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Step 1
Prepare vermicelli noodles according to the instructions. Mine required plunging into freshly boiled water for 2 minutes and then refreshing under a cold tap. Set aside.
Step 2
Rehydrate wakame (if using) according to the instructions on the packet. Drain on a piece of kitchen towel to get rid of excess moisture.
Step 3
Peel your vegetables and julienne them into thin strips (I used a julienne peeler but you could also use a knife). Reserve the core of the cucumber for another use as it's too watery for the salad (it will be perfect in a smoothie). Shred the cabbage thinly.
Step 4
Lightly roast sesame seeds on a dry frying pan. Be sure to move them around the pan a lot as they burn easily. Take them off the heat as soon as they turn golden brown and become fragrant.
Step 5
Using a pestle and mortar, food processor or a coffee grinder grind roasted sesame seeds until most of them are crushed / ground to powder.
Step 6
In a separate bowl, mix all the dressing ingredients together, taste and adjust spiciness to your liking. Add crushed sesame seeds and mix well.
Step 7
Assemble the salad directly before serving (especially as wakame tends to make the salad watery after a while). Place cold noodles in a large bowl and mix the seaweed and all the vegetables through the noodles - I find that it is best to use my hands to separate these pesky rice noodles more easily. Dot with the dressing and mix thoroughly again. Serve straight away.