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Cambodian (Khmer) Glass Noodle Salad

This glass noodle salad is a refreshing dish that includes cabbage, carrots, peppers, and herbs tossed in a savory, tangy dressing!

Prep Time
15 mins
Cook Time
15 mins
Total Time
18 mins
Servings: 4
Calories: 175 kcal
Course: Salad
Cuisine: Asian , Cambodian

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

Instructions

    Cup of Yum
  1. 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.
  2. Thinly slice both cabbage and the onion and place in large salad bowl.
  3. 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.
  4. Trim off the cucumber ends and slice each lengthwise. Turn flat side down and cut into thin slices. Add to salad bowl.
  5. Remove stem and seeds from bell peppers and slice into thin strips. Add to salad bowl.
  6. 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.
  7. 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

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

% 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.