This salad appears to include glass (rice/vermicelli) noodles, cucumber, carrots, purple cabbage, red onion, cilantro, sesame seeds, chopped peanuts, and a sweet-savory sesame dressing.

 Ingredients (Serves 4–6)

For the Salad

• 8 oz (225 g) glass noodles (bean thread or rice vermicelli)
• 1 cup cucumber, thinly sliced
• 1 cup shredded carrots
• 1 cup shredded purple cabbage
• ½ cup thinly sliced red onion
• ¼ cup chopped fresh cilantro
• 2 green onions, sliced
• ¼ cup roasted peanuts, chopped
• 2 tablespoons sesame seeds (white or mixed)

Sesame Dressing

• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons toasted sesame oil
• 1 tablespoon honey (or maple syrup)
• 1 tablespoon fresh lime juice
• 2 teaspoons grated fresh ginger
• 2 cloves garlic, minced
• ½ teaspoon crushed red pepper flakes (optional)

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 Instructions

1. Cook the glass noodles according to the package directions.
2. Drain and rinse with cold water to stop cooking.
3. Cut the noodles into shorter lengths using kitchen scissors.
4. In a large bowl, combine the noodles, cucumber, carrots, cabbage, onion, cilantro, and green onions.
5. Whisk together all dressing ingredients until smooth.
6. Pour the dressing over the salad and toss well.
7. Sprinkle with sesame seeds and chopped peanuts.
8. Chill for 15–20 minutes before serving for the best flavor.

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 Time

• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Chill Time: 15 minutes
• Total Time: 40 minutes

Yield: 4–6 servings

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 Nut Information

Contains Peanuts:  Yes

Allergens

• Peanuts
• Sesame
• Soy (soy sauce)

Nut-Free Option

• Omit the peanuts.
• Replace with roasted sunflower seeds, pumpkin seeds, or extra sesame seeds for crunch.

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 Nutrition (Approx. Per Serving)

• Calories: 280
• Protein: 6 g
• Carbohydrates: 34 g
• Fat: 13 g
• Saturated Fat: 2 g
• Fiber: 4 g
• Sugar: 7 g
• Sodium: 520 mg

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Frequently Asked Questions (Q&A)

Q1. Can I make this salad ahead of time?

Yes. It tastes even better after chilling for a few hours.

Q2. How long will it keep?

Store in an airtight container in the refrigerator for 2–3 days.

Q3. Can I make it gluten-free?

Yes. Use gluten-free tamari instead of regular soy sauce and ensure the noodles are certified gluten-free.

Q4. Can I add protein?

Absolutely! Grilled chicken, shrimp, tofu, or edamame are excellent additions.

Q5. Can I make it vegan?

Yes. Replace the honey with maple syrup or agave nectar.

Q6. Can I use regular pasta instead of glass noodles?

Yes, but the texture will be different. Rice noodles are the closest substitute.

Q7. Is this salad spicy?

No. It is mildly flavored. Add more red pepper flakes or sliced chili for extra heat.

Q8. Why rinse the noodles with cold water?

It stops the cooking process, cools the noodles, and prevents them from sticking together.

Q9. Can I use almond or cashews instead of peanuts?

Yes. Toasted almonds or cashews work well if there is no nut allergy.

Q10. What can I serve with this salad?

It pairs well with grilled chicken, salmon, shrimp, tofu, spring rolls, or Asian-style barbecue.

Q11. Can I meal prep this recipe?

Yes. Keep the dressing separate until ready to serve for the freshest texture.

Q12. Can I add more vegetables?

Definitely! Bell peppers, snap peas, edamame, bean sprouts, or shredded lettuce make great additions.