Rinse all the vegetables well, and peel the carrots and kohlrabi. Slice everything as thin as possible with a mandoline or a sharp knife: carrots, kohlrabi, and radishes into thin sticks, red cabbage into thin strips, scallions and chili into thin rings. Chop the peanuts coarsely. Basil and cilantro leaves can stay whole or be roughly chopped.
Cook the glass noodles either on the stove or by soaking. If cooking on the stove, place the noodles in a pot with plenty of boiling water and cook for 3 minutes. Rinse in cold water to stop the cooking, then drain well. If soaking, place the noodles in a wide bowl filled with boiling water for 5 minutes, then rinse in cold water and drain well.
Make the sauce: in a jar with a lid, combine the peanut butter, soy sauce, maple syrup, lemon juice, sesame oil, ginger, salt, and pepper. Shake well until thick and smooth.
Place the cooked noodles in a large bowl. Add the sliced vegetables and chopped peanuts. Pour the sauce over everything and mix well until everything is evenly coated. 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.
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