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Our glass noodle salad with peanut dressing impresses with its colourful mix of crunchy vegetables, Asian flavours and an easy and quick preparation.
Tip: With this salad, the vegetable toppings can be adapted as desired - how about edamame or spicy red cabbage, for example?
First, bring water to the boil. Place the glass noodles in a bowl and pour hot water over them until they are completely covered. Leave to stand for approx. 3 minutes. Then drain the water and leave the noodles to drain and set aside.
Peel the carrot and wash the pepper and cucumber. Cut the carrot and cucumber into fine strips. Dice the pepper. Wash the spring onions and cut into fine rings. Wash the coriander, pat dry and pluck the leaves. Coarsely chop the peanuts.
For the dressing, peel and finely grate the ginger. Cut the chilli pepper into fine rings. Halve the lime and squeeze out the juice. Now mix the ginger, chilli, lime and agave syrup, soy sauce and peanut oil in a bowl.
Finally, place the glass noodles, chopped vegetables, coriander and peanuts in a large bowl, pour the dressing over and mix thoroughly.
