Home Mixed salads
A salad for pilaf will complement a delicious dinner of meat and rice with the juiciness of fresh vegetables. Oriental cuisine is rich in fatty and nutritious masterpieces; the delicacies do not leave anyone indifferent, but require the addition of light and juicy salads.
The main task of a salad for pilaf is not to satisfy hunger, but to balance the fat content of the main dish. Greens and vegetables ensure good digestibility of fried meat and rice. Supplement food intake with missing vitamins and fiber.
A selection of especially juicy and fresh salads will provide an opportunity to diversify the daily menu. Delicious recipes are easy to prepare and require very little time.
The main highlight of the salad for pilaf is its juiciness. During the cooking process, it is important to use sharp knives so that the vegetable juice does not remain on the cutting board.
How to cook achik chuchuk - 15 varieties
- A classic version of achik chuchuk salad
- Salad achik chuchuk Brooklyn style
- Achik Chuchuk from the chef of the Bukhara restaurant
- Achik chuchuk with butter
- Achik Chuchuk in the Intourist style
- Achik chuchuk in Fergana style
- Achik chuchuk with sweet pepper
- Achik Chuchuk in Mediterranean style
- Achik chuchuk with cilantro
- Achik chuchuk with young lightly salted cucumbers
- Achik chuchuk with cucumber and sweet pepper
- Traditional achik chuchuk
- Achik chuchuk with green onions
- Achik chuchuk with olive oil
- Achik Chuchuk for the winter
A classic version of achik chuchuk salad
A light vegetable dish that is traditionally served with pilaf.
Ingredients:
- Tomatoes – 140 gr.
- Onions, not spicy – 100 gr.
- Rayhon – 10 gr.
- Hot red pepper – 5 gr.
- Salt - to taste.
Preparation:
The onion is peeled and cut into half rings as thinly as possible so that they easily fall apart into thin arches.
The prepared onion is poured with cold water and left for 15 minutes to half an hour to remove excess pungency, bitterness and specific odor.
Cut the tomato into two halves and slice as thinly as possible
Raikhon is finely chopped.
The pepper is cut thinly at an angle.
Place washed onion and chopped tomato and raikhon in a salad bowl. Add salt and mix.
Place pepper slices on top of the salad and serve.
Salad for pilaf “Achuchuk”
- 3 g purple basil;
- 15 g onion;
- 4 g chili pepper;
- 140 g tomato.
Time – 7 min.
Calorie content – 23 kcal/100 g.
Cooking instructions:
- The root vegetable, freed from the husk, must be cut very thinly with feathers;
- Also cut the washed basil into thin strips;
- Mix both ingredients in a bowl;
- Tomatoes, which must be completely ripe, need to be washed and then cut into thin slices;
- Stir onions and basil with tomatoes;
- The pepper pod should be cut into slices diagonally. The end result will be very long oval pieces;
- These pepper pieces need to be placed on top of the remaining ingredients. Serve immediately.
Salad achik chuchuk Brooklyn style
This recipe is used to prepare a famous salad in Uzbek cafes in Brooklyn. The dish turns out juicy and with an excellent aroma of freshness.
Ingredients:
- Tomatoes – 0.5 kg.
- Onion – 2 pcs.
- Small fresh cucumbers – 2 pcs.
- Salt - to taste
- Basil - a couple of sprigs.
Preparation:
The onion is cut into very thin rings, the tomato and cucumbers are sliced.
Basil leaves are torn by hand.
After cutting, the onion is soaked in ice water for 15 minutes, then the water is drained and the onion is dried.
Place onions, tomatoes, basil in a salad bowl, add salt and mix.
Light salad Minute to pilaf
Just a couple of minutes to prepare and a refreshing salad to go with the pilaf on the table. The dish will complement any feast and will always come in handy.
Ingredients:
- Red cabbage - 200 g
- Beijing cabbage – 100 g
- Bell pepper - 1 piece
- Onion - 1 pc.
- Grape vinegar - 2 tbsp. l
- Oil - 2 tbsp. l
- Seasonings
Preparation:
Chop both types of cabbage into medium strips and sprinkle with salt.
Peel the pepper and onion and cut into half moons.
Combine the ingredients in a salad bowl, season with oil, seasonings, grape vinegar and mix.
Achik Chuchuk from the chef of the Bukhara restaurant
A salad prepared according to this recipe will fully represent the achik chuchuk served in the best Uzbek teahouses.
Ingredients:
- Uzbek ripe tomatoes – 1 pc.
