Ingredients
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
- Prepare Spicy Ginger Dressing: In a food processor or blender, combine the minced fresh ginger, garlic, soy sauce, agave nectar, rice wine vinegar, sesame oil, canola oil, and red pepper flakes. Blend everything together until the dressing is smooth and well combined.
- Season and Chill Dressing: Taste the dressing and season with salt and pepper according to your preference. Then, refrigerate the dressing until you are ready to use it, allowing the flavors to meld.
- Cook Rice Noodles: Cook the rice noodles according to package instructions. Once cooked, rinse them thoroughly with cold water to stop the cooking process and cool the noodles completely. Drain the noodles well.
- Combine Salad Ingredients: Transfer the cooled rice noodles to a large serving bowl. Add the shredded cabbage, julienned cucumber, carrots, sweet pepper, minced cilantro, and minced mint. Toss gently to evenly combine all ingredients.
- Dress and Garnish Salad: When ready to serve, drizzle the spicy ginger dressing over the salad. Toss thoroughly to coat all the ingredients well. Adjust seasoning with salt and pepper if needed. Finally, sprinkle the salad with chopped roasted peanuts, additional cilantro, and sesame seeds as garnish. Serve immediately and enjoy!
Notes
- To save time, prep and chop all vegetables ahead of time and store them covered in the refrigerator.
- For a gluten-free option, ensure the soy sauce used is gluten-free or substitute with tamari.
- The spiciness of the dressing can be adjusted by varying the amount of red pepper flakes to taste.
- This salad is best served fresh but can be stored refrigerated for up to 1 day; toss again before serving.
- Add protein such as cooked shrimp, chicken, or tofu for a more substantial meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian
