Even someone who wandered into the kitchen for the first time can cook this salad. There is no need to cook noodles, and vegetables can be cut as you like. The main thing is not to overdo it with salt and spices. I recommend adding them in minimal quantities.
Ingredients
- Funchosa - 200 g
- Cucumbers - 2 pieces
- Bell pepper - 1 piece
- Carrots - 1 piece
- Garlic - 2 clove
- Greenery - a couple of twigs
- Sesame oil - 1 tbsp.l.
- Rice vinegar - 2 tbsp.l.
- Lemon juice - 2 tsp.
- Ground ginger - to taste
- Salt - to taste
- Water (filtered) – 2 l
Step-by-step cooking recipe
Pour the funchosa with boiling water for 5 minutes.
Flip into a colander and rinse under running water.
Chop the greens and peeled bell pepper.
Grate carrots and cucumbers on a special grater.
Mix the funchosa, vegetables and herbs.
In a separate container, mix rice vinegar, lemon juice, sesame oil, ground ginger and salt.
Pour the prepared dressing into the salad, add the garlic passed through the press and mix.
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