Soft rice noodles and crunchy white cabbage, cucumber and carrot come together with a creamy, fresh dressing of tahini, lime and ginger. Coriander, mint and sesame make it fragrant and nutty, with chili oil for a little warming kick.
The foundation of this dish is the contrast between soft rice noodles and vegetables that stay raw and crunchy. White cabbage is firm enough to slice thinly and keeps its bite even after the dressing is added. Cucumber brings juiciness; carrot adds a touch of sweetness and extra crunch. Slice the vegetables as evenly as possible, using a sharp knife or a mandoline, for example. If using a mandoline, a cut-resistant glove is a good idea, and thin strips make everything easier to pick up with the noodles.
The dressing is deliberately its own combination: tahini makes it creamy and rich, while lime juice brightens the sesame paste. Ginger brings a fresh, gently peppery flavor; soy sauce adds salt and umami. First stir the lime juice into the tahini. The mixture may thicken temporarily; gradually whisk in cold water until it flows smoothly from a spoon. This lets you adjust the consistency without needing extra oil. Taste before adding salt: soy sauce and chili oil can already be quite salty.
Rice noodles soften quickly, so follow the package directions and taste them toward the end of the cooking time. After draining, rinse them briefly with cold water to stop the cooking and wash away excess starch. Then let them drain well; any water left behind will dilute the dressing. Rice noodles vary by brand and width, so don’t rely on the clock alone. Thin vermicelli cooks faster than wide, flat noodles. Toss them with the dressing just before serving so the cabbage and cucumber stay fresh.
Coriander and mint are more than a green garnish here: their aroma balances the creamy tahini. Tear larger mint leaves roughly and don’t chop the coriander too finely, so the herbs remain distinct. Toasted sesame adds a dry, nutty crunch. Adjust the amount of chili oil to taste or serve it on the side. No tahini on hand? Use smooth peanut butter as an alternative, but the flavor will be noticeably different; thin it gradually with water and extra lime, too.
Serve the noodles as a vegetarian main, with lime wedges for anyone who wants more acidity. For a more substantial meal, add fried tofu or edamame, though neither is needed to balance this recipe. If making the dressing ahead, cover and refrigerate it, then stir well before using; add a splash of water if needed. The mixed noodles are best soon after preparation, while the vegetables are still crunchy.
Cook the rice noodles according to the package directions. Drain, rinse briefly with cold water and let drain well.
Meanwhile, slice the white cabbage into thin strips. Cut the carrot into matchsticks and the cucumber into thin strips. Pick the coriander and mint leaves from the stems; tear large mint leaves in half.
In a bowl, whisk together the tahini, lime juice, lime zest, ginger and soy sauce. Gradually whisk in 3 tablespoons cold water. Add more water if needed until the dressing is smooth and pourable. Stir in the chili oil and taste; season with salt.
Toast the sesame seeds in a dry frying pan over medium-high heat for 2–3 minutes, shaking the pan regularly. Transfer the seeds to a plate as soon as they are lightly colored and fragrant.
Put the drained noodles, cabbage, carrot and cucumber in a large bowl. Add the dressing and most of the coriander and mint, then toss well.
Divide among bowls and finish with the remaining herbs and toasted sesame seeds. Serve immediately.
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