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Daikon and Pomegranate Salad (Tashkent) (P, TNT)
Source: From "Silk Road Cooking: A Vegetarian Journey," by Najmieh Batmanglij
Serves: 4

1 2-pounds daikon (white radish), peeled and grated (use large holes to grate)
1 carrot, peeled and julienned
1 cup pomegranate seeds (from 2 pomegranates)
1/2 cup blanched almonds

2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 teaspoon sugar

Allow the grated daikon to soak in ice water for 15 minutes, rinse, drain and pat dry.

Place the daikon, carrots, pomegranate seeds, and almonds in a serving bowl.

For the dressing, thoroughly mix all the ingredients and adjust seasoning to taste. Pour over the salad, toss well, cover and chill for 30 minutes.

Poster's Notes:
Najmieh Batmanglij (my favorite cookbook writer) last book is an invitation to a dream of travel and food, the following recipe was posted on another group. The recipes are suitable in majority to a kosher home.

I prefer smaller daikons. Pomegranate is available most of the year at Jerusalem market.

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A