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

Harusame Salad (Japanese Glass Noodle Salad)

INGREDIENTS

• 4.2 oz Harusame (glass noodles) (120 g)
• 2 Tbsp dried wakame seaweed
• 1 Persian/Japanese cucumber
• 1/3 carrot
• ½ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt) (for sprinkling over veggies)
• 3 slices black forest ham (skip for vegetarian/vegan)
• 2 tsp toasted white sesame seeds

Dressing

• 3 Tbsp rice vinegar
• 2 ½ Tbsp soy sauce (use GF soy sauce for GF)
• 1 Tbsp sugar
• 1 Tbsp sesame oil (roasted)
• 1 Tbsp neutral-flavored oil (vegetable, canola, etc)
• kosher/sea salt (I use Diamond Crystal; Use half for table salt)
• freshly ground black pepper

INSTRUCTIONS

1. Gather all the ingredients first.
   
2. Follow the packaging instructions to rehydrate harusame. My package instruction is to boil harusame for 4 minutes. Rinse under cold water to remove the starch. Drain well so the dressing won’t be diluted. Cut into smaller length if you like.
3. Rehydrate wakame in water for 15 minutes. Squeeze the water out and set aside.
4. Cut the cucumber in half lengthwise and thinly slice diagonally.
5. Cut carrot into thin slabs and cut into julienne strips.
6. Sprinkle kosher salt over the cucumber and carrot and coat well. Set aside for 5 minutes. Then quickly rinse off the salt and squeeze water out. Set aside.
7. Cut the black forest ham into julienne strips. Now all the ingredients are ready.
8. In a medium bowl, combine the dressing ingredients and whisk all together.
9. In a large bowl, add harusame, vegetables, ham, and sesame seeds, and pour the dressing. Toss all together. Chill the salad in the fridge for at least 30 minutes before serving. You can keep in the fridge up to 2 days.

https://www.justonecookbook.com/harusame-salad/