- Onions – 1 pc.
- Basil – 1 small bunch
- Hot capsicum – ½ pc.
Preparation:
The onion is cut into thin semicircles and washed in cold water.
The tomato is also cut into semicircles as thin as possible and combined with the onion.
Pepper and basil are finely chopped.
Place the prepared ingredients on a wooden board and gently mix with your hands and add salt.
Place in a heap in a salad bowl and serve.
Achik chuchuk with butter
This version of the Uzbek salad was proposed as a dish that can be served not only with pilaf, but also as a refreshing appetizer of the first course before the main meal. The dish turns out to be quite spicy and will appeal to those who appreciate the aftertaste of heat in the mouth after a snack.
Ingredients:
- Tomatoes – 2 pcs.
- White table onion – 1 pc.
- Olive oil – ½ tablespoon
- Ground red pepper – ½ teaspoon
- Salt - to taste
- Dill - a couple of sprigs.
Preparation:
The tomatoes are cut in half, the stems are removed and sliced as thin as possible.
The onion is cut into half rings and soaked in cold water for about half an hour, then the water is drained.
Place onions and tomatoes in a salad bowl, add some salt, sprinkle with pepper, season with oil and mix gently.
Place in the cold for 10 minutes to release the juice and serve.
Salad for pilaf and shish kebab
Like pilaf, shish kebab involves a light and refreshing salad with a high fiber content. The cheese in this recipe will complement the dinner with lactic acid bacteria.
Ingredients:
- Tomato – 600 g
- Red pepper - 1 pc.
- Cheese cheese – 200 g
- Onion (red) - 1 pc.
- Garlic - 3 cloves
- Cilantro - 30 g
- Oregano (leaves) – 30 g
- Oil - 2 tbsp. l
- Seasonings
Preparation:
Cut the thoroughly washed vegetables into medium sizes.
Wash the greens and chop finely. Cut the garlic into strips.
Cut the cheese into oblong slices.
We combine everything in a salad bowl, season with oil and seasonings. Mix.
Achik Chuchuk in the Intourist style
This recipe was used to prepare the famous Uzbek salad for foreign tourists who came to Soviet Uzbekistan.
Ingredients:
- Large, fleshy tomatoes – 175 gr.
- Small tomatoes – 175 gr.
- Small yellow hot peppers – 25 gr.
- Onions soaked in cold water – 25 gr.
- Olive oil – 12 gr.
- Salt - to taste.
Preparation:
The onion was cut into the thinnest half rings.
Large tomatoes were cut into thin slices, small ones were cut into 8 slices.
The pepper was cut into thin rings.
Prepared tomatoes were placed in a salad bowl, onions were added, salt was added and gently mixed, adding olive oil.
Pepper rings were placed on top of the salad.
Achik chuchuk in Fergana style
This vegetable salad is prepared according to this recipe in Fergana, where it is also called Shaharob. It is traditionally served with pilaf to help the stomach break down fats.
Ingredients:
- Tomatoes – 600 gr.
- Onion – 300 gr.
- Salt – 1 teaspoon
- Red hot pepper powder – ½ teaspoon.
Preparation:
The onion is cut into very thin half rings and washed under running water to remove excess bitterness.
Tomatoes are cut into thin half rings.
Place tomatoes in a bowl, onion on top, salt and pepper, mix gently.
Salad ready.
Shakarob for pilaf in Fergana style
Fergana is famous for its hearty and savory cuisine. A light Shakarob salad complements dishes that are heavy on the stomach. Fergana pilaf cannot do without it.
Ingredients:
- Red (sweet) onion - 200 g
- Pomegranate - 1 pc.
- Tomato – 400 g
- Basil – 5 g
- Vinegar - 2 tbsp. l
- Sugar - 1 tbsp. l
- Seasonings
Preparation:
Cut red (sweet) onion into thin threads, marinate with vinegar and 1 tbsp sugar.
Chop the tomatoes medium-sized, greens finely. Clean the pomegranate seeds.
Combine the ingredients in a salad bowl, add salt and mix.
Achik chuchuk with sweet pepper
Not all connoisseurs of vegetable salads in Europe like the extremely spicy cuisine and the aftertaste of heat in the mouth. Therefore, Uzbek chefs working in Germany offered visitors a neutral version of the famous Uzbek salad. The layout is for 4 servings.
Ingredients:
- Meaty tomatoes - 0.5 kg.
- Onions – 0.25 kg.
- Yellow bell pepper – 100 gr.
