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Fern salad with soy sauce

Cooking recipes / Snack recipes / Salads / Salads without mayonnaise

1 serving

Not every type of fern is eaten. Edible, for example, eagle fern. In Russian (more precisely, Siberian and Far Eastern), as well as in Korean cuisine, there are different recipes. Many dishes are made from fern. The most common are fern salads. Ferns sprouts, soaking beforehand, are fried and stewed. Fern salads are prepared with meat or spicy salads with vegetables.

fern (young sprouts) 300 g, carrots - 1 pc., onions - 1 pc., red pepper, burning to taste, salt to taste, bay leaf - 1 pc., sesame - 2 tsp, vegetable oil - 3 tbsp. spoons, soy sauce - 4 tbsp. spoons

Rinse the young fern (sprouts before the leaves appear) well with cold water and soak for 24 hours. Rinse the soaked fern again, lower into boiling water and cook for 4-5 minutes (make sure the fern does not digest or it will lose its appearance and quality). After that, drop the shoots into a colander (dry) and cut them into small pieces. Fry the sesame in a dry frying pan until a pleasant aroma appears. Wash the carrots, peel and cut into thin mugs. Cut the bulb onions into half rings. Peel the red pepper from the seeds and cut into thin strips. Preheat the pan with the vegetable oil and fry the onions until golden, then add the carrots and red pepper. After 2-3 minutes, place the fern in the pan, add the sesame and bay leaf. Stir everything and fry for a few more minutes. Season the finished salad with soy sauce and place on a plate. Remove the bay leaf before serving.