Vegan rice noodle salad with sesame dressing

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.