Salad with Funchoza and Vegetables Recipe
Bright and healthy funchosa salad with raw vegetables. For refueling, I use fish sauce, if desired, it can be replaced with soy sauce.
Servings
4
Cook Time
15minutes
Servings
4
Cook Time
15minutes
Ingredients
Instructions
  1. Pour boiling water over the funchosa, cook for 5 minutes and rinse with cold water. Cut carrots, celery, bell pepper, basil.
  2. for dressing, crush and finely chop a clove of garlic.
  3. add the fish sauce, vinegar and olive oil.
  4. Cut carrots, celery.
  5. bulgarian pepper, basil.
  6. Mix the finished funchosa with vegetables and dressing, mix well.
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