This chive oil glass noodle kale salad is light and refreshing. The chive oil gives the salad strong and robust flavors. If you’re looking for something that is not pungent and spicy, this is a perfect simple and fresh salad for you.
Salad (Vegan | Gluten-Free)
Servings: 2-4 servings
Author: Joyce @Light Orange Bean
2bundlesapproximately 3.5 oz dehydrated mung bean glass noodles
2½cupschopped kale leaves or 4 cups tender baby kale leaves
In a saucepan, bring 3 cups of water to a boil. Add chopped kale leaves and blanch for 30 seconds. Remove the kale leaves from the saucepan (reserve the boiling water in the pan for the next step) and rinse the lightly cooked kale leaves with cold water. This will prevent them from further cooking.
In the same saucepan, add glass noodles. Reduce heat to a medium and boil the noodles for approximately 2 minutes. Turn off heat, and let the glass noodles soak in the hot water for another 2 minutes.
Drain and rinse the glass noodles with cold water. Transfer the kale leaves and noodles into a salad spinner. Spin to remove excess water.
In a small mixing bowl, combine all dressing ingredients and mix well.
In a large mixing bowl, gently toss all salad ingredients together with dressing. Serve immediately.
Chive Oil Glass Noodle Kale Salad https://lightorangebean.com/chive-oil-glass-noodle-kale-salad/