• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Planty Delights
  • Vegan Food
  • Feel Good
  • Eco Living
  • About
  • SUBSCRIBE
menu icon
go to homepage
  • Vegan Food
  • Feel Good
  • Eco Living
  • About
  • SUBSCRIBE
subscribe
search icon
Homepage link
  • Vegan Food
  • Feel Good
  • Eco Living
  • About
  • SUBSCRIBE
×

Warm Glass Noodle Salad with Pointed Cabbage (Vegan)

Modified: Nov 8, 2022 · Published: Jul 7, 2016

Jump to Recipe


If you're looking for an elegant, mild summer dish, then you've come to the right place. Glass noodles are one of my go-to staple ingredients when I want to make a quick, easily digestable, satisfying and satiating meal. They make an awesome salad together with garlicky carrots and cabbage, pumpkin seeds and chilli. It's easy and fast to prepare, especially if you have a food processor to grate the carrots.

🍽 Recipe

Print Recipe Pin Recipe

Warm Glass Noodle Salad with Carrots and Pointed Cabbage

If you're looking for an elegant, mild summer dish, then this warm glass noodle salad with carrots and pointed cabbage will delight you.
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Salad
Cuisine: Asian
Keyword: gluten-free, vegan
Servings: 6

Ingredients

Metric - US Customary
  • 1 kg carrots I had colored carrots, but any sort will do
  • 1 small pointed cabbage about 500 g
  • 4 cloves of garlic
  • 300 g glass noodles I had whole grain vermicelli
  • 5 tablespoon rapeseed oil
  • 5 small dried chillis or 1 fresh red chilli, deseeded
  • 1 tablespoon salt
  • 130 g pumpkin seeds

Instructions

  • Peel the carrots and shred them in the food processer or rasp them roughly by hand on your kitchen grater.
  • Wash the pointed cabbage, cut it into four, discard the stalk and shred the four wedges.
  • Mince the garlic cloves.
  • In a large bowl of hot water, soak the noodles (there is no need to cook them) for about 10 minutes or according to the package instructions.
  • Heat the oil in a frying pan. Add the cabbage and the garlic, and cook on medium to high heat for a couple of minutes, stirring, until the cabbage is just starting to wilt.
  • Add the carrots, the chillies and salt, and cook for another 5-10 minutes until everything is cooked through, but still crisp.
  • Drain the noodles well, shaking off any excess water. Using scissors, cut them into bite-size (about 10 cm) lengths. I like them smaller because this way they mix better with the vegetables.
  • Mix the noodles with the vegetables, and serve the dish with pumpkin seeds.

More Food

  • Savory Garlicky WATERMELON Rind Spread (Yes, Really!)
  • The Best Vegan MAYO Recipe (A Classic)
  • Vegan RHUBARB Cake With Streusel and Pudding
  • Elderflower SYRUP: Bottled Bloom Essence (So Easy!)

Reader Interactions

Write a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Popular

  • BUNNY Bags & Baby BOARS (April ‘25 Delights)
  • WIMBLEDON Strawberries and Cream Recipe (vegan)
  • MUSEUM BLAU: The Coolest Hidden Spot in Schwetzingen
  • Thrifted Goods & Garlicky Woods (March '25 Delights)

Latest

  • Go-To MANDARIN Orange Cake Recipe With Streusel (vegan)
  • Delicious LEMON VERBENA: Culinary Uses and Health Benefits
  • 5-Min RUSTIC Chickpea Spread (vegan)
  • ICE Plunges & CINNAMON Slippers (Feb '25 Delights)

Footer

About

  • Privacy Policy
  • Legal Notice
  • Terms of Service

Newsletter

  • Sign Up! for the newsletter.

Contact

  • Send me an email

Copyright © 2025 Planty Delights