When I have no appetite at all, I usually cook this salad. It turns out to be light, nutritious and very fragrant. I prefer not to add hot sauces and spices. A little ground ginger is enough, because without it it is difficult to call an Asian salad.
Ingredients
- Funchosa - 200 g
- Cherry tomatoes - 100 g
- Cucumbers - 2 pieces
- Bell pepper - 1 piece
- Greenery (any) – a couple of twigs
- Sesame oil - 1 tbsp.l.
- Rice vinegar - 2 tbsp.l.
- Ground ginger - 0,5 tsp.
- Salt - to taste
- Water (filtered) – 2 l
Step-by-step cooking recipe
Put the funchosa in a saucepan and pour boiling water for 5 minutes.
Flip the noodles into a colander and rinse under running water.
Chop cucumbers, tomatoes, herbs and peeled bell pepper.
Mix the funchosa, vegetables and herbs.
In a separate container, mix rice vinegar, sesame oil, ground ginger and salt. Mix well so that all the crystals dissolve.
Pour the dressing into the salad and mix. Infuse the dish in the refrigerator for 30-40 minutes.
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