1 medium sized carrot, grated
1/2 cup finely shredded purple cabbage
1/2 cup roughly chopped cilantro
2 tbsp sesame seeds
1/4 cup toasted sesame oil
1 tbsp rice vinegar
2 tbsp wheat free tamari
1 red chili, optional
1-inch chunk ginger, grated
Have your vegetables prepared and dressing blended before cooking the rice noodles.
Add all the ingredients for the dressing into a blender or a bowl and whisk to combine. Cook one package of black rice noodles according to direction on the package.
Once cooked, drain well, then transfer into a large mixing bowl. Toss the warm noodles with the veggies, herbs, and dress with enough sesame vinaigrette to coat thoroughly.