- Basil, leaves – 25 gr.
- Salt - to taste.
- Small red chili pepper – 4 pcs.
Preparation:
The tomatoes are cut in half and sliced, removing the stem.
The onion is cut into thin rings and soaked in cold water.
Peeled bell peppers are cut into shavings as thin as possible.
To prepare the salad, combine tomatoes, prepared onions and bell peppers, add salt and mix gently.
When serving, decorate with basil leaves and add a chili pepper to each serving without cutting it, so that the visitor can independently adjust the spiciness of the dish.
Salad for pilaf Achichuk
The traditional salad for pilaf Achichuk delights with its juiciness and lightness. The main secret of the dish is sharp knives when cooking. We also do not use any oils for dressing; the vegetables will give up a sufficient amount of their own juice. And there are fats in pilaf.
Ingredients:
- Tomato – 600 g
- Onion - 150 g
- Hot pepper - 30 g
- Greens - 30 g
- Wine vinegar - 3 tbsp. l
- Salt, sugar
Preparation:
Using a sharp knife, cut the onion into thin threads, then rinse with water and marinate in wine vinegar with 1 tbsp of sugar.
Cut the tomatoes in half and slice them crosswise as thinly as the onions. It is important to maintain the juiciness of the fruit.
Chop the greens finely, hot peppers into thin threads. Drain the onion marinade and mix all the ingredients in a salad bowl with salt. We don't charge anything.
Achik Chuchuk in Mediterranean style
Achik Chuchuk salad is also popular among holidaymakers on the Spanish Mediterranean coast. Naturally, Uzbek chefs who opened cafes in beach towns added a touch of local flavor to the traditional recipe. This achik chuchuk will appeal to those who like light sourness in vegetable salads.
Ingredients:
- Meaty tomatoes - 1 kg.
- Onions – 0.5 kg.
- Lemon – 1 ½ pcs.
- Salt - to taste.
- Small red chili pepper – 5 pcs.
Preparation:
Tomatoes are cut into slices, onions into thin half rings.
The onion is poured with ice water for half an hour, then the water is drained, and the onion is placed on paper napkins to dry.
Peppers are peeled from seeds, stalks and cut into thin rings.
Combine onions and tomatoes in a salad bowl, sprinkle with juice squeezed from lemon, add some salt and mix carefully, put in the cold for about fifteen minutes and then serve, garnished with hot pepper rings.
Achik chuchuk with cilantro
The salad according to this recipe turns out delicious, with notes of freshness and spicy.
Ingredients:
- Tomatoes – 5 pcs.
- Cilantro – 1 small bunch
- Onion – 1 pc.
Preparation:
Cut the onion into half circles as thin as possible.
Finely chop the tomatoes.
Coriander leaves are finely chopped.
Drain the water from the onion.
Place tomatoes in a salad bowl, put onions and cilantro on top. Stir.
Salad ready.
Uzbek salad Sai for pilaf
A versatile green radish salad that can be prepared all year round. A perfect addition to any dinner.
Ingredients:
- Green radish – 3 pcs.
- Onion - 1 pc.
- Onion greens - a bunch
- Grape vinegar - 2 tbsp. l
- Vegetable oil - 2 tbsp. l
- Sugar - a pinch
- Seasonings
Preparation:
Peel the radish and cut into very thin strips.
Cut the onion into half rings. If it is very sharp, rinse it. Chop the greens.
In a salad bowl, combine the ingredients, add salt, season with oil, grape vinegar and mix. Let's stand.
Achik chuchuk with young lightly salted cucumbers
The salad according to this recipe turns out to be more piquant than the classic achik chuchuk.
Ingredients:
- Tomatoes – 300 gr.
- Sweet onion – 200 gr.
- Young lightly salted cucumbers - 1 pc.
- Salt - to taste
- Hot pepper – 1 pc.
Preparation:
The tomatoes are cut in half, then divided again into slices and cut into very thin slices.
The onion is cut into very thin rings and soaked in cold water to remove the pungency.
The pepper is cleaned of seeds and stalks and finely chopped.
The cucumber is cut into thin quarter circles.
Place a layer of tomatoes on the bottom of the plate (bowl) for serving, sprinkle with chopped pepper, add cucumber, add salt and mix gently.
For 15 min. refrigerate and serve.
Salad for pilaf from Turkey
Pilaf is a favorite dish of Muslim countries. In Turkey, such a hearty dish is served with a special salad. It is incredibly colorful and juicy. The salad is a masterpiece.
