Spring Roll Salad with Spicy Ginger Dressing
This Spring Roll Salad with Spicy Ginger Dressing is a refreshing and nutritious meal option that celebrates the vibrant flavors of fresh vegetables and aromatic herbs. Enjoy the perfect balance of sweet, spicy, and tangy notes in every mouthful.
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 tablespoon agave nectar
- 1/2–1 teaspoon red pepper flakes
- 2 tablespoons soy sauce
- 1/4 cup rice wine vinegar
- 1 tablespoon sesame oil
- 1/4 cup chopped roasted peanuts
- 2 medium cloves garlic, minced
- 1/4 cup firmly-packed minced mint
- 1/4 cup firmly-packed minced cilantro
- 2 tablespoons canola oil or vegetable oil
- 3 tablespoons minced fresh ginger
- Salt and pepper to taste
- 8 oz rice noodles
- 1 small cucumber, julienned
- 1–1/2 cups shredded green or purple cabbage
- 2 small carrots, julienned
- 1 medium sweet pepper, julienned
- Additional cilantro and sesame seeds for topping
Instructions
- In a food processor or blender, combine minced fresh ginger, minced garlic, soy sauce, agave nectar, rice wine vinegar, sesame oil, canola oil, and red pepper flakes. Blend until smooth. Season with salt and pepper to taste. Refrigerate until ready to use.
- Cook rice noodles according to package instructions. Rinse under cold water, drain well, and set aside.
- In a large serving bowl, combine cooked rice noodles with shredded cabbage, julienned cucumber, julienned carrots, julienned sweet pepper, minced cilantro, and minced mint.
- When ready to serve, toss the salad with the prepared Spicy Ginger Dressing until well coated. Garnish with chopped roasted peanuts, additional cilantro, and sesame seeds.
Nutrition
- Calories: 410
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 2g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg