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–+ servings
Adriana Rose

Vietnamese Glass Noodle Salad: A Refreshing Delight!

A refreshing Vietnamese salad featuring glass noodles and a variety of colorful vegetables, perfect for a light meal or side dish.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Vietnamese
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 ounces glass noodles bean thread noodles
  • 1 cup shredded carrots
  • 1 cup shredded red cabbage
  • 1 cup cucumber thinly sliced
  • 1 cup bell pepper thinly sliced (any color)
  • 1/2 cup fresh cilantro chopped
  • 1/4 cup green onions sliced
  • 1/4 cup roasted peanuts chopped (optional)
For the dressing:
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon minced garlic
  • 1 teaspoon grated ginger
  • 1/2 teaspoon crushed red pepper flakes optional

Method
 

  1. Begin by cooking the glass noodles according to the package instructions. Typically, this involves soaking them in hot water for about 10-15 minutes until soft. Drain and rinse under cold water to stop the cooking process. Set aside.
  2. In a large mixing bowl, combine the shredded carrots, shredded red cabbage, cucumber, bell pepper, cilantro, and green onions. Toss to mix evenly.
  3. In a separate bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey or maple syrup, minced garlic, grated ginger, and crushed red pepper flakes until well combined.
  4. Add the cooked glass noodles to the vegetable mixture and pour the dressing over the top. Toss everything together gently until the noodles and vegetables are evenly coated in the dressing.
  5. Let the salad sit for about 10-15 minutes to allow the flavors to meld. If desired, top with chopped roasted peanuts before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gSodium: 600mgFiber: 2gSugar: 5g

Notes

  • For added protein, consider adding cooked shrimp, chicken, or tofu.
  • Feel free to customize the vegetables based on your preferences or seasonal availability; snap peas or radishes work well too.

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