8 ounces rice stick noodles (also known as vermicelli)
4 cups shredded green and purple cabbage (you can also find pre-shredded slaw mixes in the produce section at your local Whole Foods, Central Market or health food store)
1 zucchini, shredded in the food processor
1 cup shredded carrots (I always just buy a bag of julienne carrots at the grocery store)
½ cup chopped cilantro
1 Tbs black sesame seeds (optional)
1 hot pepper - I used a Fresno chili for the pretty red color but jalapeno would work as well (optional)
¼ cup Tamari (tamari is a gluten free soy sauce), you could also use regular soy sauce
¼ cup white wine vinegar
3 Tbs finely minced ginger (I peeled fresh ginger and used this hand held food processor to mince – You can also do it by hand but I find this process much faster and easier!)
3 Tbs olive oil
2 Tbs Hoisin sauce (I like this brand best, you can usually find it in the Asian section at your grocery store)
1 Tbs Toasted Sesame Oil
1 tsp Spicy Chili Oil (optional but I had it on hand and knew it would make a great addition!)
1 tsp Sriracha or more if you like it spicy!
½ tsp sea salt
5 chopped green onions, green and white parts
1) Fill a large pot with salted water and bring to a boil. Add rice stick noodles and cook for about 3 minutes then drain.
2) In a small mason jar with lid add tamari, vinegar, minced ginger, olive oil, hoisin sauce, toasted sesame oil, chili oil, sriracha, sea salt and chopped green onions. Secure the lid and shake vigorously. Set aside.
3) Next, in a large mixing bowl add cabbage, shredded carrots, cilantro, cooked noodles and enough dressing to coat and mix until well incorporated (kitchen tongs work well for this). Taste and adjust amount of dressing as needed.
4) Garnish with sesame seeds and hot peppers. You can also add more cilantro and green onion if you like!