Description
Experience the vibrant flavors of a Spring Roll Salad with Spicy Ginger Dressing, a refreshing dish that showcases a delightful mix of fresh vegetables and tender rice noodles. This salad is not only visually stunning but also incredibly versatile, making it a perfect choice for lunch, dinner, or as an enticing side dish for any occasion.
Ingredients
Scale
- 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
- 3 tablespoons minced fresh ginger
- 2 medium cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon agave nectar
- 1/4 cup rice grape juice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons canola oil or vegetable oil
- 1/2–1 teaspoon red pepper flakes
- Salt and pepper to taste
- Additional cilantro and sesame seeds for topping
Instructions
- Prepare the dressing by whisking together minced ginger, garlic, soy sauce, agave nectar, rice grape juice vinegar, sesame oil, canola oil, and red pepper flakes in a mixing bowl. Season with salt and pepper to taste.
- Cook the rice noodles according to package instructions until tender. Drain and rinse under cold water.
- In a large mixing bowl, combine cooked rice noodles with shredded cabbage, cucumber, carrots, sweet pepper, cilantro, mint, and roasted peanuts. Pour the dressing over the mixture and toss gently to coat evenly.
- Garnish with additional cilantro and sesame seeds before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg