Description
This vibrant Spring Roll Salad with Spicy Ginger Dressing features a refreshing mix of colorful fresh vegetables and tender rice noodles tossed in a zesty, homemade ginger dressing. Perfect as a light lunch or side dish, it’s easy to make ahead and loaded with bright flavors and crunchy textures.
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 the minced ginger, garlic, soy sauce, agave nectar, rice vinegar, sesame oil, canola oil, and red pepper flakes. Blend the mixture until smooth and well combined. Season with salt and pepper according to taste. Refrigerate the dressing until you’re ready to use it.
- Cook the Rice Noodles: Follow the package instructions to cook the rice noodles until tender. Once cooked, rinse the noodles thoroughly under cold water to cool them down completely and stop the cooking process. Drain well and transfer the noodles to a large serving bowl.
- Combine the Salad Ingredients: To the bowl with noodles, add shredded cabbage, julienned cucumber, carrots, sweet pepper, minced cilantro, and minced mint. Toss everything together gently to combine all the fresh vegetables and herbs evenly with the noodles.
- Add the Dressing and Garnish: When ready to serve, drizzle the chilled spicy ginger dressing over the salad. Toss the salad thoroughly to coat all the ingredients evenly with the dressing. Adjust seasoning with additional salt and pepper if needed. Garnish with chopped roasted peanuts, extra cilantro leaves, and a sprinkle of sesame seeds before serving.
Notes
- Salad is best if served immediately after dressing to maintain the crispness of the vegetables and noodles.
- You can adjust the amount of red pepper flakes in the dressing to control the spice level.
- For a gluten-free version, use tamari or a gluten-free soy sauce.
- Make the dressing ahead of time and store it refrigerated for up to 3 days.
- Add protein like cooked shrimp, chicken, or tofu for a more substantial meal.
