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.

kazakhstan-1184097_640

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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