Ingredients:
- Tomato (red) – 4 pcs.
- Yellow pepper - 2 pcs
- Hot pepper - 1 pc.
- Cucumber - 1 pc.
- Parsley - 50 g
- Mint – 50 g
- Onion - 1 pc.
- Green onions - 2 pcs.
- Lemon - 1 pc.
- Seasoning mix
Preparation:
Remove seeds from yellow and hot peppers and chop them into two-millimeter cubes.
Green onions with mint and parsley - as fine as pepper. Chop the onion finely.
Cut the tomatoes into quarters, remove the skin and cut into two-millimeter cubes. Peel the cucumber and also chop it.
We put everything in a salad bowl, season with a mixture of seasonings and lemon juice. Mix.
Achik chuchuk with cucumber and sweet pepper
This version of the salad can be served not only with pilaf, but also as a complete tasty vegetable appetizer.
Ingredients:
- Tomatoes – 300 gr.
- Onion – 200 gr.
- Cucumbers – 150 gr.
- Red bell pepper – 100 gr.
- Hot chili pepper – 25 gr.
- Salt - to taste.
Preparation:
Masters of preparing achik chuchuk first place the prepared onion in a bowl, and then use a very sharp knife to slice the tomato very thinly, holding it over the bowl so that the juice released during slicing drips into the salad.
The onion is cut into thin half rings and soaked in water.
The pepper is cut into very thin strips.
Cucumbers are cut into thin quarter circles, tomatoes are cut thinly.
Place onions, cucumbers, tomatoes, peppers in a salad bowl, add salt and mix gently.
Achik Chuchuk is ready.
With sweet bell pepper
Achichuk with sweet pepper appeared for those people who do not like spicy food. Although Uzbekistan is considered the birthplace of the snack, European cuisine also makes its own adjustments to the salad recipe. This recipe serves 4 people and takes no more than 10 minutes to prepare.
Nutritional value: proteins – 2.1 g; fats – 1.1 g; carbohydrates - 5.4 g.
Ingredients:
- Tomatoes – 500 gr;
- Bell pepper – 150 gr;
- Onion – 1 piece;
- Basil leaves;
- Chili pepper - 1 pc.
How does the preparation work?
- Tomatoes must be washed and cut into half rings.
- We clean the bell pepper and cut it into thin sticks, so that they are equal in size to the tomatoes.
- Peel the onion, cut into half rings, and rinse well in water.
- Chop the chili pepper into small pieces.
- For the salad you will need 3-4 basil leaves. We pick them with our hands.
- All ingredients are thoroughly mixed in a large container.
- If desired, you can add a couple of tablespoons of olive oil and moisten the appetizer with it.
Traditional achik chuchuk
The salad is prepared extremely quickly, belongs to budget dishes, and the taste is not inferior to gourmet snacks.
Ingredients:
- Ripe tomatoes – 3 pcs.
- Medium onion – 1 pc.
- Cilantro – 1 small bunch
- Salt and freshly ground black pepper to taste.
Preparation:
Tomatoes are cut thinly.
The onion is cut into thin half rings, soaked in cold water, and then combined with tomatoes.
Before serving, add salt and season with finely chopped cilantro.
Achik chuchuk with green onions
A tasty and at the same time vitamin-rich salad that can be served as a vegetable appetizer or with any meat or fish dish.
Ingredients:
- Tomatoes – 250 gr.
- Onion – 150 gr.
- Green onion – 3 feathers
- Hot red pepper - ½ pc.
- Salt - to taste.
Preparation:
The onion is cut into thin half rings, the tomatoes into slices.
Onions are soaked in cold water.
The hot pepper is finely chopped.
Onion feathers are cut diagonally.
Combine tomatoes, prepared onions, hot peppers and mix carefully.
Sprinkle green onions on top.
Salad ready.
Achik chuchuk with olive oil
This salad is not only very tasty, but will also help enrich the body with vitamins for those who adhere to vegetarian diets or fast.
Ingredients:
- Tomatoes – 400 gr.
- Onions – 150 gr.
- Chili pepper – ½ pc.
- Salt - to taste
- Olive oil – 1 tablespoon.
Preparation:
First, cut the onion into thin half rings, soak it in cold water for about fifteen minutes, then dry it, allowing the water to drain.
Place the onions in a salad bowl.
The tomatoes are thinly sliced, the peppers are finely chopped.
Place the prepared tomatoes and peppers on the onion, add salt and mix, seasoned with a spoon of extra virgin olive oil.
