Summer Glass Noodle Salad
30 min
Vegan
3502
For 2 Portions
160 g
glass noodle
160 g
cherry tomato
40 g
black olive
40 g
arugula
10 g
cilantro, fresh
1/2
white onion
1/4
broccoli
1/4 bunch(es)
radish
4 tbsp
soy sauce
2 tbsp
white balsamic vinegar
2 tbsp
olive oil
1 tsp
mustard
1/2 tsp
sugar
1. All set?
2. Cook glass noodles according to package instructions.
3. Wash broccoli, cut into florets, and blanch in saltwater for about 3 - 4 min. Drain and rinse with cold water.