For such a vegetable salad, funchosa is best suited. It remains delicious even when cold and does not stick together at all, even without additional tricks. Although when I'm in the mood, I take thin rice noodles instead.
Ingredients
Step-by-step cooking recipe
Cut the shiitake into thin strips and fry in olive oil.
Grate all the vegetables on a Korean grater.
Prepare the funchosa according to the instructions – steam with boiling water or boil for a couple of minutes.
Add the chopped garlic, mix the salad and sprinkle with sesame seeds.
Decorate the dish with herbs.
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