For sure, you have tried an unusual funchosa salad in the restaurant. If not, start cooking soon! The dish will pleasantly surprise you with its simplicity and taste. It is not necessary to make it too sharp. Add ground ginger to your liking.
Ingredients
- Funchosa - 300 g
- Carrots - 1 piece
- Garlic - 2 cloves
- Sea cabbage - 50 g
- Vegetable oil - 2 art.l.
- Rice vinegar - 1 tbsp.l.
- Fish sauce - 1 tsp.
- Ground ginger - to taste
- Sugar - 1 tsp.
- Salt - to taste
- Water (filtered) – 2 l
Step-by-step cooking recipe
Place the funchosa in a saucepan of a suitable size and pour boiling water for 5 minutes.
Flip the noodles into a colander and rinse with running water.
Cut the carrots into small pieces.
Cut the seaweed and funchosa with kitchen scissors. If you are not confused by their length, you can skip this step.
Mix carrots, funchosa and seaweed.
In a separate container, mix the oil, vinegar, fish sauce, salt and sugar.
Add garlic passed through the press, ground ginger and mix well.
Pour the resulting dressing into the salad. Stir and refrigerate for 20 minutes.
