← All recipes

🍽️ Fresh Glass Noodle Salad with Shrimp, Cabbage, and Carrots

285 kcal · 30 min · 4 servings

Ingredients

• 100 g glass noodles (Asian market)
• 300 g young pointed cabbage
• 2 carrots
• 0.5 piece cucumber
• 40 ml lime juice (from 1.5 limes)
• 1 tbsp maple syrup
• 1 tbsp flaxseed oil
• 1 tbsp rapeseed oil
• salt
• pepper (from a mill)
• 1 tsp dried chili flakes
• 0.5 bunch fresh cilantro
• 200 g crayfish meat (optionally also shrimp in brine)

Instructions

1. 1. Pour boiling water over the glass noodles in a bowl.
2. 2. Cover the bowl and let the noodles soak for ten minutes.
3. 3. Remove the hard core from the pointed cabbage.
4. 4. Cut the pointed cabbage into thin strips.
5. 5. Peel the carrots.
6. 6. Shred the carrots into thin long strips using a vegetable peeler.
7. 7. Peel the cucumber.
8. 8. Cut off the bitter end of the cucumber.
9. 9. Shred the cucumber finely, but keep the core intact.
10. 10. Place the pointed cabbage, carrots, and cucumber into a large salad bowl.
11. 11. Place lime juice, maple syrup, flaxseed oil, and rapeseed oil into a separate bowl.
12. 12. Whisk the liquids together vigorously.
13. 13. Season the marinade with salt, pepper, and chili flakes.
14. 14. Pour the marinade over the vegetables in the salad bowl.
15. 15. Toss the vegetables thoroughly with the marinade.
16. 16. Wash the coriander.
17. 17. Shake the coriander dry.
18. 18. Set aside a few coriander sprigs for decoration.
19. 19. Finely chop the remaining coriander including the stems.
20. 20. Rinse the crayfish meat with cold water.
21. 21. Place the crayfish meat on kitchen paper to drain.
22. 22. Drain the glass noodles in a sieve.
23. 23. Shorten the glass noodles to a suitable length using kitchen scissors.
24. 24. Add the glass noodles and crayfish meat to the marinated salad.
25. 25. Stir the freshly chopped coriander into the salad.
26. 26. Taste the salad again and adjust with salt and pepper.
27. 27. Portion the salad onto plates or into bowls.
28. 28. Garnish the dishes with the reserved coriander sprigs.
29. 29. Serve the salad lukewarm.

Nutrition per serving

• kcal: 285
• Protein: 19 g · Fett/Fat: 11 g · Carbs: 32 g