Add the rice vinegar, chili garlic sauce, sugar, and salt to a small saucepan.
Bring to a boil over medium heat and boil for about 1 minute until all sugar is dissolved.
Turn off heat and allow to cool.
To make the salad:
While the dressing is cooling, chop the cucumbers and shred the cabbage and carrots. (You can also use a 16 oz. bag of shredded cabbage and carrots so all you need to do is chop the cucumbers).
Pour the dressing over the veggies after it has cooled and toss. (The dressing can still be warm, but not hot).
Cook the rice noodles according to the package directions then drain and rinse with cold water. (Cooking times will vary depending on the brand and size of the noodle).
Toss the drained and rinsed rice noodles with the veggies and dressing coating it well.