Vegan rice noodle salad with sesame dressing

Ingredients

• 1 tbsp maple syrup
• 4 tbsp tamari (for GF version) or soy sauce
• 2 large carrots
• black sesame seeds, for decoration (optional)
• 1 tbsp neutral tasting oil
• 150 g vermicelli rice noodles
• 1 English (long) cucumber
• a wedge of red (or any) cabbage
• 2 small spring onions, sliced thinly (both green and white parts)
• 10 g dried wakame seaweed
• 20 g pickled ginger, sliced into thin strips (optional)
• 50 g / 6 tbsp white sesame seeds
• 1 tbsp toasted sesame oil (for flavour)
• 4 tsp rice vinegar or lime juice
• 3-4 tsp hot chilli paste (I used sambal oelek), adjust to taste