Chive Oil Glass Noodle Kale Salad

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.

Chive Oil Glass Noodle Kale Salad-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.

Chive Oil Glass Noodle Kale Salad-topview in a blow with chopsticksThanks 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.

Beside this chive oil glass noodle kale salad, here are a couple that you may also love to try:

Carrot, Cucumber and Glass Noodle Salad (with tips of how to cook glass noodles)

Spinach, Carrot and Glass Noodle Salad

Chive Oil Glass Noodle Kale Salad-chive oil in a glass jar

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.  

Chive Oil Glass Noodle Kale Salad-topview ingredients-cilantro, enoki mushrooms, cucumber, kale, dehydrated glass noodles

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.  

Chive Oil Glass Noodle Kale Salad-sideview-served with chopsticks

Chive Oil Glass Noodle Kale Salad
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Salad (Vegan | Gluten-Free)
Cuisine: Asian
Serves: 2-4 servings
Ingredients
For Salad
  • 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
Dressing
  • 3 tablespoons chive oil
  • 1 teaspoon pure sesame oil
  • (optional) ¼ teaspoon mustard oil
  • ½ teaspoon Chinese five-spice powder
  • 2 teaspoons gluten-free soy sauce
  • ½ teaspoon salt
  • 1 teaspoon coconut sugar
  • 2 cloves garlic
  • 3 tablespoons apple cider vinegar
Instructions
  1. 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.
  2. 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.
  3. Drain and rinse the glass noodles with cold water. Transfer the kale leaves and noodles into a salad spinner. Spin to remove excess water.
  4. In a small mixing bowl, combine all dressing ingredients and mix well.
  5. In a large mixing bowl, gently toss all salad ingredients together with dressing. Serve immediately.

 

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. (#Vegan Salad, #Glutenfree #Glassnoodle #kalesalad #Enoki)

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