• Before You Start…Please note that this recipe requires 30 minutes of chilling time.

  Gather all the ingredients.
  
• Follow the package instructions to rehydrate 4.2 oz dried glass/cellophane noodles (harusame). My package says to boil the noodles for 4 minutes. Rinse under cold water to remove the starch. Drain well so excess water doesn‘t dilute the dressing. Cut the noodles into shorter lengths, if you‘d like.
  
• Rehydrate 2 Tbsp dried wakame seaweed in water for 15 minutes. Squeeze the water out and set aside.
  
• Cut 1 Japanese or Persian cucumber in half lengthwise and thinly slice diagonally.
  
• Cut ⅓ carrot into thin slabs, then cut into julienne strips.
  
• Sprinkle ½ tsp Diamond Crystal kosher salt over the cucumber and carrot and coat well. Set aside for 5 minutes. Then, quickly rinse off the salt and squeeze the liquid out. Set aside.
  
• Cut 3 slices Black Forest ham into julienne strips. Now, all the ingredients are ready.
  

To Make the Salad

• In a medium bowl, combine the dressing ingredients: 3 Tbsp rice vinegar (unseasoned), 2½ Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp toasted sesame oil, 1 Tbsp neutral oil, ⅛ tsp Diamond Crystal kosher salt, and ⅛ tsp freshly ground black pepper. Whisk it all together.
  
• In a large bowl, add the harusame noodles, vegetables, ham, wakame, and 2 tsp toasted white sesame seeds. Pour the dressing on top and toss it all together. Chill the salad in the refrigerator for at least 30 minutes before serving.
  

To Store

• You can keep the leftovers in an airtight container and keep in the refrigerator for up to 2 days.