-
20
minPrep Time -
5
minCook Time -
25
minReady in -
perYield -
200
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:
- Seasons:spring,summer
- Cuisines:
- Courses:lunch,dinner,summer
Recipe Description
Discover the crisp and refreshing taste of our Glass Noodle Spring Salad, a perfect vegan dish that combines the delicate flavors of glass noodles with a vibrant mix of fresh vegetables and a tangy dressing. This salad offers a unique texture and a burst of freshness with every bite, making it ideal for warm spring days. Its ease of preparation and light, healthful ingredients ensure a guilt-free culinary experience. Whether you’re seeking a light lunch or a delightful side dish, this glass noodle salad is poised to deliver both satisfaction and nourishment. It’s an exemplary dish that showcases how simple ingredients can come together to create a meal that’s both visually appealing and deliciously fulfilling.
Ingredients
- 200g glass noodles
- 1 large carrot, julienned
- 1 cucumber, julienned
- 1 bell pepper, thinly sliced
- A handful of fresh cilantro, chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon maple syrup
- 1 clove garlic, minced
- Juice of 1 lime
- Chopped peanuts, for garnish
Steps:
- Soak glass noodles in hot water for 5-10 minutes until soft. Drain and cut into shorter lengths.
- In a large bowl, combine the carrot, cucumber, bell pepper, and cilantro.
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, garlic, and lime juice.
- Pour the dressing over the vegetables and add the softened glass noodles. Toss well to combine.
- Serve garnished with chopped peanuts.
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