Spring Roll Salad with Spicy Ginger Dressing
This loaded spring roll salad features a rainbow of fresh veggies and tender rice noodles tossed in a flavorful spicy ginger dressing.
Equipment
- Food processor
- blender
Ingredients
Spicy Ginger Dressing
- 3 tablespoons minced fresh ginger
- 2 medium cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon agave nectar
- ¼ cup rice wine vinegar https://amzn.to/3xgPnSY
- 1 tablespoon sesame oil https://amzn.to/4aaztYK
- 2 tablespoons canola oil or vegetable oil
- ½-1 teaspoon red pepper flakes
- Salt and pepper to taste
Spring Roll Salad
- 8 oz rice noodles https://amzn.to/3VEnqyn
- 1-½ cups shredded green or purple cabbage
- 1 small cucumber, julienned
- 2 small carrots, julienned
- 1 medium sweet pepper, julienned
- ¼ cup minced cilantro firmly-packed
- ¼ cup minced mint firmly-packed
- ¼ 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.
Notes
Salad is best if served immediately after dressing.
Nutrition
Serving: 12ozCalories: 410kcalCarbohydrates: 72.5gProtein: 7.3gFat: 10.3gSaturated Fat: 1.2gSodium: 320mgPotassium: 313mgFiber: 5.3gSugar: 3.7gCalcium: 69mgIron: 3mg
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