Salad with funchose and cucumber

10 servings

30 minutes

Salad with funchose and cucumber is a refined representative of Pan-Asian cuisine, combining lightness and richness of flavors. Funchose, known for its airy texture, gently absorbs the aromatic sauce, creating a harmony of sweet and spicy notes. Crunchy vegetables—fresh cucumber, sweet pepper, and carrot—add freshness and juiciness, while garlic adds spiciness. This salad is perfect as a standalone dish or as a side to meat and fish dishes. Its lightness makes it an ideal choice for summer evenings or a light dinner, while the richness of flavors offers true gastronomic pleasure.

Energy value per serving

• Calories: 66.1
• Proteins: 1.3g
• Fats: 2.1g
• Carbohydrates: 11.1g

Ingredients

• Funchoza: 100 g
• Cucumbers: 1 pc
• Sweet pepper: 1 pc
• Soy sauce: 4 tbsp
• Olive oil: 1 tbsp
• Garlic: 1 clove
• Sugar: 0.3 tsp
• Vinegar: 0.5 tbsp
• Carrot: 0.5 pc
• Ground black pepper: to taste

Cooking steps

1. Soak the funchose in boiling water for 6 minutes.

   Required ingredients:

   • Funchoza: 100 g

2. Rinse in cold water using a sieve.

3. Grate cucumber and carrot on a special grater.

   Required ingredients:

   • Cucumbers: 1 piece
   • Carrot: 0.5 piece

4. Cut the pepper.

   Required ingredients:

   • Sweet pepper: 1 piece

5. In a separate container, mix soy sauce, vinegar, sugar, garlic, olive oil, and ground pepper.

   Required ingredients:

   • Soy sauce: 4 tablespoons
   • Vinegar: 0.5 tablespoon
   • Sugar: 0.3 teaspoon
   • Garlic: 1 clove
   • Olive oil: 1 tablespoon
   • Ground black pepper:  to taste

6. Mix all the ingredients.

   Required ingredients:

   • Funchoza: 100 g
   • Cucumbers: 1 piece
   • Carrot: 0.5 piece
   • Sweet pepper: 1 piece
   • Soy sauce: 4 tablespoons
   • Vinegar: 0.5 tablespoon
   • Sugar: 0.3 teaspoon
   • Garlic: 1 clove
   • Olive oil: 1 tablespoon
   • Ground black pepper:  to taste