Go Back

GLASS NOODLE SALAD

Try this quick and easy salad that is so good for you and simple to throw together. It might just become your new favourite. All you need is a mix of fresh raw vegetables, combined with glass noodles and tossed in a delicious Asian-style dressing. You can customise it with whatever veggies you have on hand.
Gluten-free, vegan, and packed with flavour - healthy eating made easy. 
Print Recipe Pin Recipe
Prep Time 30 minutes
Servings 4 people

Ingredients
  

RECIPE FOR THE SALAD

  • 100g mung bean vermicelli (also called bean thread or cellophane noodles)
  • 1/4 yellow capscium (pepper), thinly sliced
  • 1/4 red capsicum (pepper), thinly sliced
  • 1 medium carrot, shredded
  • 1 large purple cabbage leaf, finely shredded
  • 5 large snow peas, thinly sliced
  • 1/4 cup corriander (cilantro), finely chopped
  • 2 spring onion (Scallions) finely chopped
  • 1/4 cup mint, finely shredded
  • 1 minced chilli (optional)
  • 1/4 cup edamame

RECIPE FOR THE DRESSING

  • 2 tablespoon light soy sauce
  • 2 tablespoon fresh lime juice
  • 2 tablespoon sesame oil
  • 2 tablespoon maple syrup
  • 2 medium garlic, minced
  • pinch of salt or to taste

Instructions
 

METHOD

  • Soak mung bean noodles in hot water for 5 minutes, then drain well removing all water.
    Prepare vegetables and place in a large bowl.
    Wisk together dressing ingredients.
    Add drained noodles to the vegetables, pour over dressing, and toss well.
    Top with herbs and chilli and give another toss