Kazakhstan

Salad Shalgam  (Radish Salad) 

-4 C. radishes, trimmed and thinly sliced
-2 C. red bell pepper, seeded and coarsely chopped
-2 C. carrots, peeled and cut into thin strips
-1 C. onions, halved and thinly sliced
-2 tsp. minced garlic

 Dressing
-1/4 C. vegetable oil
-1/4 C. wine vinegar
-1 tsp. sugar
-1/4 tsp. cayenne pepper
-1 tsp. salt

Prepare and combine the vegetables in a salad bowl. Whisk together the
dressing ingredients, pour over the salad, and mix well.

Sri Lanka

Kiribath (Milk Rice)

-1 C. short-grain rice
-2 C. water
-1 C. thick coconut milk
-salt to taste

Served with:
Lunu Miris

-1 cup peeled small/pearled red onions, peeled
-3-4 dried red chilies, OR 2-3 tbsp red chili powder (to taste)
-juice of a small lemon
-salt to taste

1) in a pan, OR rice cooker, add rice and water and cook until water
is almost completely absorbed.
2) add the coconut milk, and let cook a few more minutes until liquid
is mostly absorbed and rice is creamy and soft. taste for salt.
3) in a skillet, saute the onions and red chilies with a little salt
for a few seconds. (the purpose is so onions won't be quite so strong)
4) grind into a coarse paste with lemon juice
5) cool the rice well and press it down to level it in a dish. cut
into diamond shapes and serve with Lunu Miris.