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Harusame Salad (Japanese Glass Noodle Salad)

This Japanese Glass Noodle Salad (Harusame Salad) recipe is light, refreshing, low calorie, and so flavorful with a savory and tangy sesame soy vinaigrette.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
55 mins
Servings: 4 (as
Calories: 197 kcal
Course: Salad
Cuisine: Japanese

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

Instructions

    Cup of Yum
  1. Gather all the ingredients.
  2. 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.
  3. Rehydrate 2 Tbsp dried wakame seaweed in water for 15 minutes. Squeeze the water out and set aside.
  4. Cut 1 Japanese or Persian cucumber in half lengthwise and thinly slice diagonally.
  5. Cut ⅓ carrot into thin slabs, then cut into julienne strips.
  6. 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.
  7. Cut 3 slices Black Forest ham into julienne strips. Now, all the ingredients are ready.
To Make the Salad
    Cup of Yum
  1. 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.
  2. 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
  1. You can keep the leftovers in an airtight container and keep in the refrigerator for up to 2 days.

Nutrition Information

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

% 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.