Glass Noodle Salad Recipe photo by Taste of Home
Glass Noodle Salad
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 10 servings.
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
Ingredients
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6 ounces uncooked bean thread noodles
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3 cups coleslaw mix
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2 cups chopped cucumber
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1 cup bean sprouts
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2/3 cup dry roasted peanuts or cashews, chopped
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1/4 cup fresh mint leaves, chopped
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1/4 cup fresh cilantro leaves, chopped
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3 green onions, chopped
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1 red chile pepper, seeded and finely chopped
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3/4 cup sesame ginger salad dressing
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1/4 cup lime juice
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2 tablespoons minced fresh gingerroot
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Lime wedges
Directions
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1.
Prepare noodles according to package directions; drain. In a large bowl, combine noodles, coleslaw mix, cucumber, bean spouts, nuts, mint, cilantro, green onions and chile pepper.
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2.
In a small bowl, whisk salad dressing, lime juice and gingerroot. 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.
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