Today, I’ve got a glass noodle rainbow salad for you! It tastes absolutely amazing and is super easy to make.
With crunchy veggies, glass noodles, and a creamy peanut dressing, this salad isn’t just healthy, but also a great energy boost for the day. It’s perfect for a lunch break at the office or as a quick dinner after a long day at work.
Why is the glass noodle salad healthy?
I’m no nutritionist, but one thing I know: My Asian Glass Noodle Rainbow Salad is packed with fresh veggies like red cabbage, carrots, cucumbers, scallions, and red bell peppers. All these delicious ingredients are full of important nutrients and vitamins that will keep you energized throughout the day.
And the glass noodles provide a satisfying fullness without leaving you feeling heavy afterward. Plus, the creamy peanut dressing gives the salad the ultimate flavor kick while also delivering healthy fats and protein.
How can I take it to the office?
Super easy! I like to prep it the night before and store it in an airtight container in the fridge. But I always keep the peanut dressing separate in a small container to make sure the salad stays nice and crunchy. That way, I have a healthy and delicious meal ready to enjoy at work the next day without any hassle. Oh, and a while back, I got myself a lunch bowl that’s not only dishwasher-safe AND leak-proof but also comes with a little compartment for dressings. If you’re still looking for one, check it out *here
And here’s how I make it:
I finely chop the garlic and mix it with peanut butter, warm water, lime juice, soy sauce, maple syrup, and chili flakes to create a creamy dressing.
Next, I cook the glass noodles according to the package instructions, drain them, and let them cool.
I prep the veggies and toss them into a large bowl.
Then, I add the cooled glass noodles to the bowl.
I pour the dressing over the salad and gently mix everything together.
Finally, I garnish the salad with chopped peanuts and fresh cilantro—just how I like it!
You can enjoy it right away or store it in airtight containers for on-the-go meals.
As you can see, my Asian Glass Noodle Rainbow Salad is super easy to make and perfect for taking with you. If you like, you can add some shrimp or grilled chicken breast for extra protein—but honestly, it’s already amazing as is!
If you’re looking for more office-friendly recipes, check out *this link for inspiration. 😊
Enjoy your meal!
Lots of love,
Sabrina 💛
Healthy rainbow glass noodle salad
Just a heads up: I use grams and Celsius degrees in all my recipes, as I’m based in Germany.
Equipment
Ingredients
- 1 piece garlic clove
- 80 g peanut butter
- 50 ml warm water
- 1 piece lime
- 3 Tbsp soy sauce
- 1 Tbsp honey use maple syrup as a vegan alterative
- 80 g glass noodles
- 1 pinch chili flakes
- 150 g red cabbage raw
- 2 pieces carrots smaller ones
- 1 piece cucumber
- 2 pieces spring onion
- 1 pieces red bell pepper
- 2 sprigs coriander
- 20 g peanuts roughly chopped
Instructions
- Prepare the glass noodles according to the package instructions. Drain and set aside.
- In a sealable jar, mix 80 g of peanut butter with 50 ml of warm water until smooth. Add 3 tbsp soy sauce, 1 tbsp honey (or maple syrup), a pinch of chili flakes, and the juice of 1 lime. Close the jar and shake well until the dressing is fully combined.
- Wash all your veggies!
- Finely slice 150 g of red cabbage and place it in a large bowl.
- Peel 2 carrots and cut them into long ribbons using a vegetable peeler or grate them.
- Halve 1 cucumber, remove the seeds if desired, and slice thinly.
- Core and slice 1 red bell pepper into thin strips
- Cut 2 spring onions into thin rings.
- Roughly chop a handful of fresh coriander and a small handful of peanuts.
- Add all prepared vegetables and the noodles to the bowl.Pour the peanut dressing over everything and toss to combine.
- Top with the chopped peanuts, spring onions, and coriander. Serve immediately and enjoy!
Notes
Nutrition
The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.
Disclaimer
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