and the savory depth of slow-cooked beef and golden caramelized onions. Finished with a creamy dressing and topped with crispy fried onions, it’s a robust, protein-packed salad that has remained a beloved staple for celebrations across Central Asia and Eastern Europe.
🥗 Ingredients
For the Beef
- 500 grams Beef chuck or flank steak (trimmed of excess fat)
- 2 pieces Bay leaves
- 5-6 pieces Black peppercorns (whole)
- 1 teaspoon Salt (for the boiling water)
The Radish and Aromatics
- 2 large Green Radish (Margelan or Daikon) (peeled and julienned into matchsticks)
- 2 medium Yellow onions (thinly sliced into half-moons)
- 1/2 cup Vegetable oil (for frying onions)
- 3 large Eggs (hard-boiled and peeled)
Dressing and Garnish
- 1/2 cup Mayonnaise (high-quality or homemade)
- 2 tablespoons Sour cream (full fat for richness)
- 1/4 cup Fresh dill (finely chopped)
- 1/4 cup Fresh cilantro (finely chopped)
- to taste Salt and Black pepper (freshly ground)
- 2 tablespoons Pomegranate seeds (optional garnish for color)
👨🍳 Instructions
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1
Place the beef in a large pot and cover with cold water. Add the bay leaves, black peppercorns, and salt. Bring to a boil, then reduce heat and simmer for 1 to 1.5 hours until the meat is tender but not falling apart.
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2
While the beef cooks, peel the green radishes and cut them into very thin matchsticks (julienne). Alternatively, use a mandoline or a coarse grater.
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3
Soak the julienned radish in a bowl of cold salted water for 20-30 minutes. This is a crucial step to remove any excess bitterness and 'heat' from the radish.
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4
Once the beef is cooked, remove it from the broth and let it cool completely. Once cool, cut the beef into thin strips or matchsticks to match the size of the radish.
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5
Heat the vegetable oil in a skillet over medium-high heat. Add the sliced onions and fry them until they are a deep golden brown and slightly crispy. Be careful not to burn them.
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6
Using a slotted spoon, remove the onions from the oil and drain them thoroughly on paper towels. Reserve the onions; they are the star of the salad's texture.
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7
Drain the radish in a colander and rinse with cold water. Squeeze the radish matchsticks firmly with your hands or a kitchen towel to remove as much moisture as possible.
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8
Slice two of the hard-boiled eggs into thin strips. Reserve the third egg and cut it into quarters for the final garnish.
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9
In a small bowl, whisk together the mayonnaise, sour cream, chopped dill, and cilantro until smooth.
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10
In a large mixing bowl, combine the shredded beef, the squeezed radish, the sliced eggs, and half of the fried onions.
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11
Add the dressing to the bowl and toss gently until everything is evenly coated. Season with salt and freshly ground black pepper to taste.
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12
Transfer the salad to a serving platter. Top with the remaining crispy fried onions, the egg quarters, and a sprinkle of pomegranate seeds if using. Let it rest in the fridge for 15 minutes before serving to allow flavors to meld.
💡 Chef's Tips
Always use green radish (Margelan) if possible for the most authentic flavor; if unavailable, Daikon is the best substitute. Squeezing the radish dry is essential; if it remains wet, the salad will become watery and lose its creamy texture. For the best flavor, boil the beef a day in advance and chill it; this makes it much easier to slice into perfect matchsticks. Don't skip the sour cream in the dressing—it adds a traditional tang that cuts through the richness of the mayonnaise and fried onions. If you prefer a lighter version, you can sauté the onions in less oil, but the deep-fried crispy version provides the classic 'Tashkent' experience.
🍽️ Serving Suggestions
Serve alongside a warm Uzbek 'Lepeshka' (flatbread) to scoop up the creamy dressing. This salad pairs excellently with a hot pot of green tea, which helps balance the richness of the beef and fried onions. It is traditionally served as a starter for a hearty meal of Lamb Plov (Pilaf). A chilled glass of premium vodka is the classic spirit pairing for this savory Slavic-Central Asian fusion. Accompany with a side of fresh tomato and cucumber salad (Achichuk) for a complete regional feast.