Ingredients
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1/2 (8 oz) pkg rice vermicelli
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3 tbsp sesame oil
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2 tbsp miso paste
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2 tbsp seasoned rice vinegar
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1 tbsp honey
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1 tbsp low-sodium soy sauce
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1 small jicama
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3 mini cucumbers
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1/2 small head red cabbage
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1 pint cherry tomatoes
Steps
1
Cook the rice vermicelli according to package directions. Drain and rinse with cold water until cool. Drain very well.
2
Meanwhile, whisk together the oil, miso paste, vinegar, honey, and soy sauce with 2 tbsp water.
3
Peel the jicama and cut into matchsticks. Halve the cucumbers lengthwise and thinly slice. Shred the cabbage and halve the tomatoes. In a large bowl, toss noodles, jicama, cucumbers, tomatoes, and cabbage with vinaigrette.
Tips
Top with black sesame seeds for a sophisticated touch.
