If there’s one thing I make almost every week, it’s this glass noodle salad. Partly because I love it, and partly because it’s a great way to use up whatever vegetables are left in the fridge.
Almost any crunchy vegetable works here — from cabbage and carrots to bell peppers and cucumbers. The only thing that really matters is to slice everything very thinly, so you don’t end up with a bite that’s mostly a big piece of cabbage and a couple of noodles you can barely feel.
And one more very important thing: cilantro and mint. The more, the better. If you don’t like cilantro, just leave it out — but don’t replace it with parsley, it really doesn’t belong here. You can also add a bit of finely chopped chives.