Rinse well all the vegetables, peel the carrots and kohlrabi. Slice the vegetables as thinly as possible with a mandoline slicer or a knife. The carrots, kohlrabi and radishes are sliced into thin sticks. The red cabbage into thin strips. The green onion and chili pepper into thin rings. The peanuts are chopped very coarsely. The basil and coriander leaves can be left whole or very coarsely chopped.
Cook the glass noodles either using the stoves or by soaking.If cooking on the stoves - place the glass noodles in a pot with plenty of boiling water and cook for 3 minutes. At the end of cooking, rinse the glass noodles in cold water (to stop the cooking process) and strain off the excess water.If by soaking - place the glass noodles in a wide bowl filled with boiling water. Allow the glass noodles in the boiling water for 5 minutes and then rinse the noodles with cold water and strain the excess water.
Prepare the sauce - in a jar with a lid, place all the sauce ingredients: peanut butter, soy, maple syrup, lemon juice, sesame oil, finely grated ginger, a pinch of salt and a pinch of black pepper. Mix well until a thick and smooth sauce is obtained.
Place the cooked glass noodles in a large mixing bowl. Add the chopped vegetables on top (carrots, kohlrabi, red cabbage, radishes, scallions, chili peppers, basil and cilantro) and the chopped peanuts. Pour over the peanut butter sauce and mix well until all the ingredients are covered in the sauce. Enjoy!
Notes:
For a gluten-free version, make sure to buy gluten-free ingredients (eg GF glass noodles, GF soy sauce, etc.)
You can vary the hard vegetables that are added to the salad and change according to your personal taste. Try using peppers of different colors, white cabbage, cucumber, green beans and beets.
Adjust the amount of chili pepper depending on the degree of spiciness you like.
Glass noodles often come in large packages. It is easiest to disassemble the package using sizers.