This vegan rainbow glass noodle crunch salad with chile-lime vinaigrette is everything a salad should be: crunchy, packed with bright flavors, vibrant, fun to eat, and nourishing! Glass noodles are tossed with daikon, shredded cabbage, bell peppers, scallions, and cilantro, and then tossed in a tangy, spicy vinaigrette.
Every once in a while, there’s a salad that comes along and steals your heart. This rainbow glass noodle crunch salad with chile-lime vinaigrette (say that 10 times fast) is one of them.
Perhaps it’s the appealing rainbow hues or the tangy dressing that coats it. Or maybe it’s the irresistible crunch of fresh peppers, cabbage, and carrots.
Whatever the reason, one thing’s for sure: this salad has got my heart wrapped around its every noodle.
The salad base is a vibrant combination of bean thread noodles (aka glass noodles), bell peppers, carrots, daikon radish, purple cabbage, and cilantro. When combined with the dressing—a bright, tangy, slightly spicy chile-lime vinaigrette—the flavors and textures dance.
It’s one of those salads that elicits an eager fork-to-bowl-to-mouth-repeat motion, the type of movement that only comes about when something is so tasty that you’re constantly pining for the next bite. Not to worry though, because it’s also one of those salads that’s got goodness (i.e., minerals, vitamins, antioxidants) tucked away in every nook and cranny. So pine away and eagerly devour to your heart’s content. Too good to be true? Almost.
To make this crave-worthy salad, you’ll start by making the vinaigrette. It’s made with a combination of tamari, rice vinegar, fresh lime juice, grapeseed oil, chile-garlic sauce, toasted sesame oil, fresh ginger, and a tiny drizzle of maple syrup. Add all the ingredients to a bowl, whisk until combined, and keep chilled while you prepare the salad base.
Other than a quick soak and some chopping, the salad base comes together rather effortlessly. Simply soak the glass noodles in warm water to soften, julienne and chop the veggies, and toss all of that goodness into a roomy salad bowl.
Then, pour that bright, tangy dressing over top and toss to coat.
This salad is everything a salad should be: crunchy, packed with bright flavors, vibrant, fun to eat, and nourishing! It’s best when fresh as the glass noodles will be most tender then, but it will keep for up to two days in the refrigerator.
I have a feeling you’ll fall in love with this summery bowl of goodness! ♥
p.s. here’s a speedy video I threw together on a whim—enjoy!
Rainbow Glass Noodle Crunch Salad with Chile-Lime Vinaigrette
This salad is everything a salad should be: crunchy, packed with bright flavors, vibrant, fun to eat, and nourishing! It's best when fresh as the glass noodles will be most tender then, but it will keeps for up to two days in the refrigerator.
- 3 tablespoons low-sodium tamari or to taste*
- 2 tablespoons rice vinegar
- 2 tablespoons fresh lime juice
- 2 tablespoons grapeseed oil or other mildly flavored oil
- 1 to 2 tablespoons chili-garlic sauce, depending on desired spiciness
- 1 tablespoon toasted sesame oil
- 1–2 teaspoons peeled and minced fresh ginger root, to taste
- 1 teaspoon pure maple syrup
Rainbow Glass Noodle Salad
- 4 ounces uncooked bean thread noodles (a.k.a. cellophane or glass noodles)
- 1 medium daikon radish, peeled and julienned (about 2 cups)
- 1 red bell pepper, cored, seeded, and julienned
- 1 orange bell pepper, cored, seeded, and julienned
- 1 large carrot, peeled and julienned
- 1 cup julienned purple cabbage
- 3 scallions, ends trimmed and cut into matchsticks
- 1 cup loosely packed cilantro leaves, tough stems removed
- 1–2 tablespoons black sesame seeds (optional)
For the Chile-Lime Vinaigrette
- In a small mixing bowl, vigorously whisk together all ingredients until emulsified.
For the Rainbow Glass Noodle Salad
- Add the noodles to a large glass bowl. Then, pour hot (but not boiling) water over the noodles, and let stand for 15 minutes or until softened.
- Meanwhile, add the daikon, bell peppers, carrot, cabbage, scallions, and cilantro to a large serving bowl.
- Once the noodles are tender, drain and rinse with cold water, shaking off any excess water. If needed, snip the noodles with kitchen shears to shorten.
- Add the noodles to the bowl with the vegetables, pour as much of the vinaigrette as desired over top, and toss to coat. Garnish with the sesame seeds and serve.