Vegan glass noodle salad with beetroot, mango and peanut dressing
We all know: We eat with our eyes! And so, visually appealing dishes taste twice as good. This pink glass noodle salad is not only a treat for the stomach, but also for the eyes.
- 100 g glass noodles 🛒
- 1 EL Rote-Bete-Saft 🛒
- 1 tsp toasted sesame oil 🛒
- 1/2 cucumber
- 1 red pointed pepper
- 50 g Baby spinach
- 1 Mango
- 1 Avocado
- 60 g Edamame (fresh)
- 10 g Coriander
- light and dark sesame seeds 🛒
- 2-3 tablespoons roasted cashew nuts
- 1 small red chili pepper
- 15 g ginger
- 1 tbsp toasted sesame oil
- 3 tbsp soy sauce
- 1.5 TL Rice vinegar
- 1.5 tbsp lime juice
- 1.5 tbsp agave syrup 🛒
- 1 tbsp peanut butter
- 2-4 tablespoons of water
- salt and pepper
- Soak the glass noodles in hot water according to the package instructions until they are soft.
- Drain the hot water and rinse the pasta with cold water. Then let it drain well.
- Place the glass noodles in a large bowl and add the beetroot juice and toasted sesame oil. Mix everything well until the glass noodles are evenly colored pink.
- Wash all the vegetables. Slice the cucumber thinly. Remove the seeds from the bell pepper and cut it into thin strips. Drain the baby spinach well. Peel the mango and dice the flesh; slice the avocado.
- Place the fresh edamame in boiling water for five minutes and then let them drain.
- Wash the coriander and roughly chop the leaves.
- For the dressing, deseed the chili pepper and chop it finely. Peel the ginger and chop it into very small cubes.
- In a bowl, mix sesame oil, soy sauce, rice vinegar, lime juice, agave syrup, and peanut butter until you have a smooth, creamy sauce.
- Gradually add 2-4 tablespoons of water until the desired consistency is reached.
- Season with salt and pepper.
- Divide the pink glass noodles between two bowls and arrange cucumber, bell pepper, baby spinach, mango, avocado and edamame on top.
- Drizzle the dressing generously over the salad.
- Sprinkle the pink glass noodle salad with chopped coriander, light and dark sesame seeds, and roasted cashew nuts.
Pink glass noodle salad: good mood in the lunchbox
The vibrant color is the real highlight of this pink glass noodle salad. Instead of regular water, the glass noodles are soaked in beetroot juice. The earthy juice quickly turns the delicate strands an intense pink without overpowering the salad's flavor. Glass noodles are usually made from mung bean starch and absorb liquids and colors exceptionally well. Simply pour the hot juice over them and let them soak until soft.
While the pasta takes on its color, there's plenty of time to prepare the remaining ingredients. A variety of textures come together here. Juicy mango, creamy avocado, crunchy cucumber, and edamame ensure that every bite is exciting and satisfying. You have complete freedom when choosing your vegetables and can simply use whatever you have in your refrigerator.
The secret to a good Asian-inspired salad often lies in the dressing. Here, peanut butter provides a rich base. Together with a little soy sauce, a squeeze of lime juice for acidity, and freshly grated ginger, it creates an aromatic dressing that coats the pink noodles like a delicate film.
This pink glass noodle salad isn't just a visual treat on the plate, it's also perfect for preparing in advance. If you want to take it to work or university, layer the less perishable vegetables like cucumber and edamame on top of the dressing. Place the colored glass noodles, mango, and avocado on top. This way, everything stays crisp and fresh.
Also an absolute feast for the eyes and palate are this fresh pea salad with feta and mint, this light strawberry miso salad, and this fruity strawberry spinach salad with blue cheese.
