A Refreshing Crunch in Every Bite!
Get ready for a salad that’s anything but boring! This Cellophane Noodle Salad is a vibrant explosion of textures and flavors that will transport your taste buds straight to Southeast Asia. Also known as glass noodles or bean threads, cellophane noodles are the perfect gluten-free base, soaking up the zesty, savory dressing while letting the crisp, fresh vegetables shine. It’s light, satisfying, and incredibly easy to whip up for a quick lunch, a light dinner, or a stunning side dish. The combination of crunchy cabbage, cool cucumber, and a punchy sesame-lime vinaigrette is simply irresistible!
Ingredients
• For the Salad
• 4 ounces / 113g cellophane noodles
• 8 ounces / 225g shredded cabbage (angel hair style preferred)
• 1 cup / 100g bean sprouts
• 1 English cucumber, halved, seeded, and thinly sliced
• 3 scallions, chopped
• 3 tablespoons chopped fresh cilantro
• ½ cup / 75g roasted peanuts, crushed or chopped
• For the Sesame-Lime Dressing
• 3 tablespoons / 45ml rice vinegar
• 2 tablespoons / 30ml freshly squeezed lime juice
• 1 tablespoon / 15ml tamari or soy sauce
• 2 teaspoons light brown sugar
• 1 teaspoon minced garlic
• 3 tablespoons / 45ml toasted sesame oil
• ½ teaspoon chili paste (like Sambal Oelek or Sriracha)
• 2 tablespoons / 30ml water
Instructions
1. Prepare the Noodles: Bring a saucepan of water to a boil. Remove the pan from the heat, add the cellophane noodles, and let them soak until soft and translucent, about 5 minutes. Drain the noodles well in a colander and rinse under cold running water to stop the cooking process. Using kitchen shears, cut the noodle bundle into quarters to make them easier to serve and eat.
2. Combine the Vegetables: In a large salad bowl, combine the shredded cabbage, bean sprouts, sliced cucumber, chopped scallions, and fresh cilantro. Toss gently to mix.
3. Whisk the Dressing: In a small bowl or a jar with a lid, combine the rice vinegar, lime juice, tamari, brown sugar, minced garlic, toasted sesame oil, chili paste, and water. Whisk or shake vigorously until the sugar has dissolved and the dressing is well blended.
4. Toss the Salad: Pour the dressing over the vegetable mixture in the large bowl. Toss thoroughly to ensure everything is evenly coated and glistening.
5. Serve: Arrange the prepared cellophane noodles on a platter or in individual bowls. Top with the dressed vegetable salad and finish with a generous sprinkle of crushed roasted peanuts before serving.
Nutritional Information
• (Approximate values per serving, based on 4 servings)
• Calories: 350 kcal
• Protein: 8g
• Carbohydrates: 35g
• Fat: 20g
• Fiber: 6g
Pro Tips
• for the Perfect Noodle Salad
• For a striking color accent and extra sweetness, add 1 cup of finely grated carrot to the vegetable mix.
• To make this a more substantial meal, add 8 ounces of baked or pan-fried tofu, cut into a small dice.
• Look for finely shredded “angel hair” cabbage if you can find it—it creates a more delicate, slaw-like texture.
• For meal prep, store the noodles, vegetable mix, and dressing in separate airtight containers in the fridge for up to 3 days. Combine just before serving to maintain maximum crunch.
• Don’t be shy with fresh herbs! Add a handful of fresh mint leaves along with the cilantro for another layer of bright, fresh flavor.
FAQ
Q: How can I add more protein to this vegetarian salad
A: To make this a more substantial, high-protein meal, add 8 ounces of baked or pan-fried firm tofu, as suggested in the pro-tips. You could also add a cup of shelled edamame or chickpeas for another excellent plant-based protein boost.
Q: Is this cellophane noodle salad vegan
A: Yes, this recipe is easily made vegan as all the core ingredients are plant-based. To be certain, simply ensure the light brown sugar you use is certified vegan, as some sugars are processed with bone char. Otherwise, the recipe is fully vegan-friendly.
Q: What’s a good nut-free substitute for the peanuts
A: For a delicious, crunchy, and nut-free topping, you can use toasted sesame seeds, roasted sunflower seeds, or crispy fried shallots. Any of these options will provide a wonderful texture and savory flavor contrast without using peanuts.
Q: Can I make this vegetarian noodle salad ahead of time
A: Absolutely. For best results and maximum crunch, store the prepared noodles, the mixed vegetables, and the dressing in separate airtight containers in the refrigerator for up to 3 days. Combine everything and top with peanuts just before you’re ready to serve.
