If you are a fan of Asian cuisine, by all means try this salad. It can be served immediately or sent to the refrigerator for a while. I prefer the second option. 20-30 minutes is enough, but after an hour it will only taste better.
Ingredients
- Funchosa - 250 g
- Pork (boiled) – 200 g
- Bell pepper (different colors) – 2 pieces
- Carrots - 1 piece
- Garlic - 2 clove
- Vegetable oil - 1 tbsp.l.
- Lemon juice - 2 art.l.
- Soy sauce - 2 art.l.
- Worcestershire sauce - 2 tsp.
- Ground ginger - to taste
- Ground coriander - to taste
- Sugar - 1 tsp.
- 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.
Pork and peeled bell pepper cut into thin cubes.
Mix the funchosa, pork, bell pepper and carrots.
In a separate bowl, mix lemon juice, vegetable oil, both sauces, spices and sugar.
Pour the dressing into the salad, add the garlic passed through the press and mix.
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