Asian salad with boiled chicken breast. Asian salad: a step-by-step recipe with a description and a photo, cooking features Salad with squid, mushrooms and funchose

28.05.2022

Many people love Asian cuisine for the spicy flavors that make dishes unique. In this article, we will consider recipes for making Asian salads that can even be served at the festive table.

With chicken

A variety of spices and sauces give a unique flavor to Asian dishes. For this salad, sesame oil, sesame seeds, and soy sauce are used as a sauce. This Asian salad can be served warm as an independent dish.

Required Ingredients

To prepare this appetizer, you will need products:

1 carrot.
200 g chicken breast.
1 bulb.
1 Bulgarian pepper.
Celery root.
Sesame oil.
Soy sauce.
2 spoons of sesame seeds.
Green cilantro to taste.

Cooking process

To prepare this delicious and hearty Asian salad, you first need to boil the breast. However, you should pay attention to the fact that the product is boiled until half cooked. When the meat has cooled, it should be cut into thin strips, which are subsequently fried in vegetable oil for about 2 minutes. During frying, the breast should be stirred all the time. Onions for cooking Asian salad must be cut into half rings, after which it is also fried until soft for about 3 minutes.

Carrots should be grated, which is intended for cooking Korean salads. It should also be fried in vegetable oil for several minutes. Bulgarian pepper is cut in the same way, as well as celery root. Both ingredients are also fried until golden brown.

Prepared Asian-style salad ingredients are laid out in a bowl, seasoned with sesame oil and soy sauce. Sprinkle the top of the dish with sesame seeds and finely chopped cilantro. A ready-made salad to taste, in Asia it is very popular, you can season it with a mixture of ground peppers. Other seasonings can be added if desired. Warm Asian chicken salad is completely ready.

With Chinese cabbage and beef

In the summer, you always want to cook some simple dish that does not take much time. Therefore, now we will consider the recipe for Asian salad with Chinese cabbage. Quite interesting is the fact that Beijing cabbage is one of the popular ingredients in China, where it is added to soups, salads, and sometimes even this vegetable is deep-fried.

Components

To make this fresh Asian salad, you will need products:

150 g Chinese cabbage.
60 g carrots.
60 g beef.
3 sprigs of green onions.
4 hot chili peppers.
2 cm ginger root.
1 spoon of sugar.
3 spoons of soy sauce.
1 spoon of white wine vinegar.
1 teaspoon sesame oil.

How to cook

In a separate bowl, combine sugar, vinegar, soy sauce, and sesame oil. All ingredients are thoroughly mixed. It is best to use wine vinegar to prepare an Asian salad with beef and Beijing cabbage. If there is no such house, then it can be replaced with an apple one. As for sesame oil, if it is absent, the snack can be prepared without it.

Only cabbage is cut into strips. You can replace this ingredient with iceberg lettuce, but in no case with ordinary cabbage. Boiled beef fillet is cut into thin slices about 2-3 mm thick. You can replace beef with chicken, shrimp or even tuna.

The chili pepper is finely chopped into rings along with the seeds. Cut the carrots into thin strips or grate on a grater intended for Korean salads. Onions should be cut diagonally into pieces about 3 cm. Ginger is rubbed on a coarse grater. Dried in this case can not be used, as it has other flavors and properties. If there is no ginger at home, then it can be replaced with a few cloves of garlic.

All vegetables are interconnected in a cup, poured with prepared dressing. After mixing, it is recommended to serve the dish immediately to the table, as the sauce quickly settles down, and the vegetables soak in it.

Funchoza with vegetables and chicken

By itself, funchose cannot be called satisfying, but if you add chicken and other vegetables to it, you get a rather satisfying and tasty dish. This salad can even be served as a main dish for lunch or dinner. In the recipe, you can use absolutely any ingredients to your taste, below we will look at how to cook an Asian salad with eggplant, green beans, bell peppers and chicken.

What do you need for a salad

To prepare funchose with vegetables and chicken, you will need:

200 g funchose.
500 g chicken fillet.
2 onion heads.
400 g green beans.
1 carrot.
1 eggplant.
1 Bulgarian pepper.
50 ml soy sauce.
50 ml rice vinegar.
Ground black pepper to taste.
Salt to taste.
One clove of garlic.

