Recipe

Indian Chinese Tashkent Salad

Spicy Fusion Delight: Indian Chinese Tashkent Salad

4.5 out of 5

This recipe combines the vibrant flavors of Indian Chinese cuisine with the refreshing elements of the traditional Uzbek Tashkent Salad. It is a perfect blend of spices, textures, and colors, creating a unique and mouthwatering salad.

Salad› Tashkent Salad

Asian cuisine› Central Asian cuisine› Uzbek cuisine

Asian cuisine› Chinese cuisine› Overseas Chinese cuisine› Indian Chinese cuisine

Preparation time

15 minutes

Cooking time

N/A

Total time

45 minutes (including marination time)

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan, Gluten-free, Dairy-free, Low calorie

Allergens

Soy

Not suitable for

Paleo, Keto, Nut-free, Soy-free, High protein

Ingredients

In the Indian Chinese adaptation of the Tashkent Salad, we incorporate the bold and spicy flavors characteristic of Indian Chinese cuisine. The dressing is infused with Indian Chinese spices such as ginger, garlic, soy sauce, and chili sauce, which add a unique twist to the traditional Uzbek salad. Additionally, we use vegetables commonly found in Indian Chinese dishes, such as cabbage and bell peppers, to enhance the fusion experience. We alse have the original recipe for Tashkent Salad, so you can check it out.

2 cups (250g) shredded cabbage 2 cups (250g) shredded cabbage
1 cup (150g) julienned carrots 1 cup (150g) julienned carrots
1 cup (150g) thinly sliced bell peppers 1 cup (150g) thinly sliced bell peppers
1 cup (150g) sliced cucumbers 1 cup (150g) sliced cucumbers
1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
2 tablespoons (30ml) chili sauce 2 tablespoons (30ml) chili sauce
1 tablespoon (15ml) vinegar 1 tablespoon (15ml) vinegar
1 tablespoon (15ml) sesame oil 1 tablespoon (15ml) sesame oil
1 teaspoon (5g) grated ginger 1 teaspoon (5g) grated ginger
2 cloves garlic, minced 2 cloves garlic, minced
1 tablespoon (12g) sugar 1 tablespoon (12g) sugar
Salt, to taste Salt, to taste
Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

Calories (kcal / KJ): 120 kcal / 502 KJ
Fat (total, saturated): 4g, 0.5g
Carbohydrates (total, sugars): 18g, 10g
Protein: 4g
Fiber: 5g
Salt: 2g

Preparation

1.
In a large mixing bowl, combine the shredded cabbage, julienned carrots, sliced bell peppers, and sliced cucumbers.
2.
In a separate bowl, whisk together the soy sauce, chili sauce, vinegar, sesame oil, grated ginger, minced garlic, sugar, and salt.
3.
Pour the dressing over the vegetables and toss well to coat evenly.
4.
Allow the salad to marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
5.
Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

Cabbage — Make sure to shred the cabbage finely for a better texture in the salad.
Bell peppers — Choose vibrant and firm bell peppers for a colorful and crunchy addition to the salad.
Ginger — Use fresh ginger for the best flavor. Grate it finely to evenly distribute the taste.

Tips & Tricks

For an extra kick of heat, add a few drops of hot sauce or sprinkle some red chili flakes.
Customize the salad by adding your favorite vegetables such as bean sprouts or snow peas.
Adjust the sweetness and tanginess of the dressing according to your preference by adding more or less sugar and vinegar.

Serving advice

Serve the Indian Chinese Tashkent Salad chilled as a refreshing appetizer or as a side dish with your favorite Indian Chinese main course. It pairs well with dishes like Vegetable Manchurian or Schezwan Fried Rice.

Presentation advice

Arrange the salad in a vibrant bowl to showcase the colorful vegetables. Garnish with fresh cilantro leaves for an added touch of greenery. Serve with chopsticks for an authentic Indian Chinese experience.