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Glass noodle salad with peanut sauce

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Now that spring is finally here, I'm in the mood for delicious salad recipes again. Asian salads should never be neglected in my kitchen. This glass noodle salad is one of my favorites because it's super quick and contains my favorite peanut sauce. Have fun trying them out!
Print Recipe

Equipment

  • 1 large bowl
  • 1 Grater optional

Ingredients

These Ingredients make:

3 Portions
  • 1 Carrot
  • 150 g Red cabbage fresh
  • 1/2 Cucumber
  • 1/2 red onion
  • 1 Mango
  • 250 g Glass noodles

Peanut sauce

Toppings:

  • Chili licks
  • Coriander, mint fresh
  • Peanuts chopped

Instructions
 

Prepare vegetables

  1. Peel the carrot and cut or grate into fine strips.
  2. Cut the red cabbage into thin strips.
  3. Halve the cucumber and grate into thin strips.
  4. Peel the red onion and cut into fine rings.
  5. Peel the mango and cut or grate the flesh into small cubes.

Cooking glass noodles

  1. Cook the glass noodles according to the packet instructions, drain and leave to drain.

Prepare the peanut sauce

  1. Peel and finely chop or grate the ginger.
  2. Peel the garlic cloves and finely chop or grate them too.
  3. Mix the peanut butter, sesame oil, maple syrup and soy sauce in a bowl. Only dilute with water once everything is mixed.
  4. Add the chopped ginger and garlic and stir well.

Prepare the salad:

  1. Place the prepared vegetables and mango in a large bowl.
  2. Add the cooked and drained glass noodles.
  3. Pour the peanut sauce over the ingredients and mix everything well until the salad is evenly coated with the sauce.
  4. Garnish with chili flakes, chopped coriander, mint and peanuts as desired. Serve the glass noodle salad and enjoy!

Nutrition

Nutrition Facts
Glass noodle salad with peanut sauce
Amount per Serving
Calories
842
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
12
g
75
%
Sodium
 
1229
mg
53
%
Potassium
 
758
mg
22
%
Carbohydrates
 
145
g
48
%
Fiber
 
7
g
29
%
Sugar
 
63
g
70
%
Protein
 
15
g
30
%
Vitamin A
 
4738
IU
95
%
Vitamin C
 
58
mg
70
%
Calcium
 
142
mg
14
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

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