Crispy Napa Cabbage & Vermicelli Noodle Salad

1. Prepare Napa Cabbage and Cucumber

First, separate the napa cabbage into individual leaves. Slice horizontally through the white stem portion to make it thinner, then stack the leaves and cut them crosswise into ⅛-inch shreds. Place the cabbage shreds in a colander along with the thinly julienned Persian cucumber. Toss them with a teaspoon of kosher salt to draw out excess moisture.

2. Prepare Vermicelli Noodles

While the cabbage and cucumber are sitting with the salt, bring a large pot of water to a boil. Add the soaked mung bean vermicelli noodles and cook them according to the package instructions. Once cooked, rinse the noodles under cold water and drain thoroughly. Snip the noodles with kitchen scissors into shorter lengths.

3. Squeeze and Combine Ingredients

Next, squeeze out the excess liquid from the salted cabbage and cucumber. Drop each squeezed handful into a large bowl without rinsing. Add the drained vermicelli noodles, finely julienned carrot, scallion segments, and finely chopped garlic.

4. Add Dressing and Mix

Pour in the soy sauce, pale rice vinegar, sugar, MSG, and toasted sesame oil. Stir everything together well to combine the flavors. Taste the salad and adjust the salt and other seasonings as needed.

5. Chill and Add Cilantro

Cover the bowl and chill it in the refrigerator for a few hours. Just before serving, stir in the coarsely chopped fresh cilantro. Mix until the cilantro is evenly distributed throughout the salad.