Refreshing Vegetable and Glass Noodle Salad
A light, vibrant cold salad featuring tender glass noodles tossed with crisp cucumber and sweet carrot ribbons. Tossed in a tangy sesame-soy dressing, this refreshing dish comes together in minutes and makes a perfect side or starter for warm days.
Story
This colorful salad is as pleasing to the eye as it is to the palate. The translucent glass noodles provide a delightful chewy texture that pairs beautifully with the crisp, fresh vegetables. Serve it chilled for the best experience.
Ingredients
glass noodles (cellophane noodles)
100g
English cucumber
1 large
carrots
2 medium
soy sauce
2 tablespoons
rice vinegar
1 tablespoon
sesame oil
1 teaspoon
fresh cilantro
2 tablespoons, chopped
garlic
1 clove, minced
vegetable oil
1 tablespoon for cooking
sesame seeds
1 teaspoon, for garnish
Instructions
1
Prepare the glass noodles
Bring a pot of water to a boil. Add the glass noodles and cook according to package directions, usually 3-5 minutes. Drain thoroughly and rinse under cold water to stop the cooking. Set aside to cool completely.
2
Prep the vegetables
Wash and peel the carrots. Using a vegetable peeler or julienne tool, create long, thin strips from the carrots. Cut the cucumber in half lengthwise, then slice into thin half-moons or use a peeler for cucumber ribbons.
3
Quick-cook the carrots
Heat vegetable oil in a small pan over medium-high heat. Add the carrot ribbons and stir-fry for about 1 minute until slightly softened but still retaining their bright color and crunch. Remove from heat and let cool completely.
4
Make the dressing
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and minced garlic until well combined. This savory, tangy dressing ties all the flavors together.
5
Combine and serve
In a large bowl, toss the cooled glass noodles with the prepared vegetables. Pour the dressing over top and toss gently to coat everything evenly. Sprinkle with fresh cilantro and sesame seeds. Serve immediately or refrigerate for 30 minutes to let flavors meld. Best served chilled.
