Radish, cucumber, and herbs from Samarkand: Recipes & Stories from Central Asia & The Caucasus (page 32) by Caroline Eden and Eleanor Ford

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Notes about this recipe

  • MissKoo on February 12, 2026

    Served as part of Samarkand cookbook dinner. Salad was transported to my home by person who made it so probably sat for an hour, or longer, before being served. Flavors were bright and refreshing. Everyone commented that it makes a terrific palate cleanser and would be good served after a main course. Definitely worth repeating.

  • MarieMacCheese on January 21, 2026

    This salad is very basic and I think I’d add a bit of lemon and olive oil to bring it together.

  • zorra on June 07, 2017

    Disagree with instruction to serve at once. To us, the flavor was more appealing an hour later. Short on the quantity of radishes & cilantro, so just used a market bunch of each. Crunchy & herby, colorful too.

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