Salads 22.01.2022

Salad with funchosa, bell pepper, cucumbers and carrots

15 min.
4 servings
Salad with funchosa, bell pepper, cucumbers and carrots
la_vanda, stock.adobe.com
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It is better to serve the salad in deep bowls, and use traditional chopsticks instead of a fork. If you are confused by the length of the noodles, you can cut them with kitchen scissors. Do this after the noodles are cooked. Otherwise, everything is very simple.

Ingredients

Step-by-step cooking recipe

Fill the funchosa with boiling water for 5 minutes.

Flip into a colander and rinse under running water.

Grate cucumbers and carrots on a special grater.

Peel the bell pepper and cut into thin strips.

Peel the ginger and grate it on a fine grater.

Mix the funchosa, carrots, cucumbers, ginger and bell pepper.

Add soy sauce, sesame oil, vinegar, salt and mix. The salad should stand in the refrigerator for 30-40 minutes.

Olga Beznosyuk
Recipe added:
Olga Beznosyuk
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