Asian Rice Vermicelli Salad

Ingredients:

2 cups rice noodles
1 carrot, cut into matchsticks
2 cucumbers, cut into matchsticks
small wedge of red or white cabbage, shredded
2 green onions, sliced
1/3 cup wakame or nori, cut into small pieces
2 tablespoons pickled ginger, cut into thin strips
1-1/2 tablespoons black sesame seeds

2 tablespoons tahini
1 tablespoon honey
1 teaspoon sesame oil
1-1/2 tablespoon rice vinegar
3 tablespoons tamari
sriracha, to taste

Cook the rice noodles and drain. Rinse under cold water. When they are cool enough to handle, cut them into small pieces. Toss with the remaining salad ingredients.

Whisk together dressing ingredients and toss into the salad.