Optional: 1/16thteaspoonxanthan gumThis may be blended into the dressing, so it best coats the salad ingredients. See Notes for Instructions. (I do personally like to thicken my dressing, and recommend it.)
Place Palmini noodles in fine mesh colander. Rinse and drain well. Add them to a large mixing bowl.
Add to bowl: red bell peppers, cucumber, bamboo shoots, green onions and chopped fresh cilantro.
Use a whisk and small mixing bowl to assemble the dressing. Add to bowl: sour cream, soy sauce (or coconut aminos), toasted sesame oil, apple cider vinegar, fresh ginger, minced fresh cilantro, pepper and sea salt. Whisk to combine.
Pour half the dressing over the noodles. Toss well to coat. Serve individual salads or spoon into a large serving bowl. Pour remaining dressing into small pitcher, to pass with the salad, for those who want more dressing.
Top salads with protein of choice. (You can also toss the protein in with the salad, if preferred.) Garnish with optional peanuts and/or sesame seeds.
How to thicken the dressing
This delicious creamy dressing can be thickened so it best coats the salad. To do this, you can whisk xanthan gum in really thoroughly (which works great), or use a blender (or small food processor. Small blenders work best, because the dressing recipe is small).
Follow the Instructions from Step 3 above. Before whisking together, sprinkle xanthan over the surface, then quickly and vigorously whisk it in, until you see the dressing thicken. About 30 seconds of vigorous whisking. If you see any tiny bits of xanthan, whisk a bit more.
Pour over salad, and toss to coat.
Place all salad dressing ingredients (except the fresh cilantro and xanthan) into the blender. Right before blending, sprinkle xanthan over the surface. Put on lid, and purée until smooth, about 20 seconds.
Pour over salad, adding the fresh cilantro, and toss to coat.