Glass Noodle Salad with Vegetables and Soy Sauce
Colorful, appetizing and ready in just minutes! Glass noodles pair perfectly with crisp vegetables, broccoli and a tangy soy dressing. This light Asian-style salad is quick and easy to prepare.
Updated : 09 September, 2026
Easy
About 30 min.
Ingredients
0.5
Cukinija
1
Carrot
1
Bell pepper
100 grams
Red cabbage
5 tablespoon
Canned corn
150 grams
Broccoli
100 grams
Rice noodles
1 tablespoon
Sesame
Sauce
2 tablespoon
Olive oil
2 tablespoon
Chili sauce
2 tablespoon
Soy sauce
0.5
Lemon
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients. Fresh broccoli can be replaced with frozen broccoli, and lime juice can be used instead of lemon juice.
Step 2
Divide the broccoli into small florets. Bring water to a boil in a small saucepan, add the broccoli and blanch for approximately 30 seconds. For crisp broccoli, do not cook it any longer; for softer florets, leave them in the hot water for a little more time.
Step 3
Turn off the heat, add the glass noodles to the saucepan with the broccoli and leave them until tender, usually for 3–5 minutes or according to the package instructions. Drain the noodles and broccoli in a colander.
Step 4
Scrub the carrot under running water, peel and rinse it. Rinse the young zucchini and peel it if desired. Grate both vegetables into long, thin strips.
Step 5
Rinse the bell pepper, cut it in half and remove the stem, core and seeds, then slice it into thin strips. Rinse the red cabbage, remove the outer leaves and shred it finely.
Step 6
Place the zucchini, carrot, red cabbage and bell pepper in a large salad bowl.
Step 7
Add the glass noodles and broccoli to the vegetables, followed by the drained canned corn.
Step 8
Prepare the dressing ingredients. The sweet chili sauce can be omitted and replaced with a pinch of sugar and a few chili flakes, if desired. Instead of olive oil, you can use sesame oil or another oil of your choice. Lime juice can replace the lemon juice.
Step 9
Combine the soy sauce, sweet chili sauce, olive oil and juice of half a lemon in a small bowl. Mix until evenly combined.
Step 10
Pour the prepared dressing over the salad.
Step 11
Mix everything thoroughly. Taste and add more lemon juice, soy sauce or oil if needed. Add salt only if necessary, as the soy sauce may already provide enough seasoning.
Step 12
Leave the salad to rest for 5–10 minutes. Sprinkle with sesame seeds and serve.
Author note
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