Vegan Glass Noodle Salad
This vegan glass noodle salad is the perfect dish for when you are craving something, but you don´t exactly know what. It is gluten free and ready in 15 minutes!
This noodle salad has become a weekend favourite of mine, when I am in the mood for something flavourful that is easy to make, this salad has become my go-to dish. Because this dish is so simple, it is very versatile and you can make it with so many different ingredients. This version is my favourite.
It is strange, well at least strange to me, to crave cold food in cold weather. Maybe I am simply dehydrated, who knows? But for some reason, when it is really cold and gloomy outside, I really crave something fresh and cold.
I came across this recipe on Pinterest (this phrase with be engraved on my tombstone one day), and I found it totally irresistible. It looked fresh, crisp and delicious. Exactly what I was craving.
This salad is made with a fresh and pungent dressing, it is the perfect addition to this already great dish.
- 50g egg noodles
- 1 cup of red cabbage
- 1 stalk of spring onion
- 2 carrots
- 2 Radishes
For the Dressing:
- 1 heaping spoon of smooth peanut butter
- 3 spoons of thick soy sauce
- Red pepper flakes
- Garlic to taste
- 1 teaspoon of honey
- Fresh chilli
- 3 spoons of vinegar
Cook the egg noodles according to the packet instructions.
Julienne the carrots slice the spring onion and grate the cabbage, and thinly sliced the radishes.
Mix all the vegetables together in a large bowl. Add in the noodles and toss well until everything is nicely incorporated.
For the dressing; add the ingredients into a bowl, whisk well until the dressing is smooth but still thick. Adjust the taste accordingly,, I add a little water to make the dressing a bit thinner but this is optional.
Pour the dressing over the vegetables and noodles and mix well with your hands or salad spoons. Serve cold with some sesame seeds if you like.