Fresh Mint & Glass Noodle Simple Salad (vegan // gluten free)


When we say this is a very simple recipe,

we literally mean it - because we prepared this delicious salad

while on our recent camping holiday to Wilson's Prom,

so the cooking equipment was a little on the sparse side!


Wilson's Promontory, more affectionately known locally as "the prom",

is a stunning national marine park about 2 1/2 hours drive from Melbourne.

There are pristine beaches of golden sand and impossibly blue sea,

surrounded by windswept, ruggedly beautiful mountains

shielding vast expanses of luscious rainforest.

It's a perfect spot for bushwalking, 

as the terrain varies from gentle to steep,

and the vegetation varies from mangroves through to eucalyptus forest.



But all that bushwalking created healthy appetites,

and being summertime, refreshing salads were top of the menu.

Most days we packed wraps of humus, salad & pesto,

& homemade Panforte,

eating them picnic style amongst the bushland.

But one of the days, we "picnicked" at the campsite,

which allowed us the luxury of cooking over a gas flame!

Seaweed & plum vinegar marinated tofu sticks, quickly grilled,

were served alongside a creamy potato salad

(made with egg & dairy free mayonnaise at home and packed for our trip),

but it was this cellophane glass noodle salad that was the favourite,

and it quickly disappeared from everybody's plates.


The flavour comes from a generosity 

of fresh garden herbs: coriander (cilantro), Thai basil, parsley & mint. 




Fresh Mint & Glass Noodle Salad

1 packet cellophane noodles (approx 400 gm)

1 bunch each fresh mint, coriander, Thai basil & parsley

2 medium carrots, grated

3 lebanese cucumbers, diced

Handful cherry tomatoes, halved

6 fresh baby sweetcorn cobs, sliced

2 tablespoons fresh lime or lemon juice

grated zest from 1 lime or lemon

1 tablespoon cold-pressed sesame oil

1 tablespoon cold-pressed almond (or olive) oil


Soak cellophane noodles in lukewarm water for approx 15 minutes to soften.

Drain noodles and place in a large flat platter or bowl.

Arrange the vegetables, citrus zest & herbs on top.

Drizzle the oil and citrus juice over & toss to mix.


All images taken at Wilson's Prom national marine park, Victoria.