Cambodian (Khmer) Glass Noodle Salad
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Cambodian (Khmer) Glass Noodle Salad
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This glass noodle salad is a refreshing dish that includes cabbage, carrots, peppers, and herbs tossed in a savory, tangy dressing!
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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
Dressing
- 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
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Instructions
- 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.
- Thinly slice both cabbage and the onion and place in large salad bowl.
- 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.
- Trim off the cucumber ends and slice each lengthwise. Turn flat side down and cut into thin slices. Add to salad bowl.
- Remove stem and seeds from bell peppers and slice into thin strips. Add to salad bowl.
- 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.
- Serve immediately with lime slices or chill for 1 hour, tossing again before serving.
Notes
- They are marketed under several names - Glass noodles / Cellophane noodles / Bean thread noodles. Found in the Asian or noodle aisle of grocery stores. Or, you can substitute with vermicelli noodles as I mentioned. I always find them in a pink mesh bag, 8 to a pack. They come in bundles and I use 1 bundle per person when serving.
- The chef in Siem Reap had us use a hand held vegetable peeler/shredder made by Kiwi (found in most Asian markets) It was quite handy!
- Recipe adapted from chef Sokha Sombor at her restaurant in Siem Reap called Sambo.
Nutrition Information
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Calories
175kcal
(9%)
Carbohydrates
31g
(10%)
Protein
7g
(14%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Sodium
972mg
(41%)
Potassium
853mg
(24%)
Fiber
9g
(36%)
Sugar
15g
(30%)
Vitamin A
7471IU
(149%)
Vitamin C
177mg
(197%)
Calcium
140mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 31g | 10% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 972mg | 41% |
| Potassium | 853mg | 18% |
| Fiber | 9g | 36% |
| Sugar | 15g | 30% |
| Vitamin A | 7471IU | 149% |
| Vitamin C | 177mg | 197% |
| Calcium | 140mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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