Despite the wide variety of ingredients, the taste of this salad surprises with its harmony. A portion of such a dish can satisfy hunger for a long time. Take advantage of this when next time there is no time to cook the first and second.
Ingredients
- Shrimp (chilled) – 300 g
- Rice noodles - 100 g
- Korean carrots - 200 g
- Peking cabbage - 200 g
- Cucumbers (medium) – 2 pieces
- Garlic - 3 teeth
- Lemon juice - 1 art.l.
- Vegetable oil (odorless) – 30 ml
- Soy sauce - 2 tbsp.l.
- Ground ginger - to taste
- Salt - to taste
Step-by-step cooking recipe
Boil the rice noodles according to the instructions on the package.
Flip the noodles into a colander and rinse with running water.
Wash the shrimp with boiling water, peel off the shells and sprinkle with lemon juice.
Chop the Peking cabbage and cucumbers.
Mix noodles, shrimp, cabbage, cucumbers and Korean carrots.
Add salt, ground ginger and garlic passed through the press.
Season the salad with soy sauce and vegetable oil. Stir and refrigerate for 1 hour.
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