САЛАТ С РИСОВОЙ ЛАПШОЙ, МОРКОВЬЮ И АПЕЛЬСИНОВОЙ ЗАПРАВКОЙ
Категория:Закуски, Основные, Полезное, Рецепты, ЧТО СКУШАТЬ
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Рецепт подготовила Ксения Скребкова
Это блюдо я бы не назвала салатом. Это что-то среднее между салатом и основным блюдом. В английском языке есть термин ’bowl’, что дословно означает чаша. Под блюдо под названием чаша можно отнести совершенно любые ингредиенты, сложенные в одну миску, и не обязательно перемешанные между собой.
Блюдо может быть как холодным, так и тёплым. На мой взгляд, это очень удобно, просто, вкусно и очень разнообразно — сложите любые ингредиенты, полейте заправкой и новое блюдо готово.
Ингредиенты:
- 100-150 г рисовой лапши
- 2 крупные морковки
- 0,5 стакана мелко порезанного базилика или кинзы
- 1 ст. л. семян кунжута
В этом блюде аромат создаёт заправка. Апельсин прекрасно сочетается с морковью, а кумин и кардамон добавляют тёплые и пряные нотки.
Заправка
- 2 ст. л. апельсинового сока
- 3 ст. л. яблочного уксуса
- 2 ст. л. оливкового масла
- 0,25 ч. л. молотого кумина
- 0,25 ч. л. молотого кардамона
- 0,25 ч. л. соли
Приготовление:
Рисовую лапшу приготовьте согласно инструкции на упаковке и ополосните холодной водой, чтоб лапша не слиплась.
Морковь почистите и нарежьте с помощью спиралайзера.
Мелко порежьте зелень.
Для заправки смешайте все ингредиенты.
Соедините лапшу, морковь и зелень, полейте заправкой и посыпьте кунжутными семенами.
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