Lebanese Glass Noodle Salad

Thinly slice the cabbage and add it to a large bowl. You can use green cabbage, purple cabbage for a pop of color, or a combination of both.
Wash the parsley, cilantro, mint, and scallions thoroughly and allow them to dry completely.
Finely chop the parsley (discarding the thick stems), cilantro, mint, and scallions. Add them to the mixing bowl with the cabbage and set aside.
Thinly slice the bell pepper and add it to the bowl along with the carrots. Add the shredded carrots, either freshly shredded or pre-shredded.
Place the glass noodles in a medium heat-safe bowl. Pour boiling water over the noodles and let them soak for 2–3 minutes, or until softened.
Drain well and set aside. If using rice noodles instead, prepare according to the package directions. (Similar instructions)
Heat a drizzle of sesame oil in a skillet over medium heat. Add the shrimp and sauté for 2–3 minutes per side, or until pink and cooked through. Remove from the heat and chop into bite-sized pieces if desired.
In a small bowl or measuring cup, whisk together the lemon juice, olive oil, sesame oil, chili oil crunch, soy sauce, and salt until well combined.
Add the drained noodles and cooked shrimp to the bowl with the herbs and vegetables.
Pour the dressing over the salad and toss well until everything is evenly coated.
Serve immediately or refrigerate for 30 minutes before serving to allow the noodles to soak up even more of the dressing and flavor.