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If you’re craving a salad that bursts with vibrant flavors and textures, you’ve got to try this Refreshing Glass Noodle Salad with Chicken, Herbs, and Lime Cashew Crumble Recipe. It’s a delightful blend of silky glass noodles, tender chicken, crisp veggies, and a zesty lime cashew crumble that adds just the right touch of crunch and citrusy brightness. Whether you’re looking for a light lunch, a unique side dish, or something to impress guests, this salad is a total winner that’s as refreshing as it sounds.
Ingredients You’ll Need
The beauty of this salad lies in its simple but essential ingredients, each bringing its unique character to the table. From the delicate texture of glass noodles to the fresh herbs and tangy lime cashews, every component is chosen to create a perfect harmony of taste, texture, and color.
- 100 g bean thread vermicelli noodles: These translucent noodles soak up the dressing beautifully and provide a delicate silky base.
- 3 cups shredded cooked chicken: Adds protein and a savory, satisfying element—using roast chicken cuts down prep time.
- 2 packed cups green cabbage: Finely sliced for crunch and freshness, adding great texture contrasts.
- 1 cucumber: Sliced thin on the diagonal, it brings crispness and cooling notes to the salad.
- 1 carrot: Julienned for a vibrant splash of orange color and subtle sweetness.
- 2 green onion stems: Finely sliced diagonally to add mild onion flavor and a hint of sharpness.
- 1 cup coriander (cilantro) leaves: Packs herby, bright freshness for authentic flavor complexity.
- 1 cup mint leaves: Adds a refreshing lift and aromatic depth that wakes up the palate.
- 1 cup unsalted roasted cashew nuts: Roughly chopped to create the luscious lime cashew crumble with a nutty, buttery crunch.
- 1 1/2 tsp lime zest: Intensifies the lime’s fragrance, making the salad zingy and fresh.
- 2 tsp lime juice: Balances the richness and adds natural tanginess.
- 3/4 tsp caster sugar: Soft sweetness rounds out the dressing, blending all flavors smoothly.
- 1/2 tsp kosher salt: Enhances every ingredient’s natural goodness.
- 3 tbsp light soy sauce: Delivers umami depth without overpowering the freshness.
- 3 tbsp rice vinegar: Adds mild acidity and brightness to the dressing.
- 1 1/2 tbsp sesame oil: Brings a toasty, nutty aroma that complements the cashews.
- 1 1/2 tbsp canola oil: Smooths out the dressing and helps evenly coat the salad.
- 1 1/2 tbsp kewpie mayonnaise: Creates a luxuriously creamy element that binds the dressing together beautifully.
- 1 tbsp hoisin sauce: Adds subtle sweetness and depth with a hint of Asian flair.
- 3/4 tsp finely grated fresh ginger: A little spicy zing that enlivens the dressing and salad.
- 1/4 tsp Chinese five spice powder: Warms the profile with its aromatic blend, giving the dish a unique character.
How to Make Refreshing Glass Noodle Salad with Chicken, Herbs, and Lime Cashew Crumble Recipe
Step 1: Prepare the Glass Noodles
Start by soaking the dry bean thread vermicelli noodles in freshly boiled water. Just 3 to 4 minutes will do until they soften and turn transparent, which is the perfect texture for this salad. After draining, rinse them under cold tap water—this quick chill stops further cooking and reduces stickiness. Be gentle when detangling the noodles with your fingers, then let them drain completely. This step ensures the noodles maintain their lovely light and slippery texture.
Step 2: Make the Lime Cashew Crumble
While the noodles cool, toss the roughly chopped roasted cashews with fresh lime zest and a bit of lime juice. This simple mixture transforms the cashews into a bright and crunchy crumble that will provide a refreshing citrus punch and fabulous texture contrast when sprinkled on top. No need to marinate—just toss and set aside.
