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.
Servings: 4 servings
Calories: 560kcal
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
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, more 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.
Janelle's Tips: 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, 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