Description
A vibrant and fresh Spring Roll Salad with a zesty and spicy ginger dressing, featuring crisp vegetables, tender rice noodles, and aromatic herbs, topped with crunchy peanuts and sesame seeds for a delightful texture.
Ingredients
Scale
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 wine 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 Spicy Ginger Dressing: In a food processor or blender, combine minced fresh ginger, garlic, soy sauce, agave nectar, rice wine vinegar, sesame oil, canola or vegetable oil, and red pepper flakes. Blend until the dressing is smooth and well combined.
- Season and Refrigerate Dressing: Taste the dressing and season with salt and pepper as desired. Refrigerate the dressing until ready to use to allow the flavors to meld.
- Cook Rice Noodles: Prepare rice noodles according to package instructions. Once cooked, rinse noodles thoroughly with cold water to cool them completely, then drain well and transfer to a large serving bowl.
- Combine Salad Ingredients: Add shredded cabbage, julienned cucumber, carrots, sweet pepper, minced cilantro, and mint to the bowl with the rice noodles. Toss gently to mix all ingredients evenly.
- Dress the Salad: When ready to serve, drizzle the spicy ginger dressing over the salad and toss well to ensure everything is evenly coated with the flavorful dressing.
- Garnish and Serve: Taste the salad and adjust salt and pepper if needed. Garnish with chopped roasted peanuts, additional fresh cilantro, and sesame seeds for added crunch and aroma. Enjoy immediately for best freshness.
Notes
- Rice noodles should be well rinsed and cooled to prevent clumping and maintain a pleasant texture.
- Adjust the amount of red pepper flakes depending on your preferred level of spiciness.
- This salad is best served fresh but can be chilled for up to a few hours; toss again before serving.
- For a gluten-free option, ensure soy sauce used is tamari or a certified gluten-free brand.
- To add protein, consider topping with grilled shrimp, tofu, or shredded chicken.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook (noodle boiling and mixing)
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 salad bowl (approx. 1 cup)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: spring roll salad, spicy ginger dressing, rice noodle salad, Asian salad, vegan salad, fresh herbs salad, healthy salad, gluten-free option
