Vegan Glass Noodle Salad
This salad is a refreshing medley of textures and flavors that always brings a smile to my face. The glass noodles soak up the tangy dressing beautifully, making each bite a delightful experience.
I remember the first time I tried a glass noodle salad at a little vegan café; it was such a light and vibrant dish that I couldn’t help but recreate it at home.
This recipe has become a go-to for potlucks and cozy dinners alike.
The best part?
It comes together so quickly, and you can customize it with whatever veggies you have on hand!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Glass noodles are a fantastic base for this salad because they soak up flavors so nicely. Feel free to switch up the veggies based on the season or what you have in your fridge. I love adding some spinach or arugula for an extra boost of greens!
Tips & Notes
- •I like to keep a batch of the dressing in the fridge so I'm always ready to whip up a quick salad.
- •For extra protein, feel free to toss in some chickpeas or edamame!
Recipe Variations
- •Sometimes I’ll add avocado slices for creaminess, or even some marinated tofu for extra protein.
- •If I'm feeling adventurous, I'll throw in a splash of sriracha for a little heat!
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 2 days. Just know that the noodles might soak up the dressing, so you may want to add a splash of lime juice or soy sauce before serving again.
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely! Just keep the dressing separate until you're ready to serve to keep everything fresh.
What if I don't like cilantro?
No worries! You can skip it or substitute it with fresh mint or basil for a different flavor.
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This salad is a refreshing medley of textures and flavors that always brings a smile to my face. The glass noodles soak up the tangy dressing beautifully, making each bite a delightful experience.
Ingredients
Instructions
- 1
Start by cooking the glass noodles according to package instructions. Usually, this means soaking them in hot water for about 5 minutes until they soften. Drain them and rinse under cold water to stop the cooking process.
- 2
While the noodles are soaking, prepare your veggies. Julienne or spiralize the cucumber and carrot, slice the red bell pepper, and chop the green onion and cilantro.
- 3
In a small bowl, whisk together the sesame oil, soy sauce (or tamari), lime juice, and maple syrup to make the dressing.
- 4
In a large bowl, combine the cooked noodles and all the chopped vegetables. Pour the dressing over the top and toss gently until everything is well coated.
- 5
Serve the salad in bowls, garnishing with sesame seeds and crushed peanuts if you like. Enjoy it immediately, or let it chill in the fridge for a bit to let the flavors meld!
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