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CHOP VEGGIES: Cut 1 cucumber, 1 carrot, and ⅛ green cabbage into thin slices (juilienne). Add all to a large mixing bowl. Thinly slice 1 green onion and add it to the same mixing bowl. Then, add 1 cup bean sprouts and ¼ cup cilantro.
SOAK NOODLES: Soak 4½ ounces vermicelli rice noodles in a bowl with hot water per package instructions. When tender, rinse under cold water to cool, drain well, and add to the bowl with the veggies.
MAKE DRESSING: To a bowl, add ¼ cup reduced-sodium soy sauce, ¼ cup fresh lime juice, 3 tablespoons maple syrup, 2 tablespoons sesame oil, 1 clove garlic (grated), 2 red chilis (thinly sliced), and 1 teaspoon sesame seeds. Whisk to combine.
MIX SALAD: Pour ¾ of the dressing over the salad and toss until combined. Reserve the remaining dressing for later.
GARNISH: Serve in a bowl and garnish with 4 tablespoons peanuts (lightly toasted), more cilantro, and a drizzle of reserved dressing.