Description
A refreshing Spring Roll Salad topped with a spicy ginger dressing that brings a delightful flavor twist.
Ingredients
Scale
- SPICY GINGER DRESSING
- 3 tablespoons minced fresh ginger
- 2 medium cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon agave nectar
- 1/4 cup rice wine vinegar
- 1 tablespoon sesame oil
- 2 tablespoons canola oil or vegetable oil
- 1/2–1 teaspoon red pepper flakes
- Salt and pepper to taste
- SPRING ROLL SALAD
- 8 oz rice noodles
- 1–1/2 cups shredded green or purple cabbage
- 1 small cucumber, julienned
- 2 small carrots, julienned
- 1 medium sweet pepper, julienned
- 1/4 cup firmly-packed minced cilantro
- 1/4 cup firmly-packed minced mint
- 1/4 cup chopped roasted peanuts
- Additional cilantro and sesame seeds for topping
Instructions
- In a food processor or blender, combine ginger, garlic, soy sauce, agave, vinegar, sesame oil, canola oil, and red pepper flakes. Blend until smooth.
- Season with salt and pepper, then refrigerate the dressing.
- Cook rice noodles, rinse with cold water, and transfer them to a large bowl.
- Add cabbage, cucumber, carrots, pepper, cilantro, and mint to the noodles.
- When ready to serve, drizzle with dressing and toss well.
- Season with additional salt and pepper to taste, then garnish with peanuts, cilantro, and sesame seeds. Enjoy!
Notes
- Adjust the amount of red pepper flakes to your spice preference.
- For a vegetarian version, ensure that soy sauce is plant-based.
- Leftover dressing can be stored in the fridge for up to a week.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing and Blending
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg