rice noodle salad with carrots and orange ginger skyr vinaigrette

Salad:

4 oz (about half the package) dried thin rice stick noodles (rice vermicelli)

1 Tbsp toasted sesame oil

¾ pound (about 5 medium) carrots, peeled & grated (pat dry with paper towels if needed. Fresh is best but bagged shredded carrots are okay in a pinch)

2 cups shredded crunchy vegetables (radish, cabbage, bok choy, red bell pepper, bean sprouts or ½ bag of supermarket coleslaw mix)

4 scallions, white and green parts, thinly sliced on bias + more for garnish

½ English cucumber, seeded, chopped into bite-size pieces

1 handful each fresh basil, cilantro, mint, stems removed and leaves chopped

½ cup roughly chopped roasted salted peanuts or cashews

2 Tablespoons toasted sesame seeds

1 avocado, pitted, peeled, sliced or diced

Dressing:

1 (5.3 ounce) Orange Ginger skyr

1 lime, juiced

3 Tbsp soy sauce or tamari

2 Tbsp extra virgin olive oil

1 Tbsp toasted sesame oil

2 tsp light brown sugar (optional)

1 clove garlic grated or minced

½ tsp red chili flakes or more if desired