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 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 the Spicy Ginger Dressing: In a food processor or blender, combine minced fresh ginger, minced garlic, soy sauce, agave nectar, rice vinegar, sesame oil, canola or vegetable oil, and red pepper flakes to taste. Blend the dressing until it is smooth and evenly mixed. Season with salt and pepper to taste, then refrigerate until ready to use to allow the flavors to meld.
- Cook the Rice Noodles: Cook the rice noodles according to the package instructions, typically by boiling them until tender. Once cooked, rinse the noodles thoroughly under cold water until completely cooled. Drain well to remove excess water and transfer the noodles to a large serving bowl.
- Assemble the Salad: To the prepared rice noodles, add shredded green or purple cabbage, julienned cucumber, carrots, sweet pepper, minced cilantro, and minced mint. Toss all the ingredients together gently to combine them evenly.
- Dress and Serve: When ready to serve, drizzle the chilled spicy ginger dressing over the salad. Toss well to coat all ingredients evenly with the dressing. Taste and season the salad with additional salt and pepper if necessary. Garnish the salad with chopped roasted peanuts, extra cilantro leaves, and a sprinkle of sesame seeds for added texture and flavor. Serve immediately and enjoy your fresh spring roll salad!
Notes
- You can prepare components like the dressing and julienned vegetables ahead of time to save on prep at serving.
- Adjust the amount of red pepper flakes in the dressing according to your preferred heat level.
- Use fresh herbs like cilantro and mint for the best flavor; dried herbs won’t provide the same freshness.
- Rice noodles must be cooled thoroughly before mixing to prevent clumping in the salad.
- This salad is best served fresh but can be stored refrigerated for up to one day.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Blending
- Cuisine: Asian
- Diet: Vegetarian
