Adapted this recipe from Eating Well magazine, the summer issue. One of my favorite cooking magazines. I made a few changes, the original recipe uses 3/4 cup vinegar, I thought it was way too much, so I cut down to 5 tablespoons, which was perfect. The original doesn't use soy sauce and sesame oil, but I added both of them into my salad, and I also threw in 1 small clove of minced garlic. The recipe was very easy to follow, nothing is complicated. It was so refreshing and tasty. I had it for my dinner, the leftover for lunch the next day, and it was even better. If you can't find brown rice noodles, just use regular rice noodles, or even soba noodles, it will be as delicious as this one.