Shakarap

Shakarap (Uzbek Onion, Tomato and Pepper Salad)

Shakarap is a bright, crunchy Uzbek salad traditionally served alongside plov and kebabs. The vegetables are sliced thin so they pickle slightly in their own juices and a simple dressing.

Prep

15 min

Total

15 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •300 g (10½ oz) ripe tomatoes, firm, flavorful tomatoes; not overly juicy
• •200 g (7 oz) white or yellow onions, sweet varieties like Texas or Vidalia work, otherwise rinse slices under cold water
• •150 g (5½ oz) sweet bell pepper, traditionally a mix of red and green; can substitute one hot chili for heat
• •15 g (1 tbsp) fresh parsley or cilantro, finely chopped; optional but customary
• •10 g (2 tsp) salt, adjust to taste
• •2 g (½ tsp) ground black pepper, freshly ground
• •15 ml (1 tbsp) red wine vinegar or white vinegar, substitute: apple cider vinegar; omit for fully traditional flavor
• •20 ml (1½ tbsp) sunflower or cottonseed oil, the most traditional Uzbek choice; olive oil is a common home substitute

Steps

1. 1 Peel the onions, cut them in half from root to tip, and slice as thinly as possible into half-moons. If the raw flavor is strong, place the slices in a colander and rinse briefly under cold water, then drain well.
2. 2 Core the tomatoes and slice them thinly into half-rounds about 3 mm (⅛ inch) thick. If very juicy, drain excess juice so the salad does not become watery.
3. 3 Core the bell peppers and slice them into thin rings or matchsticks about 3 mm (⅛ inch) thick.
4. 4 Combine the onions, tomatoes, peppers, and chopped herbs in a bowl. Add salt, black pepper, vinegar, and oil.
5. 5 Toss gently but thoroughly with your hands or two spoons so the tomatoes release their juice without turning to mush. Taste and adjust salt and acid.
6. 6 Let the salad rest at room temperature for 10 to 15 minutes so the vegetables soften slightly in the dressing, then serve immediately alongside plov, kebabs, or flatbread.