Salad with funchose and seaweed is a very tasty salad that is easy to prepare, but has an unusual composition of ingredients that blend perfectly with each other. The salad can be served warm if desired. Salad moderately satisfying. In the summer, a salad with funchose and seaweed can be served as a second course, which will not require you to make strong physical efforts. Dressing the salad can be different each time.
Prepare the necessary ingredients for the salad. Wash and clean vegetables.
Pour funchose with warm water and leave for 20-25 minutes. Cook according to the instructions on the package.
Peel the onion and cut into half rings.
We cut the carrots into thin strips, or you can grate them on a coarse grater so that the cut looks like a Korean carrot.
Peel a few cloves of garlic and cut into small cubes, prepare the right amount of sesame seeds.
Saute onions and carrots in vegetable oil until soft.
Then add sesame seeds with garlic and fry for another 1-2 minutes.
We combine all the ingredients in a salad bowl: cooked funchose, seaweed, fried onions and carrots. Add lemon juice and olive oil.
Mix, salad with funchose and seaweed is ready.
The salad can be served separately with fish or soy sauce. Bon Appetit.
Those who do not like sea kale lose a lot, which is why many recipes for its preparation have been invented in order to find the very flavor of this product that you will like. Today we will cook salad "Funchoza with seaweed", and this tasty and unusual dish will please even the pickiest gourmets. To prepare this salad appetizer, we need a few available ingredients and very little time. Well, let's get started!
Ingredients for cooking salad "Funchoza with seaweed":
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Salad "Funchoza with seaweed":
Step 1: Prepare the ingredients. 
Let's start with the simplest action - peel the onion head from the husk and rinse thoroughly with running water. Then cut the onion in half and finely chop with a sharp knife on a cutting board.
Korean-style carrots and pickled sea kale are quite ready-to-eat dishes, so they only need this preparation - strain from the brine liquid. This can easily be done by putting the product in a gauze bag and squeezing it out properly.
It remains only to prepare rice noodles - funchose, but we'll talk about it in more detail.
Step 2: Boil the funchose. .
To get started, read the instructions for cooking funchose on the package, since there are several types of rice noodles, and the cooking process may vary slightly for each. But in general, everything happens like this - we put the required amount of rice noodles in a clean and dry pan. 
Separately boil in a kettle 1-1.5 liters water, and then pour the resulting funchose with boiling water so that the noodles are completely covered with water. It is better to pour a little more boiling water so that there is a supply of water in 2-3 centimeters.
We cover the pot with funchose with a lid and put it on the stove, where we will cook 5 minutes. Stir funchose it is forbidden because these noodles are very fragile. Add salt and spices to the water to taste and desire.
We throw the finished funchose into a colander and drain the excess water. Rice noodles are ready, but before adding to the salad, they need to be cooled.
Step 3: Cooking salad "Funchoza with seaweed". 
In a deep salad bowl, mix all the ingredients - finely chopped onion, boiled and chilled funchose, Korean-style strained carrots and pickled seaweed. Add salt and spices to taste, season the salad with oil and mix well. The dish is almost ready, it remains to cool it in the refrigerator before serving. This will take approximately 40 minutes.
Step 4: Serve the finished salad "Funchoza with seaweed". 
When the salad has cooled enough, take it out of the refrigerator and serve it on the table. You can serve the salad with a fork, or with chopsticks - this way the tasting process will be even more interesting! This delicious and healthy salad is sure to please you and your guests. You should write it in your cookbook, because you will cook it quite often!
Bon Appetit!
Recipe tips:
- - You can not cook funchose, but pour boiling water over it and hold it in this state for 10 minutes.
- - Funchoza easily absorbs all odors, so the water for cooking must be taken clean, preferably bottled, not from the tap.
- After cooking, rice noodles can be rinsed so that they do not stick together.
- - Instead of vegetable oil and salt, you can season the salad with soy sauce.
- - Funchoza - great for people on a diet, because it is low in calories, but satisfying.
- - Salad "Funchoza with seaweed" can be prepared during fasting.
Separately boil in a kettle 1-1.5 liters water, and then pour the resulting funchose with boiling water so that the noodles are completely covered with water. It is better to pour a little more boiling water so that there is a supply of water in 2-3 centimeters. We cover the pot with funchose with a lid and put it on the stove, where we will cook 5 minutes. Stir funchose it is forbidden because these noodles are very fragile. Add salt and spices to the water to taste and desire. We throw the finished funchose into a colander and drain the excess water. Rice noodles are ready, but before adding to the salad, they need to be cooled. 
In a deep salad bowl, mix all the ingredients - finely chopped onion, boiled and chilled funchose, Korean-style strained carrots and pickled seaweed. Add salt and spices to taste, season the salad with oil and mix well. The dish is almost ready, it remains to cool it in the refrigerator before serving. This will take approximately 40 minutes.
When the salad has cooled enough, take it out of the refrigerator and serve it on the table. You can serve the salad with a fork, or with chopsticks - so the tasting process will be even more interesting! This delicious and healthy salad is sure to please you and your guests. You should write it in your cookbook, because you will cook it quite often! Bon Appetit! You can not cook funchose, but pour boiling water over it and hold it in this state for 10 minutes.
Funchoza easily absorbs all odors, so the water for cooking must be taken clean, preferably bottled, not from the tap.
Rice noodles can be rinsed after cooking to keep them from sticking together.
Instead of vegetable oil and salt, you can season the salad with soy sauce.
Funchoza - great for people on a diet, because it is low in calories, but satisfying.
Salad "Funchoza with seaweed" can be prepared during fasting.
My husband loves seaweed very much, I cook it just for him. On the Internet, I found an interesting recipe and decided to cook it. I cooked with ready-made seaweed, or rather seaweed salad.
These are the ingredients we need.
Crush the garlic clove with a knife and then mince it.
I decided not to cook funchose, but simply poured boiling water over it and left it for 15 minutes. It is better to immediately salt it a little, then the salad will be tastier. Just drain the water.
For the salad, I took a red onion, but you can replace it with green onions, then you don’t need to do anything with it. Peel the onion and cut into rings. In a small container, dilute 70% vinegar with water to taste, so that it is not very sour, but in general, everyone chooses the amount of vinegar for himself. Let the onion marinate for 10 minutes.
In a frying pan, heat the olive oil + camelina and fry the garlic until translucent.
Attention: if your cabbage is dry, you need to pour boiling water over it and let it stand for a while, drain the water, but you need to save it. Then add seaweed to the garlic and fry a little, add water and fry for a couple of minutes. Add salt and pepper to taste.
Add marinated onions, seaweed and pour over with oil and garlic to the funchose. Add salt and pepper to taste.
Mix everything with your hands or two forks.
We lay out the salad on plates and you can sprinkle with lemon juice.
Bon Appetit.
Cooking time: PT00H30M 30 min.
