Glass Noodle Salad (Gluten-free)

Eat more raw and eat more vegetables.

Try this quick and easy salad that is so good for you and simple to throw together.

It might just become your new favourite.

All you need is a mix of fresh raw vegetables, combined with glass noodles and tossed in a delicious Asian-style dressing. You can customise it with whatever veggies you have on hand.

Gluten-free, vegan, and packed with flavour - healthy eating made easy.

WHY YOU WILL LOVE IT

• Quick to make

• Naturally gluten-free

• Full of fresh, crisp and crunchy vegetables

• Packed with fibre and nutrients

• Easy to prep ahead for busy days

• Fresh vibrant and full of flavour

EQUIPMENT: 1 large mixing bowl. 1 medium to large serving bowl or platter

RECIPE FOR SALAD

100g mung bean vermicelli (also called bean thread or cellophane noodles)

1/4 yellow capscium ( bell pepper), thinly sliced

1/4 red capsicum (bell pepper), thinly sliced

1 medium carrot, shredded

1 large purple cabbage leaf, finely shredded

5 large snow peas, thinly sliced

1/4 cup corriander (cilantro), finely chopped

2 spring onion (Scallions) finely chopped

1/4 cup mint, finely shredded

1 minced chilli (optional)

1/4 cup edamame

RECIPE FOR DRESSING

2 tablespoon light soy sauce

2 tablespoon fresh lime juice

2 tablespoon sesame oil

2 tablespoon maple syrup

2 medium garlic, minced

pinch of salt or to taste

METHOD

• Soak mung bean noodles in hot water for 5 minutes, then drain well removing all water.

• Prepare vegetables and place in a large bowl.

• Wisk together dressing ingredients.

• Add drained noodles to the vegetables, pour over dressing, and toss well.

• Top with herbs and chilli and give another toss

EXTRA TIPS

• Add tofu for extra protein

• This salad keeps welll in the fridge for up to two days

• Adjust dressing to taste add more lime for zing, more maple syrup for sweetness.

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