Name: Glass Noodle Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10 servings
Cuisine: Asia
Ingredients: 6 ounces uncooked bean thread noodles; 3 cups coleslaw mix; 2 cups chopped cucumber; 1 cup bean sprouts; 2/3 cup dry roasted peanuts or cashews, chopped; 1/4 cup fresh mint leaves, chopped; 1/4 cup fresh cilantro leaves, chopped; 3 green onions, chopped; 1 red chile pepper, seeded and finely chopped; 3/4 cup sesame ginger salad dressing; 1/4 cup lime juice; 2 tablespoons minced fresh gingerroot; Lime wedges

The fresh, bright flavors in this cool, crunchy Thai-style salad really take the edge off of sweltering days here in southern California. Non-vegans can add poached shrimp or shredded chicken for a heartier salad. —Laura Wilhelm, West Hollywood, California

Test Kitchen Approved

Glass Noodle Salad

Contest Winner

0 | 0 Reviews Add your review

Yield: 10 servings

Prep: 20 min

Cook: 10 min

Save Saved Saving email print

Ingredients

6 ounces uncooked bean thread noodles
3 cups coleslaw mix
2 cups chopped cucumber
1 cup bean sprouts
2/3 cup dry roasted peanuts or cashews, chopped
1/4 cup fresh mint leaves, chopped
1/4 cup fresh cilantro leaves, chopped
3 green onions, chopped
1 red chile pepper, seeded and finely chopped
3/4 cup sesame ginger salad dressing
1/4 cup lime juice
2 tablespoons minced fresh gingerroot
Lime wedges

Text Ingredients

Directions

Prepare noodles according to package directions; drain. In a large bowl, combine noodles, coleslaw mix, cucumber, bean sprouts, nuts, mint, cilantro, green onions and chile pepper.

In a small bowl, whisk salad dressing, lime juice and ginger. Pour over salad; toss to coat. Cover and refrigerate until ready to serve. Serve with lime wedges.

Nutrition Facts

1 cup: 202 calories, 10g fat (2g saturated fat), 0 cholesterol, 265mg sodium, 26g carbohydrate (6g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1 vegetable.

Loading Popular in the Community

Loading Reviews