This refreshing cold glass noodle salad is a vibrant mix of crunchy vegetables, zesty lime dressing, and roasted peanuts for the perfect balance of texture and flavor.
Naturally vegan and gluten-free, it’s packed with fiber, plant-based protein, and heart-healthy fats while keeping saturated fat low.
Quick to prepare and full of freshness, it makes an excellent everyday meal—whether for lunch, dinner, or make-ahead meal prep.
Glass Noodles Salad
Equipment
- 1 Pot (for cooking noodles)
- 1 large salad bowl
- 1 whisk (for dressing)
- 1 Sharp knife (for chopping vegetables)
- 1 Cutting board
- 1 Kitchen Scissors (optional, for cutting noodles)
Ingredients
Salad
- 360 g glass noodles potato starch or other variety
- 1 medium carrot julienned
- 1 large cucumber julienned
- 1 large handful red cabbage thinly sliced
- 2 –3 sprigs scallions spring onions, chopped
- ½ cup roasted salted peanuts roughly chopped
- 1 large handful bean sprouts
- 1 handful fresh cilantro coriander, chopped
Dressing
- 1½ medium limes freshly juiced
- 2½ tbsp sesame oil
- 2½ tbsp gluten-free soy sauce
- 1 small red chili finely chopped
- 1½ tbsp maple syrup
- 1 tbsp fresh ginger finely chopped
- 2 tbsp sesame seeds optional
- 1 tsp salt optional, to taste
Instructions
- Prepare the Glass Noodles: Start by bringing a pot of water to a boil. Once boiling, add the glass noodles and cook them according to the package instructions. Keep in mind that slightly undercooking the noodles by about one minute ensures they stay firm and springy when chilled. Once cooked, drain the noodles in a colander and immediately rinse them under cold running water to stop the cooking process. This will help prevent the noodles from sticking together. Optionally, use kitchen scissors to cut the noodles into shorter, bite-sized pieces for easier eating and serving.
- Julienne the Vegetables: While the noodles are cooking, prepare your vegetables. Peel and julienne the carrot into thin, uniform strips. Slice the cucumber in the same julienne style, removing seeds if desired for a crisper texture. Thinly slice the red cabbage to add vibrant color and crunch to the salad. Chop the scallions at a 45-degree angle for a visually appealing finish. Finally, roughly chop the cilantro and set it aside for adding freshness at the end. Keeping the vegetables uniform in size ensures even mixing and a balanced bite every time.
- Prepare the Dressing: In a small bowl, combine the freshly squeezed lime juice, sesame oil, gluten-free soy sauce, maple syrup, finely chopped red chili, and freshly chopped ginger. Whisk all the ingredients together until they form a smooth, cohesive dressing. Taste and adjust the seasoning if needed, adding a pinch of salt if desired. For an optional nutty aroma and crunch, stir in the sesame seeds. The dressing should be bright, tangy, slightly sweet, and packed with savory umami notes from the soy sauce and sesame oil.
- Combine Noodles and Vegetables: Transfer the cooled glass noodles into a large salad bowl. Layer in all the prepared vegetables—carrots, cucumber, red cabbage, scallions, and bean sprouts. Gently toss the noodles with the vegetables to evenly distribute the colors and textures. Be careful not to break the noodles; a gentle folding motion works best. This step ensures every bite has a balanced combination of noodles and crunchy vegetables.
- Add Dressing and Toss Thoroughly: Pour the prepared dressing over the noodle-vegetable mixture. Using two large spoons or salad tongs, gently toss the salad until all the ingredients are evenly coated with the flavorful dressing. Make sure the dressing reaches the bottom of the bowl so every noodle strand and vegetable piece absorbs the zesty flavor. Taste the salad and adjust the seasoning if necessary—add more lime juice for acidity, maple syrup for sweetness, or a pinch of salt for enhanced flavors.
- Add Herbs and Nuts for Crunch: Finally, sprinkle in the chopped cilantro and roasted peanuts. Gently fold these into the salad, allowing the peanuts to add a satisfying crunch and the herbs to bring a fresh, aromatic note. If desired, garnish with extra sesame seeds on top for visual appeal and an extra layer of sesame flavor.
- Chill and Serve: For the best flavor, cover the salad and refrigerate it for at least 10–15 minutes before serving. This allows the flavors to meld together while keeping the noodles cold and refreshing. Serve this vibrant, crunchy salad chilled as a light lunch, side dish, or meal-prep option. It pairs beautifully with spring rolls, tofu dishes, or simply on its own as a satisfying, nutrient-packed vegan meal.
Notes
- This salad is naturally vegan and gluten-free, making it suitable for a wide range of dietary preferences.
- The noodles can be slightly undercooked and rinsed with cold water to maintain a firm, springy texture.
- Fresh herbs like cilantro add brightness and aroma; feel free to experiment with mint or Thai basil for extra flavor.
- The roasted peanuts provide a satisfying crunch and a dose of healthy fats. Cashews or almonds can be used as alternatives.
- The salad is very versatile—adding tofu, edamame, or cooked shrimp can boost protein content.
Chef’s Secrets For Maximum Flavor
To elevate this salad, start by slightly undercooking the glass noodles by one minute less than package instructions.
This ensures they remain tender yet firm when chilled.
Always rinse the noodles with cold water immediately after cooking to stop residual heat from softening them further.
When chopping vegetables, aim for uniform sizes so each bite has a balanced texture.
For the dressing, freshly squeezed lime juice and freshly grated ginger make a noticeable difference in brightness and zing.
If using sesame seeds, lightly toast them in a dry pan before adding—they’ll bring a warm, nutty aroma that enhances the overall flavor.
Serving Suggestions For Everyday Meals
This cold glass noodle salad is extremely versatile and can be served in many ways.
It works perfectly as a light, refreshing lunch on its own or as a side dish alongside grilled or baked proteins.
Pair it with tofu, tempeh, or edamame for a protein-packed vegan meal.
For an Asian-inspired dinner spread, serve it alongside spring rolls, dumplings, or miso soup.
You can also pack it for meal prep; the salad holds well for a few hours in the fridge, making it ideal for on-the-go lunches or picnic meals.
Storage Tips For Long Freshness
Store the salad in an airtight container in the refrigerator for up to 2 days.
Keep the dressing separate if preparing in advance; toss it just before serving to prevent the noodles from becoming soggy.
Roasted peanuts should be added at the last minute to maintain crunchiness.
If you need to store prepped vegetables or noodles separately, rinse the noodles and pat them dry with paper towels, and keep the vegetables in a separate container.
This method ensures maximum freshness and texture when ready to serve.
Frequently Asked Questions
1. Can I use different noodles?
Yes! While potato starch glass noodles work best, rice vermicelli or mung bean noodles are excellent alternatives.
Adjust the cooking time according to the noodle type to avoid overcooking.
2. Is this salad suitable for meal prep?
Absolutely. Keep the dressing separate until serving to maintain noodle and vegetable texture.
When packed correctly in airtight containers, the salad stays fresh for up to 2 days.
3. Can I make it spicier?
Yes, add extra red chili or a dash of chili flakes to the dressing. For a milder version, simply reduce the chili amount or remove it entirely.
4. Can I add protein to the salad?
Definitely! Cubed tofu, tempeh, or edamame are excellent plant-based protein options.
For non-vegan variations, cooked shrimp or shredded chicken works well too.
5. How can I make the salad crunchier?
Add roasted nuts like peanuts, cashews, or almonds just before serving.
Fresh vegetables such as carrots, cucumber, and red cabbage naturally add crunch, but avoid over-mixing to preserve texture.
