Radish Salad (Mula ko Salad)
Radish Salad (Mula ko Salad) is a fresh and crunchy side dish commonly served in Nepali meals. It’s made by thinly slicing or grating fresh radish and mixing it with simple ingredients like lemon juice, salt, chili powder, and sometimes chopped fresh coriander or small green chili for extra flavor. The salad is light, tangy, and slightly spicy, making it a refreshing accompaniment to heavier dishes like rice, lentils, and curries.
< 30min
Normal
Mildly Spicy
Ingredients
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Directions
Peel the radishes and cut it lengthwise, like a matchstick, but a little thicker. Place everything in a salad bowl.
Sprinkle little bit salt and little bit turmeric powder over the radishes and let it sit for about half an hour to release the water.
Chop the onions and the coriander leaves.
Dry roast the sesame seeds, poppy seeds and dried red chilies and grind them into a powder.
When the radishes is cooked, press it to extract more water. Empty the water from the bowl.
In the bowl, add the onions, the sesame powder, the coriander leaves, the salt and the lemon juice. Mix everything together.
Heat the mustard oil in a pan and add the fenugreek seeds to the hot oil and once they crackle, add them to the salad and mix quickly.
Let stand for 15 minutes or more for all the flavors to blend.
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