Ingredients:
- Thin Rice Vermicelli (Maifun)
- Toasted sesame oil
- Red cabbage, very finely shredded
- Red bell pepper, julienned
- Carrot, shredded
- English cucumber, sliced into half-moons
- Green onions, bias-sliced
- Fresh cilantro, chopped
- Fresh mint leaves, torn
- Creamy natural peanut butter
- Low-sodium soy sauce
- Fresh lime juice
- Rice vinegar
- Honey
- Fresh ginger, grated
- Garlic, minced
- Sriracha
- Warm water
- Roasted salted peanuts, crushed
- Black sesame seeds
Instructions:
- Place rice vermicelli in a heat-proof bowl and cover with 2 quarts of boiling water. Let sit for 5 minutes until tender.
- Drain noodles in a fine-mesh colander and rinse vigorously with cold water until the water runs clear. Toss with 1 teaspoon of sesame oil to prevent sticking.
- Prepare the dressing by whisking together peanut butter, soy sauce, lime juice, rice vinegar, honey, ginger, garlic, and sriracha. Gradually add warm water until a smooth, velvety emulsion forms.
- In a large mixing bowl, combine the cold noodles with shredded cabbage, bell pepper, carrot, cucumber, green onions, cilantro, and mint.
- Pour the dressing over the salad and toss thoroughly to ensure the noodles and vegetables are evenly coated.
- Garnish with crushed peanuts and black sesame seeds. Serve immediately with extra lime wedges.