Description
Juicy fresh vegetable salad with funchoza and brisket, cooked on the grill. Bright and balanced salad that you can apply for a festive table or easy to cook outdoors. As a meat component, as for chicken or Turkey. The meat can fry in the pan. The salad is a light, but at the same time very nutritious.
Ingredients
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Cabbage
150 g
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Carrots
1 piece
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Cucumber
100 g
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Cellophane
100 g
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Garlic
2 tooth
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Loin
130 g
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Soy sauce
3 Tbsp
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Vegetable oil
3 Tbsp
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Lemon juice
1 Tbsp
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Chili
Cooking
As with any salad this recipe counts on your taste. Of this weight products out a big bowl of salad.
Funchoza pour boiling water and leave for 5 minutes, drain the water. Funchoza rinse with cold water.
Cabbage finely chop.
Carrots grate on a grater for Korean salads or cut into thin strips. To put on top of cabbage.
Put the grated cucumber.
And funazu.
For dressing mix the soy sauce, oil, grated garlic, lemon juice and Chile.
Loin cut into thin medallions. Season with salt and pepper, sprinkle with lemon juice. Grill them for 5-7 minutes on each side.
Cut the meat into strips.
Put the meat on the salad and pour dressing. For convenience, you can mix the salad in a deep casserole. Bon appetit.
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