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Funchoza with cabbage

Author
Cookinero 4 Apr 2025
5220
Funchoza with cabbage

Funchoza salad with cabbage is a bright and colorful dish due to the color combination of bell pepper, cucumber and cabbage. The dish is perfect for a festive table. This salad is very healthy, as cabbage and bell pepper contain vitamins and microelements. The recipe is suitable for vegetarians and those who fast, as it contains only plant ingredients. This is a light dish, but quite filling.

How to cook Funchoza with cabbage

Step 1

Funchoza with cabbage

Place the funchose in a convenient container and pour boiling water over it for 6-8 minutes. Drain the water and rinse the noodles with water.

Step 2

Funchoza with cabbage

Start preparing the salad. Cut into strips and place in a deep dish. Cut the cucumber into strips and add to the cabbage.

Step 3

Funchoza with cabbage

Clean the pepper from seeds and partitions, cut into strips or small pieces. Add to the other vegetables. Put the funchose in the dish. Dress the salad with oil, salt, pepper, add lemon juice and mix well.

Funchoza with cabbage - FAQ About Ingredients, Baking Time and Storage

Yes, you can use rice vermicelli or glass noodles as a substitute for funchose. Adjust cooking times according to package instructions.
Store the salad in an airtight container for up to 2 days. Note that the noodles may soften over time, so it’s best enjoyed fresh.
Yes, this recipe is vegetarian and vegan-friendly as long as you use plant-based oil (e.g., olive or sesame) and confirm all other ingredients comply.
Absolutely! Grilled chicken, shrimp, tofu, or edamame would pair well with this salad for added protein.
After rinsing, toss the noodles lightly with a bit of oil to prevent clumping before adding them to the salad.
Yes, but keep the dressing separate until serving to maintain texture. Store veggies and noodles together in the fridge for up to 1 day.
Add a pinch of red pepper flakes, a dash of sriracha, or thinly sliced fresh chili peppers to the dressing for heat.
Try shredded carrots, bell peppers, or bean sprouts for extra crunch and color.
Freezing is not recommended, as the noodles and veggies will lose their texture upon thawing.
Simply double or triple the ingredients proportionally. For best results, mix in batches to ensure even distribution of flavors.

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