Cambodian (Khmer) Glass Noodle Salad
This glass noodle salad is a refreshing dish that includes cabbage, carrots, peppers, and herbs tossed in a savory, tangy dressing!
- Prep time
- 15 min
- Cook time
- 3 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 2 bundles glass noodles ((See Note 1))
- 1/2 small purple cabbage
- 1/2 small green cabbage
- 1/2 large white onion
- 2 large carrots (peeled)
- 2 Persian cucumbers
- 1 red bell pepper
- 1 green bell pepper
- 1 bunch Thai basil leaves
- 1/4 cup roasted peanuts (chopped)
- 1 tbsp vegetable oil
- 4 limes (2 juiced, 2 sliced for serving)
- 2 tbsp fish sauce
- 1 tbsp palm sugar (or light brown or white sugar)
- 1/4 tsp chicken bullion
- 1/4 tsp kosher salt
Instructions
- 1
Place dry noodles in a bowl and cover with boiling water. Leave for 4 minutes, or until transparent and softened. Drain, rinse under cold water to reduce stickiness, then detangle using your fingers. Set aside to cool.
- 2
Thinly slice both cabbage and the onion and place in large salad bowl.
- 3
Peel and cut the carrots in halves. Either use a sharp knife and cut into thin julienne strips or use a mandoline (See Note 2). Add to salad bowl.
- 4
Trim off the cucumber ends and slice each lengthwise. Turn flat side down and cut into thin slices. Add to salad bowl.
- 5
Remove stem and seeds from bell peppers and slice into thin strips. Add to salad bowl.
- 6
Make the dressing and stir well. Add the cooled glass noodles to the salad and pour the dressing over. Add the basil leaves, peanuts and toss to mix. Season to taste if needed.
- 7
Serve immediately with lime slices or chill for 1 hour, tossing again before serving.