Cooking guide

Raw chicken fillet should be cut into long and thin slices. They are fried over high heat until golden brown. Then spices are added to the meat to taste, as well as onions, which are cut into half rings. It must be fried with chicken until golden brown.

Funchose must be prepared following the instructions that come with this product. Bulgarian pepper is cut into strips. Carrots are rubbed on a coarse grater. Eggplant must be cut into thin slices, fry separately. String beans are boiled. After that, carrots, bell peppers, beans are fried until tender. Spices are added to taste, as well as chopped garlic.

All prepared ingredients must be mixed together in a large container. The finished mixture is seasoned with rice vinegar, as well as soy sauce. The salad should be infused for 1 hour. The finished dish can be consumed both cold and warm.

Shrimp and Noodle Salad

This salad is an excellent solution for those cases when you do not have time to cook, but at the same time you want to have a very tasty lunch. In addition, the dish can be called dietary, so you should not worry about your figure.

Products

To prepare an Asian salad with noodles and shrimp, you need to take care of the following products at home:

600 g thin noodles.
1 bunch of radishes
1 kg boiled shrimp.
1 bunch of basil
Ground black pepper to taste.
Salt to taste.
150 ml sweet soy sauce
Olive oil.

Cooking procedure

Place the salad noodles in a heatproof bowl. The product is poured with boiling water, salted, peppered, and then left for about 5 minutes. When the noodles are ready, transfer them to a large bowl. Then pre-prepared ingredients are added: shrimp, basil, chopped radish, a small amount of olive oil, everything is thoroughly mixed. The finished salad is distributed on plates, poured with soy sauce on top, and immediately served at the table.

Asian pear salad

Quite often in Asian cuisine, a combination of vegetables and fruits is used. One such example is a salad that is made with green beans, lettuce, pears, and other ingredients. All this is seasoned with sauces and spices. Let's take a closer look at the recipe for this delicious and unusual dish.

salad ingredients

To prepare an Asian salad with a pear, you will need:

400 g frozen green beans.
200 g lettuce leaves.
50 g walnut.
2 pieces of pear.
Half a lemon.
2 spoons of olive oil.
1 teaspoon sesame seeds.
2 tablespoons of walnut oil.
1 pinch of ground black pepper.
0.5 teaspoon of sea salt.
1 pinch coarse salt.

salad preparation

Beans must be thawed, then boiled for 10 minutes in lightly salted water. After that, the water is drained, and the pan, along with the product, is placed in a bowl filled with ice. Due to the change in temperature, the beans will retain their bright green hue. Then olive oil is added to it. Juice is squeezed out of half a lemon. Pears must be cut into thin slices, sprinkle with slightly prepared lemon juice. Thanks to this, the fruit will not darken.

Lightly roast the nuts in the oven or in a dry frying pan, then grind in a mortar, but not very finely. Sesame seeds also need to be dried a little over low heat in a pan. A large pinch of coarse sea salt is ground in a mortar, as well as pepper.

It is necessary to mix the beans, lettuce, pear, add salt and pepper, a small amount of nut butter, mix well again.

In conclusion, the finished salad is laid out on a large dish, sprinkled with sesame seeds and nuts on top.

Friends, today I want to bring to your attention an Asian salad with boiled chicken breast, fresh vegetables and tangerines. Just imagine if you were asked to choose just one dish for dinner, which would have to be prepared every evening for the rest of the spring and the upcoming summer period, what would it be?

Asian salad: a detailed recipe

I would choose chicken salad. And not, but a salad, the recipe of which I want to offer you today is an Asian salad with boiled chicken breast, fresh vegetables and tangerines.

What is the reason for such a choice?

Firstly, boiled breast is a low-calorie protein product recommended for dietary nutrition. Perhaps the chicken breast meat is somewhat dry, as it is devoid of fat, but this drawback is completely absent in the composition of the salad.

Secondly, the chicken salad recipe contains a sufficient amount of vegetables. Vegetables help better digestion of protein. Also vegetables are a source of the most important nutrients on which the state of our health directly depends. Among other things, the vegetables included in the salad, combined with tangerines and salad dressing, give the dish an excellent fresh taste and delicate aroma. So I recommend: a tasty and healthy dish. Try it! You might also like this Asian Chicken Salad.

