Lebanese Glass Noodle Salad

Steps

1. Thinly slice the cabbage and place it in a large mixing bowl.
2. Wash and dry the parsley, cilantro, mint, and scallions. Finely chop them, discarding thick parsley stems, and add to the bowl.
3. Add the thinly sliced bell pepper and shredded carrots to the bowl; set aside.
4. Place the rice vermicelli noodles in a heat-safe bowl and pour boiling water over them. Let soak 2–3 minutes until softened, then drain well.
5. Heat a drizzle of sesame oil in a skillet over medium heat. Cook the shrimp 2–3 minutes per side until pink and cooked through. Chop into bite-sized pieces if desired.
6. In a small bowl, whisk together the lemon juice, olive oil, sesame oil, chili oil crunch, soy sauce, and salt to make the dressing.
7. Add the drained noodles and cooked shrimp to the bowl with the vegetables and herbs. Pour the dressing over and toss until evenly coated.
8. Serve immediately, or refrigerate for 30 minutes to let the flavors absorb before serving.