Harusame Salad (Japanese Glass Noodle Salad)
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4.7
240 reviews
Excellent
Harusame Salad (Japanese Glass Noodle Salad)
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This Japanese Glass Noodle Salad (Harusame Salad) recipe is light, refreshing, low calorie, and so flavorful with a savory and tangy sesame soy vinaigrette.
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Ingredients
- 4.2 oz dried glass/cellophane noodles (harusame)
- 2 Tbsp dried wakame seaweed
- 1 Japanese or Persian cucumber
- ⅓ carrot
- ½ tsp Diamond Crystal kosher salt (for the carrot and cucumber)
- 3 slices Black Forest ham (skip for vegetarian/vegan)
- 2 tsp toasted white sesame seeds
For the Dressing
- 3 Tbsp rice vinegar (unseasoned)
- 2½ Tbsp soy sauce (use GF soy sauce for gluten-free)
- 1 Tbsp sugar
- 1 Tbsp toasted sesame oil
- 1 Tbsp neutral oil
- ⅛ tsp Diamond Crystal kosher salt
- ⅛ tsp freshly ground black pepper
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Instructions
- Gather all the ingredients.
- Follow the package instructions to rehydrate 4.2 oz dried glass/cellophane noodles (harusame). My package says to boil the noodles for 4 minutes. Rinse under cold water to remove the starch. Drain well so excess water doesn‘t dilute the dressing. Cut the noodles into shorter lengths, if you‘d like.
- Rehydrate 2 Tbsp dried wakame seaweed in water for 15 minutes. Squeeze the water out and set aside.
- Cut 1 Japanese or Persian cucumber in half lengthwise and thinly slice diagonally.
- Cut ⅓ carrot into thin slabs, then cut into julienne strips.
- Sprinkle ½ tsp Diamond Crystal kosher salt over the cucumber and carrot and coat well. Set aside for 5 minutes. Then, quickly rinse off the salt and squeeze the liquid out. Set aside.
- Cut 3 slices Black Forest ham into julienne strips. Now, all the ingredients are ready.
To Make the Salad
- In a medium bowl, combine the dressing ingredients: 3 Tbsp rice vinegar (unseasoned), 2½ Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp toasted sesame oil, 1 Tbsp neutral oil, ⅛ tsp Diamond Crystal kosher salt, and ⅛ tsp freshly ground black pepper. Whisk it all together.
- In a large bowl, add the harusame noodles, vegetables, ham, wakame, and 2 tsp toasted white sesame seeds. Pour the dressing on top and toss it all together. Chill the salad in the refrigerator for at least 30 minutes before serving.
To Store
- You can keep the leftovers in an airtight container and keep in the refrigerator for up to 2 days.
Nutrition Information
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Calories
197kcal
(10%)
Carbohydrates
31g
(10%)
Protein
5g
(10%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
11mg
(4%)
Sodium
666mg
(28%)
Potassium
104mg
(3%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
788IU
(16%)
Vitamin C
1mg
(1%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4(as
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 11mg | 4% |
| Sodium | 666mg | 28% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 788IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
240 reviews
Excellent
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