Well, now let's start preparing our dinner.

asian salad recipe with chicken and tangerines

Purpose. This salad is perfect for a hearty breakfast or dinner.

Ingredients:

Salad:

1-2 cups chopped boiled chicken breast (or, you can still cook dietary chicken from chicken)
1 cup chopped white cabbage
1 bunch chopped romaine lettuce
2 large carrots, cut into thin strips
1 cup tangerines, peeled, cut into wedges
1 medium
2 tbsp. l. chopped green onion
1 st. l. toasted sesame

cup 240 ml

Asian salad dressing

Dressing in Asian salads is a very important component. It's like a conductor in music, inspiring the entire "orchestra" and transferring his energy and charisma to it.

1/4 cup grape seed oil or olive oil
2 tbsp. l. rice vinegar
1 tbsp fresh lime juice
1 st. l. soy sauce
2 tsp mayonnaise
1 tsp brown sugar
1 garlic clove, minced

How to make Asian Chicken Salad

In a separate bowl, whisk together the ingredients for the chicken salad dressing (olive oil, rice vinegar, lime juice, soy sauce, mayonnaise, brown sugar, and garlic). Set aside for a while in the refrigerator (for a more pronounced flavor, it is best to leave the dressing in the refrigerator overnight).

In a large bowl, gently combine all prepared salad ingredients (boiled chicken breast, white cabbage, romaine lettuce, carrots, tangerines, green onions, and sesame seeds). Thoroughly mix all salad ingredients with prepared dressing. For the best appearance, try to keep the tangerine slices intact. Serve chilled Asian salad with boiled chicken breast, vegetables and tangerines.

Bon appetit everyone and be healthy!

Asian cuisine is a clear example of how simple ingredients can create real works of art. Opening your refrigerator, a chef with oriental roots will prepare a dozen salads that will differ in appearance and taste.

What's the secret? The main trick is refueling. Each consists of at least 3 components, optimally - 5. These sauces turn banal vegetables into an orchestra of textures and aromas.

Every housewife loves simple dishes, over which you do not have to stand for hours. An Asian salad is the solution: crispy vegetables, spicy meat, original dressing and a spicy note. And most importantly, it will take a maximum of half an hour to cook.

Recipes for popular Asian-style salads are presented below.

Salad "Light"

It's unusual, but Chinese cabbage is China's No. 1 vegetable. It can be found everywhere - in soups, salads, casseroles, stews, leaves serve as the basis for serving dishes and even deep-fried.

The described salad is an excellent solution for those who are tired of the monotony of the diet and want to diversify their menu without harming the waist. The combination of fresh vegetables and baked chicken fillet is a riot of flavors that will enhance the unusual sauce.

Main Ingredients

Asian salad recipe involves the use of the following products:

Beijing cabbage - 150 grams.
Chicken fillet - 150 grams.
Chili pepper - 4 pods.
Carrots - 100 grams.
Green onion - a few feathers.
Ginger root - 30 grams.
Sesame seed oil - 1 tablespoon.
Vinegar - 10-20 drops.
Sugar sand - 1 tablespoon.

Cooking process

Wash the chicken fillet under running water, rub with spices, brush a little oil on top. Send to the oven, heated to 180 degrees for half an hour or 40 minutes.

While the meat component of the Asian salad is being prepared, prepare the sauce. Pour soy sauce into a bowl, add sugar to it, mix. Pour vinegar in a thin stream. Suitable varieties are white wine or apple. The last ingredient is sesame oil. It is this ingredient that gives the Asian chicken salad a traditional flavor. Such a product is rarely sold on supermarket shelves, so you should look for it in import stores.

Peking cabbage cut into thin slices. Finely chop the chili peppers along with the seeds. Cut the carrots into thin strips or grate on a special grater (as for the “Korean” recipe).

It's time to check the condition of the chicken fillet. A soft golden crust appeared, which means the meat is ready. It should be taken out and left on the table to cool.

Cut the onion stalks diagonally into pieces of 1.5-2 centimeters. Peel the ginger root, finely chop or grate on a coarse grater. You can replace the ginger with a couple of garlic cloves.

Combine all vegetable ingredients in a large salad bowl. Cut the cooled chicken into thin slices 1-1.5 centimeters thick. Add meat to salad along with dressing. To stir thoroughly.

