Funchoza with carrots and fresh cucumber
4 servings
90 minutes
Funchosa with carrots and fresh cucumber is a light yet flavorful salad that combines the tenderness of glass noodles, the spiciness of pickled carrots, and the freshness of crunchy cucumber. Although this dish is associated with Greek cuisine, it has features inspired by Asian traditions, especially due to the use of vinegar and spices. It works well as a standalone dish or as a side to meat and fish. The ease of preparation makes it an excellent option for quick dinners, while its vibrant colors and fresh taste delight both the eyes and the stomach. Perfect for summer days when you crave something fresh and aromatic.
1
Pour water into a medium pot until halfway full. When the water boils, add the funchoza, 0.5 teaspoons of vinegar, 1 teaspoon of vegetable oil, and 1 teaspoon of salt. Boil for 3 minutes, remove from heat and let the noodles soak for about 30 minutes. Be sure to watch that the noodles do not turn into mush as the soaking time depends on the composition and manufacturer of the noodles.
- Funchoza: 100 g
- Vinegar: 1 teaspoon
- Vegetable oil: 150 ml
- Salt: 1 teaspoon
2
While the noodles are soaking, we prepare the carrot salad. Grate the carrots on a coarse grater or a grater for carrot salad. Add salt, drizzle with vinegar, add seasoning for Korean carrots, and mix well, pressing a little.
- Carrot: 1 piece
- Vinegar: 1 teaspoon
- Korean carrot seasoning: to taste
3
Cut the onion into large half-rings and fry until golden in 150 grams of vegetable oil. Remove the onion, pour the oil over the carrot. Add ground garlic there and mix.
- Onion: 1 piece
- Vegetable oil: 150 ml
- Ground dried garlic: to taste
4
Drain the swollen funchose, let the water drain well, and add it to the carrots. If you don't like long strands, you can cut the funchose before mixing. Let the salad cool and steep for an hour.
- Funchoza: 100 g
5
Before serving, we cut the fresh cucumber into strips and add it to the salad.
- Cucumbers: 1 piece