Honoring the food of my readers: Kazakh Shalgam

Kazakhstan is the world’s largest landlocked nation, geographically split bridging continental Europe and Asia. This intercontinental trait has enhanced and enriched the culture of this Eurasian country.


This duality along with the traditional nomadic lifestyle of historic Kazakhstan has influenced the cuisine. Lacking access to human food grade horse meat meant that I couldn’t make beshbarmak, kazy, shuzhuk, or kuyrdak (or any of the other number of traditional equine dishes). Instead, I went for a nice little side salad utilising a blend of Asian and European flavors.

Kazakh Shalgam

What you will need:

  • 1 daikon radish, grated
  • 1 carrot, grated
  • 1 red bell pepper, sliced thinly
  • 1 white onion, sliced thinly
  • 2 garlic cloves, minced

For the simple dressing:

  • ¼ cup vegetable oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon sugar

How you can do it:

  • Combine and toss fresh prepared salad ingredients.
  • Blend together simple dressing.
  • Dress the salad and serve.

This one served up well alongside the Portuguese sandwich. It is a refreshing salad, which is light and zesty. It helps cut any fattiness or richness in the rest of the meal.

Perhaps one day I will be able to taste what horsemeat is like. Until then, thank you Kazakhstan for your simple but tasty light side salad.

From mine to yours,

Mumma Alsum

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