Ingredients:
- 3 potatos, cut into small cubes
- 1 broccoli crown, cut into small pieces
- 1/2 carrot, fined chopped
- 1 clove garlic, minced
- 2 tbsp gluten-free rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- In a large pot, fill potatos with water. Boil for 4-5 minutes until potatoes start to soften (but not soggy). Take potatoes out and let cool on counter. Leave the hot water in the pot.
- Using the same pot, add the broccoli and carrots. Let sit in hot water for 2-3 minutes. Drain water and let the vegetables cool.
- In a large salad bowl, combine potatoes, broccoli, carrots, garlic, rice vinegar, sugar and salt. Mix well and serve when cooled.
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