It is better to eat salad immediately. If it sits, the sauce will run down and the vegetables will get soggy and lose their characteristic crunch.

Asian salad with beef and funchose

Funchoza vermicelli is a representative of Korean and Chinese cuisine. The calorie content of "glass noodles" (this name was given to funchose in Russia) is 351 kcal per 100 grams in finished form.

According to the traditional recipe, vermicelli is made from mung bean starch. Today, variations from potato starch, yams and cassava are widely used. In stores, funchose can be purchased in dried form. For this Asian salad, it is recommended to choose a product of the smallest diameter.

Main Ingredients

For a salad with beef and funchose you will need:

Beef - 150 grams.
Funchoza - 100 g.
Bulgarian yellow pepper - 1 piece.
Fresh cucumber - 2 pieces of medium size.
Carrots - 60-70 g.
Garlic - 1 clove.
Soy sauce - 50 ml.
Olive oil - 1 tablespoon.
Wine vinegar - 1 teaspoon.
Salt, spices - to taste.

Cooking recipe: step by step guide

Step 1. Preparation of funchose. If the diameter of glass noodles is less than 0.5 millimeters, it is enough to pour boiling water over it and cover with a lid. After 4-6 minutes it will be ready: you can drain the water and continue cooking. Larger diameter vermicelli should be boiled over a fire. Throw in salted water, turn off after 3-4 minutes. Ready funchose should be moderately soft and slightly crunchy. Undercooked will stick to the teeth, overcooked will turn into soft jelly. Neither the first nor the second option is suitable for a salad.
Step 2. It's time to prepare the vegetables. Wash the cucumber, carrot and sweet pepper, remove the stalks, cut into strips.
Step 3. Wash the beef or veal fillet under running water, cut into several large pieces, put in a saucepan and cover with water. It should completely cover the meat. When the broth boils, reduce the heat to a minimum, cook for 40 minutes. As white foam accumulates, it must be removed with a slotted spoon. You can check the readiness of the meat by piercing it with a knife - if the point enters easily, the beef is ready, it's time to remove it from the heat. Cool, cut into portions.
Step 4. Pour a little oil into the pan, fry the beef for 5-7 minutes. Turn off the fire. Send the cooled meat to the vegetables. Try not to get excess fat from the pan to the vegetables. The last ingredient should be funchose.
Step 5. In a separate container, mix olive oil, soy sauce, chopped garlic, vinegar, coriander, salt and pepper.
Step 6. Fill the Asian salad with the resulting mixture. In order for the vermicelli to be saturated with an abundance of flavors and aromas of the sauce, it must be infused. Send the dish, covered with a lid, for 3-4 hours in the refrigerator. The updated taste will pleasantly surprise you.

Salad with cucumber

Cold Asian cucumber salad with sesame seeds will be a great addition to meat and fish dishes. The bright taste of the dressing will add spice to the dish, and the minimum calorie content will diversify the diet menu.

Salad Ingredients:

Cucumber - 3 pieces.
Green onions - 4-5 feathers.
Sesame seeds - 30 grams.
Salt - a pinch.
Rice vinegar - 3 tablespoons.
Soy sauce - 0.25 cups.
Lime juice - 1 tablespoon.
Sesame seed oil - 50 g.
Liquid honey - 1 teaspoon.
Ginger grated - 1 tablespoon.
Dried minced garlic - an incomplete teaspoon.
Salt, pepper - to taste.

How to make cucumber salad

Wash the cucumbers, remove the stalks, cut into thin slices. Put in a colander, cover with a teaspoon of salt. Leave on weight in a large bowl for 20-30 minutes. After the specified time, rinse the vegetables with cold water and put on a paper towel so that excess liquid is absorbed.

Transfer the cucumbers to a large salad bowl. Mix the components for the sauce: rice vinegar can be replaced with apple cider vinegar, lime juice must be freshly squeezed, rub the ginger root on a fine grater. Add soy sauce, oil, dried minced garlic and a little freshly ground black pepper. Mix thoroughly and pour over the vegetable with the resulting sauce.

Dry the sesame seeds in a dry frying pan, chop the green onion. Add to cucumbers and mix again.

