Description
Enjoy the fresh flavors of spring rolls in salad form with a zesty and spicy ginger dressing. This colorful and vibrant dish is perfect for a light and refreshing meal.
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
- Spicy Ginger Dressing
In a food processor or blender, combine ginger, garlic, soy sauce, agave, vinegar, sesame oil, canola oil, and red pepper flakes to taste. Blend dressing until smooth.
Season dressing with salt and pepper to taste and refrigerate until ready to use.
- Spring Roll Salad
Cook rice noodles according to package instructions. Rinse noodles well with cold water until noodles are completely cooled. Drain noodles and transfer to a large serving bowl.
Add cabbage, cucumber, carrot, sweet pepper, cilantro, and mint to rice noodles and toss to combine.
When ready to serve, drizzle dressing over salad and toss well to evenly coat. Season salad with salt and pepper to taste if needed and garnish with peanuts, cilantro, and sesame seeds. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Spring Roll Salad, Asian Salad, Ginger Dressing, Rice Noodles, Vegetarian Salad
