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Separate the cabbage into leaves. Lay out one leaf and slice it horizontally through the white stem portion to make it thinner. Repeat with the remaining leaves, then stack and cut them crosswise into ¹/₈-inch shreds. Place in a colander with the cucumber and toss with the salt.
Meanwhile, bring a large pot of water to a boil. Add the vermicelli and cook according to the package instructions. Rinse under cold water and drain. Snip with kitchen scissors into shorter, more manageable lengths.
Squeeze out the excess liquid from the cabbage and cucumber by pressing them between your hands. Drop each squeezed handful into a large bowl without rinsing it. Add the vermicelli noodles, carrot, scallion, garlic, soy sauce, vinegar, sugar, MSG, and sesame oil and stir well. Taste and adjust the salt and other seasonings as needed.
You can enjoy this immediately or chill it in the refrigerator, covered, for a few hours to let flavors meld. Stir in the cilantro just before serving for the freshest flavor.