Exotic salad with rice and bamboo shoots

To surprise the most sophisticated guests with an extravagant salad, we recommend that you take note of this recipe. First you need to prepare the following products:

Basmati rice - 150 g
Green pea pods - 150 grams.
Bamboo shoots (canned) - 1 can.
Mini corn cobs - 150 grams.
Bulgarian pepper (red) - 1 piece.
Green onions - 1 small bunch.
Cashew nuts - 50 grams.
Grated ginger root - 2 tablespoons.
Rice vinegar - 80 ml.
Vegetable oil - 50 grams.
Chutney sauce - 1 tablespoon.

Rice is one of the leading ingredients in Asian salad. To bring it to readiness, pour 200 milliliters of water into the pan, add rice and half a teaspoon of salt. Bring to a boil without covering with a lid. Reduce the heat, cover with a lid over low heat for 20 minutes. Remove the lid and evaporate the remaining liquid. Cool down.

Rinse pea pods and baby corn under running water and put in salted boiling water for 1 and 3 minutes, respectively. Remove from boiling water and immediately put on ice. Let the water drain.

Small corn cobs can be used canned, however, due to the high acidity of the marinade, the taste of the salad may differ from the original.

Cut the corn into 3 parts, divide the pods lengthwise.

Remove stem and seeds from sweet peppers. Grind to the state of small cubes.

Chop the green onion, cut the bamboo shoots into thin strips. Dry the nuts in the oven.

In a large bowl, mix rice and prepared vegetables.

Peel the ginger, rub it on a fine grater. Add soy sauce, vegetable oil, vinegar, chutney sauce. The last ingredient can be replaced with apricot jam. To stir thoroughly.

Pour the dressing over the salad and mix gently so as not to break the integrity of the vegetable pieces.

Warm eggplant salad

The delicate texture of eggplant is readily used by Asian chefs in salads. Pairing it with chili paste, cilantro and garlic creates a memorable combination.

Ingredients:

Eggplant - 2 pieces.
Tomatoes - 2 pieces.
Red onion - 1 piece.
Fresh cilantro - a bunch.
Garlic - 3 cloves.
Sesame oil - 2 tablespoons.
Soy sauce - 3 tablespoons.
Chili paste - 1 teaspoon.

Asian eggplant salad recipe

Line a baking sheet with parchment paper, brush generously with oil.

Wash the eggplant, cut into slices, 0.5 cm thick, put on a baking sheet, salt and pepper. Send to the oven, preheated to 200 degrees, for 25 minutes.

Tomatoes cut into small slices, onions - half rings. Mince the garlic.

Take out the eggplant and cut it into large strips hot, pour over soy sauce and chili paste.

Add prepared vegetables to the eggplant, pour over with sesame oil, sprinkle with chopped cilantro.

1. Wash and dry the chicken fillet. Cut into thin strips, roll in flour and add a couple of tablespoons of soy sauce. Then pour in the sesame oil and mix again so that all the pieces are breaded.

2. Pour sunflower oil into a heated pan. Lay out the breaded fillet pieces, evenly spreading over the surface. Fry evenly on all sides, turning constantly, until golden brown. Then place the chicken on paper towels to soak up the excess oil.

3. Wash and clean vegetables. Coarsely chop the cabbage, and the red and green peppers into strips. Finely chop the greens. Cut carrots into long thin strips (the thinner the better). Put all vegetables in a deep plate.

4. Cut the red onion into thin rings. Chop the garlic and ginger. Add nuts, you can simply peel and crush them with your hands, cutting is optional. Coarsely chop the cilantro. All this is mixed with vegetables.

5. To prepare the salad dressing, mix soy sauce, olive oil and maple syrup. Season the salad with dressing and mix well (preferably with your hands so that the vegetables cut into strips do not lose their shape).

Spring is in full swing, and summer is just around the corner, so many of us are seriously thinking about our daily diet, hurrying to the gym, exhausting ourselves with painful workouts and “starvation”, because that’s impossible, and this too, because there is every chance not to fit in in your favorite clothes. But instead of rushing headlong from one extreme to another, just look at a couple of salad recipes that will be a great alternative not only to “harmful” snacks, but also replace a heavy full-fledged meal, saturating the body with useful substances and energy for the whole day.

