If it should not be heavy in the stomach, this summer salad is just right
150g glass noodles
100g "the ginger carrots"
1 bell bell pepper
handful of peanuts
Here's how we do it
Cut the bell bell pepper, zucchini and cucumber into fine strips - keyword julienne! Cut the leek into thin slices as well.
In a bowl put the washed lettuce, fresh vegetables and "the ginger carrots".
Glass noodles are cooked in a flash: pour boiling water over them and let the noodles sit in it for 3-4 minutes. Drain the water and toss the noodles in a dash of soy sauce. Add to the bowl and top everything with leeks, peanuts and cilantro.
Fine slices of apricot add extra fresh sweetness.
Serve with a halved lime and enjoy!