Prepare the Noodles: Bring a saucepan of water to a boil.
Remove the pan from the heat, add the cellophane noodles, and let them soak until soft and translucent, about 5 minutes.
Drain the noodles well in a colander and rinse under cold running water to stop the cooking process.
Using kitchen shears, cut the noodle bundle into quarters to make them easier to serve and eat.
Combine the Vegetables: In a large salad bowl, combine the shredded cabbage, bean sprouts, sliced cucumber, chopped scallions, and fresh cilantro.
Toss gently to mix.
Whisk the Dressing: In a small bowl or a jar with a lid, combine the rice vinegar, lime juice, tamari, brown sugar, minced garlic, toasted sesame oil, chili paste, and water.
Whisk or shake vigorously until the sugar has dissolved and the dressing is well blended.
Toss the Salad: Pour the dressing over the vegetable mixture in the large bowl.
Toss thoroughly to ensure everything is evenly coated and glistening.
Serve: Arrange the prepared cellophane noodles on a platter or in individual bowls.
Top with the dressed vegetable salad and finish with a generous sprinkle of crushed roasted peanuts before serving.
Don't be shy with fresh herbs!
Add a handful of fresh mint leaves along with the cilantro for another layer of bright, fresh flavor.