1. Crispy Asian Ramen Noodle Salad

This original, but quite easy-to-prepare salad will appeal to even those who are not used to such food. Due to the unusual combination of various products and seasonings, this dish can be used both as a full-fledged independent dish and as a snack between main meals.

Ingredients:

Recipe number 1 without meat

Boiled soy beans - 1 tbsp;
Avocado - 1 pc;
Mango - 1 pc;
Almonds - 1/2 tbsp;
Green onions - 1/2 tbsp;
Vegetable oil - 2/3 tbsp;
Honey - 1/3 st;
Rice vinegar - 1/3 tbsp;
Soy sauce - 2 tsp;
Sesame oil - 1/4 tsp

Cooking method:

Preheat the oven to 210 degrees.
Sprinkle the bottom of the mold with crumbled noodles and sliced almonds;
Mix;
Fry until golden brown about 5 minutes;
Remove the baking sheet and mix the fried mixture well again;
Return to the oven for about 3 minutes;
Cut mango and avocado into small cubes;
Add soybeans;
Mix honey, vinegar, soy sauce, oil and finely chopped green onions;
Mix thoroughly and season all previously chopped ingredients with the resulting sauce;
After add noodles and almonds;
Mix as desired.

Recipe number 2 with beef

Ingredients:

Chinese Instant Ramen Noodles - 350 g;
Beef fillet - 300 g;
Chinese cabbage - 150 g;
Water - 1 l;
Lemon juice - 60 ml;
Soy sauce - 40 ml;
Tahini - 40 g;
Sugar - 5 g;
Ginger - 20 g;
Garlic - 5 g;
Vegetable oil - 100 ml;
Sesame oil - 10 ml;
Salt to taste;
Kohlrabi - 100 g;
Onion - 100 g;
Cilantro, coriander - 20 g;
Cashew - 50 g;
Pepper to taste.

Cooking method:

Ginger wash, peel and grate on a fine grater;
Peel the garlic and also grate on a fine grater;
Boil the beef fillet and cut into thin strips;
Peel the onion and cut into small strips;
Wash, peel and cut kohlrabi into small strips similar to onions;
Peking cabbage cut into medium strips (or strips);
Grind dried and salted cashew nuts with a rolling pin (not very finely);
Wash cilantro and dry well on a paper towel;
Lemon juice, soy sauce, Tahini paste, sugar, grated garlic and ginger, beat with a blender;
Gradually pour in sunflower and sesame oil into the mixture, continuing to beat everything until a homogeneous mass;
Steam the noodles and let cool completely;
In a suitable bowl, mix all the ingredients, add the noodles, season with sauce, salt and pour the nuts, mixing gently;
Season with pepper, garnish with cilantro and leftover nuts;
Send for at least an hour in the refrigerator;
Serve chilled, garnish with greens if desired.

2. Summer Hiashi Chuka

Despite the fact that in Japanese cuisine noodles are often used to make soup, some craftsmen have managed to adapt noodles to salads, which are mainly served in spring and summer.

Ingredients:

For sauce:

Soy sauce - 3 tbsp;
Sesame oil - 2 tbsp;
Sesame - 1 tbsp;
Garlic - 1 clove;
Fresh ginger (grated) - 1 tsp;
Rice vinegar - 1 tbsp;
Water - 2 tablespoons;
Sugar - 1 tbsp;
Chile to taste.

For the omelette:

Eggs - 1 pc;
Sugar - 0.5 tsp;
Salt - 1 pinch.

Main Ingredients:

Udon noodles - 80 g;
Fresh cucumber - 1 pc;
Radishes - 3 pcs;
Celery - 1 petiole;
Sweet pepper - 0.5 pcs;
Carrots - 0.5 pcs.

Cooking method:

For the sauce, mix all the necessary ingredients;
Cut vegetables into strips;
Radish cut into circles;
If desired, vegetables can be replaced with those that you like (for example: tomatoes, avocados, cabbage, mushrooms, daikon and others);
Also, for those who want to make the dish more satisfying, you can add ham or seafood;
Break the egg, salt and add sugar;
Mix well;
Pour into a hot pan in a thin layer;
Fry the egg pancake on both sides until light golden brown;
After cooling, roll into a roll and cut into strips;
Prepare udon noodles according to package instructions.
Drain hot water and cool under cold water;
Put the noodles on a plate;
Top with vegetables and sliced egg pancake;
Garnish with cilantro;
Drizzle with sauce before serving.

