Ingredients
Salad
- 2 (2 oz) packs glass noodles
- 1 medium cucumber, julienned
- 1 medium carrot, julienned
- 1 red bell pepper, thinly sliced
- 1 cup mung bean sprouts
- 1/2 cup red cabbage, thinly sliced
- 2 sprigs scallions, chopped
- 1/3 cup peanuts, chopped
- 1/3 cup cilantro (or parsley), chopped
- Sesame seeds, for garnish
Dressing
- 2 1/2-3 Tbsp tamari (or coconut aminos)
- 2 Tbsp fresh lime juice
- 1 1/2-2 Tbsp maple syrup
- 1 Tbsp fresh ginger, grated
- 2 garlic cloves, minced
- 2 Tbsp toasted sesame oil
- Red pepper flakes to taste or 1 Thai chili, sliced
Instructions
- Soak Glass Noodles: Place the glass noodles in a bowl and pour hot water over them. Cover and let them soak for about 4-5 minutes until they soften and turn translucent. Drain thoroughly and if the noodles are very long, use scissors to cut them into shorter pieces.
- Prepare Vegetables: While noodles soak, julienne the cucumber and carrot, thinly slice the red bell pepper, and shred or thinly slice the red cabbage. Use a mandoline or food processor slicing disk for quicker prep if desired.
- Make the Dressing: In a bowl or lidded jar, whisk or shake together tamari, fresh lime juice, maple syrup, grated ginger, minced garlic, toasted sesame oil, and red pepper flakes or sliced Thai chili until well combined.
- Combine Salad: In a large bowl, gently toss the drained and squeezed noodles with all the prepared vegetables. Pour the dressing over the salad and toss thoroughly to coat everything evenly.
- Serve and Garnish: Portion the salad into bowls, sprinkle with chopped peanuts, cilantro, chopped scallions, and a light dusting of sesame seeds. Enjoy immediately for best freshness.
Notes
- Use gluten-free tamari or coconut aminos to keep the salad gluten-free.
- Adjust red pepper flakes or Thai chili quantity according to desired spice level.
- Glass noodles can be bought in 2 oz packs, usually made from mung bean starch.
- Using toasted sesame oil enhances the nutty flavor of the dressing.
- If ingredients like cilantro are unavailable, parsley can be a good substitute.
- Prepare noodles fresh and serve immediately to maintain texture and avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
- Diet: Gluten Free
