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Achik Chuchuk,uzbek salad,uzbek pilaf salad,plov salat,palov salad,Uzbek rice salad,pepper salad,tomato salad,onion salad

Achik Chuchuk - Uzbek Tomato & Pepper Salad

Achik Chuchuk is a simple Uzbek tomato & pepper salad that is really quick and easy to make and is usually served with Uzbek dishes such as Plov, Shashlik or Kazan kabob. Due to the abundance of vegetables grown in Uzbekistan, you will always find fresh salads served alongside hot dishes.
The pepper used in this recipe is usually a long light green pepper that is also known as a Banana Pepper, Yellow wax pepper or Banana chilli pepper. This mild yet tangy pepper adds a kick to pizza or sandwiches and can also sometimes vary in colour. It's not as thick as a bell pepper and the skin is much softer. If you don't have them, it's ok to substitute them with the softer green baby bell peppers or cucumber. If you like chilli, you can even experiment with green chilli pepper.
Servings 4
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 2 Fresh Tomatoes
  • 2 Fresh Green Peppers preferably a banana pepper, that is a long light green pepper
  • 1 Asian Cucumber (if using) or ½ european cucumber
  • 1 Shallot or Onion or you can use 3 spring onion strands if you prefer
  • ½ cup Fresh chopped dill, Parsley or Coriander
  • ⅓ tsp Salt and Pepper (to taste)
  • 1 tsp Soy Sauce and/or Vinegar optional

Instructions

  • Remove the core of the tomatoes, wash and slice.
  • Wash and half the green pepper long ways (diagonally) deseed the halves and slice horizontally. Alternatively, you may dice or slice into rings without halving.
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  • Wash the cucumbers (if using), remove the ends and slice them as well.
  • Peel and slice the onion and wash well in water, salt and vinegar mix.
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  • If you are using spring onion instead of onion, wash and chop small (removing the root end. I used both an onion and a few spring onions as well.
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  • Wash and thinly chop the herbs. I have used dill on this occasion.
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  • Place all the above-prepared ingredients into a suitable mixing bowl, mix well and season to taste.
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  • Serve straight away
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Notes

Note: Unlike most salads that need time to sit or refrigerate for the flavours to come out, this salad is best enjoyed when served fresh and straight away.
Course: Salad
Cuisine: Uzbek
Keyword: banana pepper, green pepper, onion, pepper, Pilaf salad, Plov salad, Tomato salad, Uzbek salad