Put the glass noodles in a large bowl, pour boiling water over them and leave to soak according to the packet instructions. Then drain, refresh in cold water and cut them a little shorter with scissors if needed.
Peel the carrot and cut it into thin strips along with the cucumber and pepper. Slice the spring onions into thin rings and roughly chop the coriander.
For the dressing, mix the soy sauce, lime juice, sesame oil, maple syrup and finely grated ginger well in a small bowl.
Put the glass noodles and the cut veg in a large bowl. Pour over the dressing and mix everything thoroughly.
Leave the salad to stand briefly so the glass noodles soak up more of the dressing. Toss loosely once more before serving.
Serve with peanuts and coriander.
Good to know
For me, a salad like this is just right when I want something fresh, crunchy and still satisfying. It's quick to make and tastes nicely balanced, with sweet, salty and sour notes.
Swaps
Peanuts → cashews (milder flavour, also provides unsaturated fats). Maple syrup → date syrup (a little stronger in flavour, less processed than refined sugar). Soy sauce → tamari (often gluten-free, similarly savoury). Sesame oil → olive oil (milder, with monounsaturated fats).
Allergens
Contains peanuts and soya, and depending on the glass noodles, possible traces of other allergens. Season mildly for children and chop the peanuts to suit their age; in pregnancy use fresh, well-washed ingredients. Contains: gluten (soy sauce), sesame.
