1 Medium sized carrot (grated)
1/2 cup Purple cabbage (finely shredded)
1/2 cup Cilantro (roughly chopped)
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 Ginger chunk (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.