Description
This Cold Glass Noodles Salad is a refreshing, easy-to-make vegan dish perfect for warm days or as a light meal. Featuring delicate potato starch glass noodles combined with fresh julienned vegetables, crunchy peanuts, and a zesty dressing made from lime, sesame oil, soy sauce, and maple syrup, this salad offers a vibrant medley of textures and flavors. It’s ideal for quick lunches, potlucks, or a healthy snack, delivering bright, balanced, and nutty notes with a spicy kick from fresh red chili.
Ingredients
Noodles
- 360 g Potato Starch Noodles (glass noodles), cooked as per packet instructions
Vegetables & Herbs
- 1 medium Carrot, julienned
- 1 large Cucumber, julienned
- 1 large handful Red cabbage, thinly sliced
- 2-3 sprigs Scallion (Spring Onion), chopped
- 1 large handful Bean sprouts
- 1 handful Cilantro (Coriander), chopped
Toppings
- ½ cup Peanuts, roasted and salted, roughly chopped
- 2 tbsp Sesame Seeds (optional)
Dressing
- 1½ medium Limes, freshly juiced
- 2½ tbsp Sesame Oil
- 2½ tbsp Soy sauce (gluten free)
- 1 small Red chili, finely chopped
- 1½ tbsp Maple Syrup
- 1 tbsp fresh Ginger, finely chopped
- 1 tsp Salt (optional, to taste)
Instructions
- Cook the noodles: Prepare the potato starch glass noodles by following the cooking instructions on the packet. Once cooked, drain and rinse under cold water to stop the cooking process and cool down the noodles.
- Cut the noodles: Transfer the cooled noodles into a large salad bowl. Using kitchen scissors, cut the noodles into shorter, manageable pieces to make them easier to eat and mix.
- Add vegetables and herbs: Add the julienned carrot, cucumber, thinly sliced red cabbage, chopped scallions, bean sprouts, and chopped cilantro to the bowl with the noodles. This combination gives the salad its fresh crunch and vibrant color.
- Prepare the dressing: In a separate bowl, whisk together the freshly squeezed lime juice, sesame oil, gluten-free soy sauce, finely chopped red chili, maple syrup, finely chopped ginger, and salt if using. Mix well so all the flavors marry together into a balanced, tangy, sweet, and slightly spicy dressing.
- Toss and serve: Pour the dressing over the noodle and vegetable mixture. Toss everything thoroughly to ensure the ingredients are evenly coated. Finally, sprinkle the roasted, roughly chopped peanuts and sesame seeds on top for added crunch and nuttiness. Serve the salad cold for a refreshing taste.
Notes
- Use gluten-free soy sauce to keep the recipe gluten-free.
- Adjust the amount of red chili based on your heat preference.
- The salad can be kept refrigerated for up to 1 day but is best served fresh.
- Add more lime juice or maple syrup to balance the dressing to your taste.
- Substitute peanuts with cashews or almonds if preferred or for allergy considerations.
- This salad works well as a light lunch or a side dish for Asian-inspired meals.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
