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Cabbage and Cucumber Vermicelli Salad

Costo $5, salva $10

Fonte: Recommended by CookPal

  • 20 Min
  • 2 Porzioni
  • $5

INGREDIENTI

  • Main Ingredients

    • 30g vermicelli
    • 3 slices ham
    • 🥒 1/2 cucumber (50g), julienned
    • 🥕 4cm carrot (30g), julienned
    • 🥬 2 cabbage leaves (80g), chopped

  • Dressing

    • 🧂 1 tsp sugar
    • 1 tbsp vinegar
    • 1 tbsp soy sauce
    • 1/2 tbsp sesame oil

PASSI

1

Julienne the cucumber and carrot. Cut the vermicelli in half with kitchen scissors. Chop the cabbage into bite-sized pieces.

2

Cut the ham in half and then into thin strips.

3

Boil water in a pot. Blanch the cabbage for 1 minute, then remove and rinse under cold water. Squeeze out excess water. Boil the vermicelli and carrot together for about 3 minutes.

4

Mix the dressing ingredients in a bowl. Add the boiled ingredients, ham, and cucumber, then toss everything together.

NUTRIENTI

Per 1 porzione

🔥

150

Calorie

  • 5g
    Proteine
  • 20g
    Carboidrati
  • 5g
    Grassi

💡 Suggerimenti

This salad can be stored in the fridge for up to 2 days.For a vegan option, replace ham with tofu or mushrooms.Add sesame seeds for extra flavor and texture.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.