Spring Roll Salad Ginger Dressing (Printable Version)
Crisp veggies and rice noodles tossed with spicy ginger dressing, topped with herbs and crunchy peanuts for a refreshing meal.
# Ingredients:
→ Spicy Ginger Dressing
01 -
3 tablespoons minced fresh ginger
02 -
2 medium cloves garlic, minced
03 -
2 tablespoons soy sauce
04 -
1 tablespoon agave nectar
05 -
1 tablespoon sesame oil
06 -
2 tablespoons canola oil or vegetable oil
07 -
1/2-1 teaspoon red pepper flakes
08 -
Salt and pepper to taste
→ Spring Roll Salad
09 -
225g rice noodles
10 -
1-1/2 cups shredded green or purple cabbage
11 -
1 small cucumber, julienned
12 -
2 small carrots, julienned
13 -
1 medium sweet pepper, julienned
14 -
1/4 cup firmly-packed minced cilantro
15 -
1/4 cup firmly-packed minced mint
16 -
1/4 cup chopped roasted peanuts
17 -
Additional cilantro and sesame seeds for garnish
# Steps:
01 -
In a food processor or blender, combine ginger, garlic, soy sauce, agave, sesame oil, canola oil, and red pepper flakes. Blend until smooth. Season with salt and pepper to taste and refrigerate until ready to use.
02 -
Cook rice noodles according to package instructions. Rinse thoroughly with cold water until completely cooled. Drain well and transfer to a large serving bowl.
03 -
Add cabbage, cucumber, carrot, sweet pepper, cilantro, and mint to the rice noodles. Toss gently to combine all ingredients evenly.
04 -
Drizzle the prepared dressing over the salad and toss well to evenly coat. Adjust seasoning with salt and pepper if needed. Garnish with roasted peanuts, fresh cilantro and sesame seeds before serving.
# Notes:
01 -
This refreshing salad combines all the flavors of spring rolls in an easy-to-serve format with no rolling required.
02 -
The dressing can be made up to 3 days ahead and stored in the refrigerator.