• 385g packet thin rice noodles
• 2 Lebanese cucumbers
• 2 medium carrots, peeled
• ¼ Chinese cabbage
• ¼ red cabbage
• 1 small red capsicum, quartered, deseeded
• 4 green shallots
• ¼ cup vegetable oil
• ¼ cup rice wine vinegar
• 3 tsp sesame oil
• Sea-salt flakes and ground white pepper, to season
• 1 Tbsp toasted sesame seeds, to serve
Soak noodles in a large bowl of hot water, following pack instructions, until tender, then drain.
Cut cucumbers in half lengthways. Remove seeds with a teaspoon and discard. Finely shred cucumber, carrot, cabbage and capsicum. Thinly slice shallots, reserving green tops. Arrange vegetables and noodles on a large platter or put in a large bowl and toss well until combined.
To make dressing, put vegetable oil, vinegar and sesame oil in a jug. Season with salt and pepper and whisk well to combine. Serve dressing on the side or pour over salad just before serving and toss to combine. Sprinkle salad with toasted sesame seeds. Shred reserved shallot tops, then scatter over salad to serve.