If you, like me, don't like too spicy, try to cook this delicious salad with funchosa. Instead of red pepper, I use cayenne. It gives the dish a certain piquancy, but at the same time pleases with juiciness and mild taste.
Ingredients
- Funchosa - 200 g
- Carrots (average) – 2 pieces
- Pepperoni pepper - 2 pieces
- Sesame - 1 tsp.
- Vegetable oil (odorless) – tbsp.l.
- Fish sauce - 1 tbsp.l.
- Rice vinegar - 2 tbsp.l.
- Ground ginger - to taste
- Water (boiling water) – 2 l
Step-by-step cooking recipe
Pour the funchosa with boiling water for 5 minutes.
Flip into a colander and rinse with cold water.
Grate the carrots on a special grater.
Finely chop cayenne pepper along with the seeds.
Mix the funchosa, sesame seeds, cayenne pepper and carrots.
Separately mix rice vinegar, vegetable oil, ground ginger and fish sauce.
Pour the dressing into the salad, mix and put it in the refrigerator for 1 hour.
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