Step 3: Whip Up the Dressing
In a jar or bowl, combine the lime juice, lime zest, caster sugar, salt, light soy sauce, rice vinegar, sesame oil, canola oil, kewpie mayonnaise, hoisin sauce, freshly grated ginger, and Chinese five spice powder. Shake or whisk everything together thoroughly until smooth and harmonious. This velvety dressing is where all the flavors come alive, balancing sweet, sour, umami, and aromatic spices beautifully.
Step 4: Toss the Salad Ingredients
Now into a large bowl goes the fully cooled glass noodles, shredded cooked chicken, finely sliced green cabbage, cucumber, carrot, green onions, coriander leaves, and mint leaves. Pour over the dressing and toss everything well so each strand and leaf is beautifully coated. Add half of the lime cashew crumble and toss again to spread that zesty crunch evenly throughout.
Step 5: Serve Up Your Masterpiece
Transfer the salad onto a large serving bowl or divide into individual bowls. Just before serving, sprinkle the remaining lime cashew crumble on top for an eye-catching presentation and that final burst of flavor and texture. This Refreshing Glass Noodle Salad with Chicken, Herbs, and Lime Cashew Crumble Recipe is now ready to delight your taste buds!
How to Serve Refreshing Glass Noodle Salad with Chicken, Herbs, and Lime Cashew Crumble Recipe
Garnishes
To elevate your salad further, fresh extra herbs such as coriander and mint leaves can be added on top. A few thinly sliced chilies or a wedge of lime on the side invites your guests to customize the heat and acidity. Sprinkle some toasted sesame seeds or finely chopped spring onions for an additional pop of color and crunch—these little touches turn a simple salad into a feast for the senses.
Side Dishes
This salad pairs beautifully with light, complementary dishes. Think crispy spring rolls, grilled shrimp skewers, or a simple miso soup to round out a refreshing Asian-inspired meal. It also holds up well alongside steamed jasmine rice or sticky rice for a heartier option that keeps the meal balanced and satisfying.
Creative Ways to Present
Presentation can make your salad even more inviting. Try layering the ingredients in clear glass jars or individual glass bowls to showcase the vibrant colors and textures. Alternatively, serve it on crisp lettuce leaves as little edible cups for a fun bite-sized option. For gatherings, a large shallow platter with scattered herbs and cashew crumble on top creates an impressive, colorful centerpiece.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad in an airtight container in the refrigerator. Because the dressing coats the noodles and veggies, the salad will keep well for about 1 to 2 days. It’s best to keep the lime cashew crumble separate until just before serving to maintain its crunchiness.
Freezing
This Refreshing Glass Noodle Salad with Chicken, Herbs, and Lime Cashew Crumble Recipe is best enjoyed fresh and does not freeze well. The delicate noodles and fresh herbs lose their texture and vibrancy once frozen and thawed.
Reheating
This salad is meant to be served cold or at room temperature, so reheating isn’t recommended. If you prefer a warm element, serve alongside or over gently warmed chicken or add a warm side dish to complement the cool, refreshing salad flavors.
FAQs
Can I use a different protein instead of chicken?
Absolutely! While shredded cooked chicken is traditional here, cooked shrimp, tofu, or even thinly sliced beef can be fantastic alternatives that pair wonderfully with the fresh salad and tangy dressing.
What can I substitute if I can’t find bean thread noodles?
If bean thread noodles aren’t available, thin rice vermicelli or glass noodles can be used instead. Just adjust soaking times so they soften perfectly but don’t become mushy.
Is it possible to make this salad vegan?
Yes! Omit the chicken and replace kewpie mayonnaise with a vegan mayo variety. You can add extra tofu or more herbs to keep it vibrant and filling without animal products.
How spicy is this salad?
This particular recipe isn’t inherently spicy, focusing more on fresh, tangy, and aromatic flavors. However, you can easily add sliced fresh chilies or a dash of chili flakes in the dressing or garnish to ramp up the heat.
Can I prepare this salad in advance for a party?
You can prep most components a few hours ahead. Keep the dressing and lime cashew crumble separate until just before serving to ensure your salad stays crisp and fresh for your guests to enjoy.
