A refreshingly light glass noodle salad that is packed with fresh vegetables, tossed through slippery potato starch noodles, soy sauce and sesame oil dressing.
This website receives a commission/fee for each purchase bought through the affiliate links on this website.
My love for Asian food runs deep. This is thanks to my brother, who got me onto it many many years ago and is currently living in Asia.
This glass noodle salad is inspired by Vietnamese and Thai cuisine, it’s perfect for lunch or dinner.
I normally like to emulate a meal I have eaten out by making it my version and I've got to tell you, this is yum!
It’s the perfect combination of fresh and light flavouring, whilst still being filling - there’s just no 'heavy feeling' with this vegan salad.
Why You’ll Love This Recipe
- Light and refreshing, try it with a cold glass of lemonana!
- Has a combination of chewy/slippery noodles with crunchy fresh vegetables
- Ridiculously easy
- Can be paired with many other foods or enjoyed on it’s own
- Healthy and caters for vegans and gluten free diets.
Ingredients You’ll Need
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
Potato starch noodles - sometimes referred to as glass noodles or cellophane noodles. These are easily found at your local Asian grocer or online (affiliate link).
These are among the best Asian noodles for salad, you have to try them, especially if you are gluten-free.
Carrots and cucumber - julienne these by using a mandolin or julienne slicer (affiliate link).
Red cabbage - shred this or thinly slice. I love to use red cabbage as it gives extra crunch to this salad. My vegan brown rice and chickpea salad also uses red cabbage.
Peanuts - to save time I like to use roasted and salted peanuts from the store. However, if you have time, you could do this yourself. If using whole peanuts, crush these prior to adding them to the glass noodle salad. Not only do peanuts add some crunch but protein too.
Bean sprouts - ensure you purchase fresh bean sprouts, these should be crunchy and juicy and not slimy. Bean sprouts are nutritious and a good source of protein.
Lime - do not substitute fresh lime juice with store-bought.
Sesame oil (affiliate link) - is a key flavour, choose a good quality sesame oil. Do not skimp on this.
Soy sauce - ensure you select gluten-free if you need this. Please note not all soy sauces are made equally, some are saltier than others. Take this into consideration.
Coriander (cilantro) - use fresh and not dried. Chop up the stem parts into small pieces, coriander stems hold loads of flavour.
How To Make Cold Glass Noodle Salad
Step 1 - Prepare the glass noodles as per packet instructions.
Step 2 - In a mixing jug, whisk together salad dressing ingredients and set aside.
Step 3 - In a salad bowl add glass noodles and chop them up into manageable bite-sized pieces.
Step 4 - Add in all vegetables and herbs. Pour in salad dressing and toss salad until well combined. Serve cold. Wash this down with a healthy sparkling pink rose lemonade.
Herbs - for extra flavouring, try adding in freshly chopped mint leaves.
Bean sprouts can be substituted for snow pea sprouts.
Peanuts - can be substituted with roasted and salted cashews.
Maple syrup - can be substituted with coconut sugar. Adjust quantity to suit.
Tofu - feel free to add your preferred tofu to this salad.
Sesame seeds - sprinkle this on top, a great option for additional sesame flavour.
Fresh ginger & garlic - can be grated into the dressing.
Glass noodles - if you are having trouble finding these, you can use rice vermicelli noodles instead.
Glass noodles - I like to always undercook by one minute of what the instructions advise.
Spring onions (scallions) - cut these at a 45-degree angle for aesthetics
Glass noodles can be referred to as cellophane noodles. They are normally made from starch and water. The starch is derived from either potato, sweet potato, yams or mung beans. They are chewy and slippery when cooked.
You might also like banana blossom salad with pasta.
If you're into tahini, try my versatile miso tahini dressing.
If you love this recipe, you'll also love my flavorsome sticky maple vegan brussel sprouts without oil.
Another noodle recipe to check out is this delicious Chinese noodles recipe by Be Brave and Bloom. The oyster sauce can easily be swapped, creating a delish vegetarian meal packed with veggies.
Otherwise, check out this spicy vegan japchae recipe by The Seaside Calls, which also uses glass noodles.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.
Cold Glass Noodles Salad (Easy & Vegan)
- 360 g Potato Starch Noodles cooked as per packet instructions
- 1 med Carrot julienned
- 1 larg Cucumber julienned
- 1 large handful Red cabbage thinly sliced
- 2-3 sprigs Scallion (Spring Onion) chopped
- ½ cup Peanuts (roasted and salted) roughly chopped
- 1 large handful Bean sprouts
- 1 handful Cilantro (Coriander) chopped
- Cook glass noodles as per packet instructions, then in a large salad bowl, using kitchen scissors, cut noodles into smaller pieces.
- Add in all vegetables and herbs to the noodles.
- Whisk together dressing ingredients and pour over the salad ingredients. Toss everything together. Serve cold.
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
If you enjoyed this recipe, consider supporting my work for the cost of a cup of coffee.