Asian Glass Noodle Salad

This is my current favorite vegetarian lunch salad! It’s crunchy, creamy and so fresh! Full of vegetables and healthy ingredients, you and your family will love this salad!

This salad is so utterly delicious you will want to eat the whole bowl by yourself! I mean, you could… probably… but it’s also a great meal for two. I like it without any added protein but I’m sure it would be lovely with grilled chicken or tofu added on top too!

As always with salads, it’s fabulous if you have a lot of different textures! You’ve got the creamy dressing, the crunchy peanuts, the wonderful glass noodle texture and all the crunchy vegetables. It’s absolute perfection for me! I truly love this salad and just looking at the photos makes me want to make it again for tonight’s dinner. Or lunch. Or both.

The dressing totally makes this salad. Peanut dressing is so delicious in general and I so love it! This dressing consists of peanut butter, roasted sesame oil, fish sauce and vinegar. It’s so creamy and flavorful and I love it as a dip, dressing or just general sauce (go easy on the vinegar then). And of course you need extra roasted peanuts on top of the salad as well! Who doesn’t absolutely love peanuts?!

Since I had fresh chillies in the fridge (actually home grown on our balcony), I added a few very finely chopped bits of chili to this salad as well. I love a little bit of a spicy kick (hence the name of my blog). It’s not overpowering but brings a bit of heat. But if you’re not a fan of spicy, feel free to just omit the chili!

And when all is put together – the noodles, the vegetables, the peanuts and the dressing – shower your salad with fresh coriander. Add lots! I love the flavor and freshness of coriander so so so much. I kind of want to add it to every meal I eat. Obviously I don’t but I am a really big fan! Do you like coriander?

Will you make this delicious salad soon? Or how about my Wheatberry & Roasted Vegetable Salad?

Print Recipe

Asian Glass Noodle Salad

Author: AndreaEpstein Cooking Method: Blending Cuisine: Asian Courses: Salads Recipe Keys: Dairy Free Soy Free Vegan V vegetarian

Difficulty: Beginner Prep Time 20 mins Total Time 20 mins

Servings: 2

Description

This is my current favorite vegetarian lunch salad! It's crunchy, creamy and so fresh! Full of vegetables and healthy ingredients, you and your family will love this salad!

Ingredients

Servings

Salad

• 1 large carrot (julienned)
• ¹⁄₂ cup shredded white cabbage
• 1 cup lettuce leaves
• ¹⁄₂ tbsp chopped red chilli (without the seeds)
• 100 g glass noodles
• ¹⁄₃ cup roasted peanuts
• 1 bunch of fresh coriander

Dressing

• 3 tbsp peanut butter
• 3 tsp roasted sesame oil
• 2 tbsp fish sauce
• ¹⁄₄ cup water
• ¹⁄₂ tbsp rice vinegar

Instructions

1. Peel the carrot and julienne it. Shred the cabbage. Seed a piece of red chili and chop it. Add carrot, cabbage, red chili pieces and lettuce leaves to a bowl. 

2. Soak the glass noodles in hot water for 5 minutes (or according to your package instructions). Drain well and let cool off. 

3. Add the cooled off glass noodles to the bowl together with the peanuts.

4. For the dressing, blend together peanut butter, sesame oil, fish sauce, water and rice vinegar. Blend well, then pour over the salad. Chop fresh coriander and add it over the salad. Mix all together. Enjoy!

Keywords: salad, vegetarian salad, glass noodle salad, Asian salad, noodle salad, Asian noodle salad, coriander, peanut dressing, vegan, vegan salad, soy free Asian salad,