Korean-Inspired Rainbow Kimchi Noodle Salad

Ingredients

• 100g sweet potato (dangmyeon) glass noodles (or sub with rice vermicelli)

  100g sweet potato (dangmyeon) glass noodles (or sub with rice vermicelli)
• 1 cup vegan kimchi, chopped vegan kimchi

  1 cup vegan kimchi, chopped
• 1 cup red cabbage, shredded red cabbage

  1 cup red cabbage, shredded
• 1 cup carrot, julienned carrot

  1 cup carrot, julienned
• 1 cup cucumber, julienned cucumber

  1 cup cucumber, julienned
• 1/2 red bell pepper, thinly sliced red bell pepper

  1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced yellow bell pepper

  1/2 yellow bell pepper, thinly sliced
• 2 scallions, sliced thinly scallions

  2 scallions, sliced thinly
• 1/4 cup fresh cilantro or Korean perilla leaves, chopped korean perilla leaves

  1/4 cup fresh cilantro or Korean perilla leaves, chopped
• 1 tbsp toasted sesame seeds toasted sesame seeds

  1 tbsp toasted sesame seeds
• 1 sheet roasted seaweed (gim/nori), sliced into thin strips roasted seaweed

  1 sheet roasted seaweed (gim/nori), sliced into thin strips
• Dressing:

  Dressing:
• 2 tbsp gochujang (Korean chili paste, gluten-free if needed) gochujang

  2 tbsp gochujang (Korean chili paste, gluten-free if needed)
• 2 tbsp rice vinegar rice vinegar

  2 tbsp rice vinegar
• 1 tbsp maple syrup maple syrup

  1 tbsp maple syrup
• 1 tbsp toasted sesame oil toasted sesame oil

  1 tbsp toasted sesame oil
• 1 tbsp low-sodium tamari or soy sauce soy sauce

  1 tbsp low-sodium tamari or soy sauce
• 1 clove garlic, minced garlic

  1 clove garlic, minced
• 1 tsp grated ginger ginger

  1 tsp grated ginger
• Optional Toppings:

  Optional Toppings:
• 1/2 cup edamame, shelled and cooked edamame

  1/2 cup edamame, shelled and cooked
• 1/2 avocado, sliced avocado

  1/2 avocado, sliced