Ingredients:

  • 8 oz (225g) thin rice noodles
  • 1 tsp (6g) salt
  • 3 tbsp (45ml) creamy tahini
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) rice vinegar
  • 1 tbsp (15ml) honey
  • 1 tbsp (15ml) toasted sesame oil
  • 1 tbsp (15ml) fresh lime juice
  • 1 tsp (5ml) sriracha
  • 1 cup (150g) English cucumber, thinly sliced into half-moons
  • 1 cup (100g) carrots, julienned or shredded
  • 1/2 cup (75g) red cabbage, thinly shredded
  • 3 stalks (30g) green onions, sliced
  • 1/4 cup (10g) fresh cilantro, roughly chopped
  • 2 tbsp (16g) toasted sesame seeds

Instructions:

  1. Bring a large pot of salted water to a boil. Add the rice noodles and cook according to package instructions (usually 3 to 5 minutes).
  2. Immediately drain the noodles into a colander and rinse under the coldest running water for 30 seconds until cool to the touch to remove excess starch.
  3. In a small bowl or jar, combine tahini, soy sauce, rice vinegar, honey, sesame oil, lime juice, and sriracha. Whisk vigorously until smooth. If too thick, add 1 tsp of warm water.
  4. Place the chilled noodles in a large mixing bowl, pour over the dressing, and toss gently with tongs until glossy.
  5. Fold in the cucumbers, carrots, cabbage, and green onions. Garnish with fresh cilantro and toasted sesame seeds before serving.