This chive oil glass noodle kale salad is light and refreshing. The chive oil gives the salad strong and robust flavors. If you’re looking for something that is not pungent and spicy, this is a perfect simple and fresh salad for you.
Although I have lived in the US for more than a decade, glass noodle salad is still my all-time favorite. I love how the glass noodles soak up all the robust flavors from the dressing. They are also very versatile and can be paired with a variety of vegetables. Yumm!
Glass noodles, a.k.a. cellophane noodles are a popular ingredient used in Asian salad recipes. Most of them are made from mung bean starch and are naturally gluten-free. They offer a similar calorie count as egg noodles or rice noodles. When shopping for these noodles, ask for a well known brand to avoid contamination or the use of inferior ingredients.
Thanks to the transportation network and increasing imports from Mexico and South and Central America, northerners like us can enjoy fresh vegetables during the winter months now more than ever. With no restrictions to seasonality, there is nothing to stand in your way of creating this glass noodle salad.
Carrot, Cucumber and Glass Noodle Salad (with tips of how to cook glass noodles)
Want to know how to make chive oil?
Please head over to my post on Chive Oil Zucchini Noodles with Roasted Tofu. You can make the chive oil ahead of time, and it can be kept in the refrigerator for quite a while.
Using some young and tender baby kale leaves for this salad would be your best choice. Larger and mature kale tend to be tough when eaten raw. If you can’t find any baby kale leaves, you can blanch the larger ones in boiling water for 30 seconds. It will make the kale leaves softer.
Besides kale and glass noodles, I also added some enoki mushroom, seedless cucumber, fresh cilantro, and garlic to add some crunchy texture and herbal flavors. You definitely can’t go wrong with those choices.
- 3 cups water
- 2 bundles (approximately 3.5 oz) dehydrated mung bean glass noodles
- 2½ cups chopped kale leaves or 4 cups tender baby kale leaves
- 2 packages enoki mushroom, ends removed
- 1 seedless cucumber, cut into 3-inch long strips
- ½ cup chopped fresh cilantro leaves
- In a saucepan, bring 3 cups of water to a boil. Add chopped kale leaves and blanch for 30 seconds. Remove the kale leaves from the saucepan (reserve the boiling water in the pan for the next step) and rinse the lightly cooked kale leaves with cold water. This will prevent them from further cooking.
- In the same saucepan, add glass noodles. Reduce heat to a medium and boil the noodles for approximately 2 minutes. Turn off heat, and let the glass noodles soak in the hot water for another 2 minutes.
- Drain and rinse the glass noodles with cold water. Transfer the kale leaves and noodles into a salad spinner. Spin to remove excess water.
- In a small mixing bowl, combine all dressing ingredients and mix well.
- In a large mixing bowl, gently toss all salad ingredients together with dressing. Serve immediately.