2small Lebanese cucumbersthinly sliced into 'ribbons' (see instructions below)
2spring onionsthinly sliced
6cherry tomatoeshalved
8snow peasends trimmed
1small red chillithinly sliced
1/4cupfirmly packed fresh coriander leaves
1/4cupfirmly packed fresh mint leaves
100g/3.5oz vermicelli rice noodles
1/2cupraw cashews
1/4cupsesame seeds
Dressing
1/8cuptamari/soy sauce
1/8cupsesame oil
1/8cupfresh lime juice
1/2tspfresh garliccrushed
1/2tspfresh gingerfinely chopped
1Tbspapple cider vinegar
Instructions
Place noodles in a large bowl, cover with boiling water and allow to soak for 5 minutes or until soft. Drain and set aside.
Lay cucumbers horizontally on chopping board and using a large peeler, run the peeler from one end of the cucumber to the other to create cucumber 'ribbons'.
Mix all dressing ingredients in a small bowl or jar.
Assemble salad ingredients on a serving plate and sprinkle with cashews and sesame seeds.