Note!

Instead of an omelette, you can serve with a boiled egg.

3. Salad with squid, mushrooms and funchose

This salad will definitely appeal to those who want to eat quite tightly, but at the same time feel cheerful and light, without experiencing heaviness in the stomach.

Ingredients:

Squids (peeled) - 300 g;
Mushrooms - 300 g;
Funchoza - 150 g;
Onion - 150 g;
Salt and pepper to taste;
Vegetable oil.

For refueling:

Vegetable oil - 5 tbsp. l;
Vinegar 6% - 1 tbsp. l;
Juice of half a lime (or quarter of a lemon)
Salt and pepper to taste.

Cooking method:

Dip squids in boiling water for 3 minutes;
Remove, cool, cut into strips;
Finely chop the onion;
Fry in vegetable oil;
Mushrooms cut into cubes and add to the onion;
Salt and pepper;
Fry until tender (about 15-20 minutes);
Funchoza pour boiling water and leave for 5 minutes;
For dressing, combine oil, vinegar, lime juice, salt and pepper;
Mix well;
In a bowl, mix funchose, mushrooms and squid;
Drizzle with dressing before serving.

4. Salad with kohlrabi, celery, apple and carrots

This salad is considered one of the lightest (dietary) salads that can be used as an independent dish or served with a main meal. It all depends solely on your preferences, but it's definitely worth a try to cook this dish.

Ingredients:

Kohlrabi (can be replaced with radish) - 500 g;
Apples - 300 g;
Carrots - 200 g;
Celery stalks - 150 g;
Juice of half a lime (or lemon)
Vegetable oil;
Salt to taste.

Cooking method:

Grate kohlrabi on a medium grater;
If there is a lot of juice, then it must be squeezed out;
Grate carrots on a medium grater;
Finely chop the celery;
Peel the apples, remove the core and cut into strips;
Add lime juice;
Mix;
Put kohlrabi, carrots, celery in a bowl;
Fill with vegetable oil;
Salt to taste and stir.

5. Asian salad with peanut dressing

Another simple yet savory and easy-to-prepare Asian salad that should be served with an incredibly tasty peanut dressing (by the way, the sauce can be used with other products, as it has a shelf life of seven days when properly stored in the refrigerator in a tightly closed container).

Ingredients:

Half a head of Beijing cabbage (can be replaced with lettuce leaves);
Juicy carrots - 1 pc;
1 red and yellow sweet pepper;
Small cucumber - 1 pc;
Green onions - 5-7 stalks;
Small bunch of cilantro - 1 pc;
Salt to taste;
Red hot pepper flakes;
Peanuts for serving.

For refueling:

Peanut butter without pieces - 3 tbsp. l;
Garlic - 2 cloves;
Fresh ginger root - 2 cm;
Coriander with roots - 2 bushes;
Wine, rice or white vinegar - 2 tbsp. l;
Fresh lime juice - 2 tbsp. l;
Honey - 2 tbsp. l;
Fish sauce - 1 tsp

Cooking method:

For refueling:

Peel and chop the ginger and garlic;
Wash cilantro thoroughly;
Dry and finely chop;
Place cilantro, ginger and garlic in a blender glass;
Add vinegar, honey, lime juice and fish sauce;
It's good to kill;
Add peanut butter;
And beat again until smooth.

For salad:

Peking cabbage or lettuce leaves thinly sliced;
Peel carrots;
Grate on a coarse grater (if possible, then on a grater for Korean carrots);
Mix carrots and cabbage;
Salt and mash lightly with your hands to make the cabbage softer;
Pepper clean and cut into very thin strips;
Do the same with a fresh cucumber (you can leave the skin on);
Add to vegetables;
Finely and thinly chop the green onion;
Also mix with the rest of the ingredients;
Mix salad with dressing (maybe not all will be needed);
Let it brew for 10-15 minutes;
Roast the peanuts in a dry frying pan without oil;
Put the salad on plates;
Garnish with cilantro, hot pepper flakes and peanuts.

For those who want to eat, but are too lazy to stand at the stove for days on end - which can be cooked for a maximum of half an hour.