Napa Cabbage and Vermicelli Noodle Salad with Sesame-Garlic Dressing

1. Prepare Napa cabbage and cucumber

Separate the leaves of the Napa cabbage and slice through the white stem. Stack the leaves and cut them into 1/8-inch shreds. Place the shredded cabbage and the julienned cucumber into a colander, and toss them with 1 teaspoon of kosher salt. Let them sit for a few minutes to draw out any excess moisture, then squeeze them tightly with your hands to remove as much liquid as possible.

2. Soak and prepare noodles

While the cabbage and cucumber are sitting with the salt, soak the mung bean vermicelli noodles in warm water for about 10 minutes. Drain the noodles and cook them according to the package instructions. Once cooked, rinse them under cold water to stop the cooking process and drain thoroughly. If the noodles are too long, snip them into shorter lengths with kitchen scissors.

3. Combine salad ingredients

In a large bowl, combine the squeezed cabbage and cucumber with the vermicelli noodles. Add the finely julienned carrot, scallion, and chopped garlic.

4. Prepare dressing

Pour in the soy sauce, rice vinegar, and sugar, and if you like, add the MSG. Drizzle the toasted sesame oil over the top and stir everything together until the ingredients are evenly coated with the dressing.

5. Adjust seasoning

Taste the salad and adjust the salt and other seasonings as needed. If time permits, cover the bowl and let the salad chill in the refrigerator for a few hours.

6. Add cilantro and serve

Just before serving, stir in the coarsely chopped fresh cilantro. Serve your Napa Cabbage and Vermicelli Noodle Salad chilled and enjoy the delightful crunch and burst of flavors in every bite.