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–+ servings
a plate of cold glass noodle salad with chopsticks
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4.99 from 69 votes

Cold Glass Noodles Salad (Easy and Vegan)

A super delicious cold glass noodles salad using fresh ingredients and crunchy roasted peanuts. This is an easy vegan salad recipe that is gluten free too.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: lunch, Salad
Cuisine: Southeast Asian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 560kcal
Author: Janelle Hama

Ingredients

  • 360 grams Potato Starch Noodles (any type of glass noodles)
  • 1 medium Carrot julienned
  • 1 large 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

Glass Noodle Salad Dressing

  • 1½ medium Lime freshly juiced
  • 2½ tablespoon Sesame Oil
  • 2½ tablespoon Soy sauce gluten free
  • 1 small Red chilli finely chopped
  • 1½ tablespoon Maple Syrup
  • 1 tablespoon Ginger fresh, finely chopped
  • 2 tablespoon Sesame Seeds (optional)
  • 1 teaspoon Salt (optional) to taste
Metric - US Customary

Instructions

  • Cook the glass noodles according to package instructions, then rinse under cold water and drain well. Transfer to a large salad bowl and use kitchen scissors to snip the noodles into shorter manageable pieces.
    360 grams Potato Starch Noodles
  • Add the carrot, cucumber, red cabbage, scallion, peanuts, bean sprouts and cilantro to the bowl with the noodles.
    1 medium Carrot, 1 large Cucumber, 1 large handful Red cabbage, 2-3 sprigs Scallion, ½ cup Peanuts, 1 large handful Bean sprouts, 1 handful Cilantro
  • Whisk together the dressing ingredients until combined then pour over the salad. Toss well to coat and serve cold.
    1½ medium Lime, 2½ tbsp Sesame Oil, 2½ tbsp Soy sauce, 1 small Red chilli, 1½ tbsp Maple Syrup, 1 tbsp Ginger, 2 tbsp Sesame Seeds, 1 tsp Salt

Video

Notes

Substitutions: rice vermicelli for glass noodles, snow pea sprouts for bean sprouts, roasted cashews for peanuts, coconut sugar for maple syrup.
 
Toss noodles in a few drops of sesame oil right after draining so they don't clump. Cut scallions at a 45-degree angle for the cleanest presentation.
 
Make ahead: prep vegetables and noodles a few hours early and kept separate. Don't dress until ready to serve.
 

Nutrition

Serving: 0.25recipe | Calories: 560kcal | Carbohydrates: 90g | Protein: 7g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Sodium: 1229mg | Potassium: 371mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2731IU | Vitamin C: 5mg | Calcium: 108mg | Iron: 2mg