Description
Why "Lafon"? From the first letters of some components: Onion, Apple, Cellophane. I love ponosu! I'm sure something similar is already there in nature, but on our site there is no recipe. The composition and dressing myself do not peeping. I thought that the recipe of the jam and end all, but... that's born. She did not expect. The salad I liked, ate less than a day (a small bowl). I have one little problem: I can't cook small portions.
Ingredients
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100 g
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2 can
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200 g
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1 piece
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1 piece
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2 tsp
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1 tsp
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2 Tbsp
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0.5 tsp
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Cooking
I bought the simple seaweed salad to the iron Bank. At first I wanted to buy a more expensive salad, with onions, etc., but after reading the part, put the jar in place. Banks to open (2 PCs). Drain the liquid, but with 1 banks that the liquid does not pour - the Foundation filling will be. After draining the cabbage in a bowl.
Crab meat (or sticks) to chop and also put it a bowl.
In the package 200 g funchoza. It will be enough 100 grams, i.e., 1/2. There is just 4 of Hank, we'll get 2. Fill with almost boiling water for 5-7 minutes. Drain the water, rinse the noodles with cold water. It is longish, so it is best to cut smaller ones in half or into 3 parts. Put in a bowl.
Left liquid, add 1-2 tsp of balsamic vinegar, 1 tsp soy sauce, 2 tbsp of olive oil. Mix well. Onion and Apple peel and cut into thin strips. Apple can take either green with a sour taste, you can sweet and sour taste and then, and it will fit. Stir the shredded onion and Apple with the dressing and put in a bowl with the remaining components.
Mix well. If a little salt and vinegar added. If you want any seasoning at your discretion. I nothing else is added except salt. Salad should be allowed to stand for 10-15 minutes and you can eat. Bon appetit!
I salad very much! My husband and I ate it in less than a day. PS to Make this salad with mayonnaise are not recommended. I tried in a small number of add the mayonnaise, I did not like at all. And so the field for the imagination: something to add, something can be replaced. Looking forward to your feedback.
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