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.
1
Soak the funchose in boiling water for 6 minutes.
- Glass (cellophane) noodles: 100 g
2
Rinse in cold water using a sieve.
3
Grate cucumber and carrot on a special grater.
- Cucumbers: 1 piece
- Carrot: 0.5 piece
4
Cut the pepper.
- Sweet pepper (capsicum): 1 piece
5
In a separate container, mix soy sauce, vinegar, sugar, garlic, olive oil, and ground pepper.
- 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.
- Glass (cellophane) noodles: 100 g
- Cucumbers: 1 piece
- Carrot: 0.5 piece
- Sweet pepper (capsicum): 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