Final Thoughts
There’s something truly special about a salad that feels light yet thoroughly satisfying, and this Refreshing Glass Noodle Salad with Chicken, Herbs, and Lime Cashew Crumble Recipe hits every note just right. From the tender noodles to the zesty dressing and that addictive cashew crunch, it’s a dish that’s bound to become a favorite you’ll want to make again and again. Give it a go—you might just have found your new go-to for fresh, flavorful meals!
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Print
Refreshing Glass Noodle Salad with Chicken, Herbs, and Lime Cashew Crumble Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 3 to 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Description
A vibrant and refreshing Glass Noodle Salad featuring delicate cellophane noodles tossed with shredded chicken, fresh vegetables, aromatic herbs, a tangy dressing, and crunchy lime-infused roasted cashews. Perfect as a light and flavorful meal or side dish with Asian-inspired flavors.
Ingredients
Glass Noodles and Protein
- 100 g / 3.5 oz bean thread vermicelli noodles / cellophane noodles
- 3 cups shredded cooked chicken (about 1/2 store bought roast chicken)
Vegetables & Herbs
- 2 packed cups (180 g) green cabbage, finely sliced
- 1 cucumber, cut in half and sliced 3 mm / 1/8″ thick on the diagonal
- 1 carrot, peeled then julienned
- 2 green onion stems, finely sliced on a diagonal
- 1 cup lightly packed coriander/cilantro leaves
- 1 cup lightly packed mint leaves
Lime Cashew Crumble
- 1 cup unsalted roasted cashew nuts, roughly chopped
- 1 1/2 tsp lime zest
Dressing
- 2 tsp lime juice
- 3/4 tsp caster sugar / superfine sugar (substitute ordinary / granulated sugar)
- 1/2 tsp cooking/kosher salt
- 3 tbsp light soy sauce
- 3 tbsp rice vinegar
- 1 1/2 tbsp sesame oil
- 1 1/2 tbsp canola oil
- 1 1/2 tbsp kewpie mayonnaise (or other mayonnaise)
- 1 tbsp hoisin sauce
- 3/4 tsp finely grated fresh ginger
- 1/4 tsp Chinese five spice powder
Instructions
- Prepare Glass Noodles: Place dry bean thread noodles in a bowl and cover with freshly boiled water. Let soak for 3 to 4 minutes or until the noodles become transparent and softened. Drain in a colander and rinse under running tap water to quickly cool and reduce stickiness. Gently detangle the noodles using your fingers and drain thoroughly. Set aside to cool completely.
- Make Lime Cashew Crumble: Combine roughly chopped unsalted roasted cashew nuts and lime zest in a bowl. Toss together to evenly coat the nuts with lime flavor. No marinating time is needed; set aside.
- Prepare the Dressing: In a jar, add lime juice, caster sugar, cooking/kosher salt, light soy sauce, rice vinegar, sesame oil, canola oil, kewpie mayonnaise, hoisin sauce, finely grated fresh ginger, and Chinese five spice powder. Secure the lid and shake vigorously until the dressing is well combined and emulsified.
- Assemble the Salad: In a large bowl, combine the cooled glass noodles, shredded cooked chicken, finely sliced green cabbage, cucumber slices, julienned carrot, green onion, coriander leaves, and mint leaves. Pour the prepared dressing over the salad and toss well to evenly coat all ingredients. Add half of the lime cashew crumble and toss again gently.
- Serve: Transfer the salad to a large serving bowl or divide into individual bowls. Sprinkle the remaining lime cashew crumble on top for added crunch and serve immediately.
Notes
- Note 1: Bean thread vermicelli noodles are also called cellophane or glass noodles; they become transparent when soaked in hot water.
- Note 2: Using store-bought roast chicken saves preparation time, but cooked chicken breast or thigh can also be used.
- Note 3: Kewpie mayonnaise adds richness and umami; regular mayonnaise can be substituted if unavailable.
- Note 4: Chinese five spice powder adds warm aromatic flavor, but can be omitted or replaced with a pinch of ground cinnamon and star anise.
