Glass noodle salad

Ingredients for 8 servings:

• 300 g glass noodles
• 2 bell peppers, red
• 1 small head of pointed cabbage
• 1 bunch of spring onions
• 2 chili peppers, red
• 3 limes
• 8 tbsp oil
• 1 garlic clove(s)
• 1 piece(s) ginger (approx. thumb-sized)
• 1 pinch(s) of sugar
• 1 pinch of salt
• 1 tsp sambal oelek, if desired

Instructions

Working time approx. 15 minutes; Rest period approx. 2 days; Total time approx. 2 days 15 minutes

For the dressing, first juice the limes. Deseed and thinly slice the chilies. Grate the garlic and the piece of ginger and add them to the lime juice with the chilies. Mix with the oil, salt, and sugar. Halve the pointed cabbage and remove the stalk. Then quarter and cut into thin strips. Quarter the bell peppers and then thinly slice (removing the seeds). Transfer to the serving bowl. Slice the spring onions into thin rings and add to the pointed cabbage and bell pepper. Prepare the glass noodles according to the package instructions. After draining, they can be finely chopped with kitchen scissors. Add the glass noodles to the bowl with the vegetables and toss with the dressing. If you like it spicier, you can add 1 teaspoon of sambal oelek. The salad tastes best when it has been left to marinate for a day or two!