Spring Roll Salad with Spicy Ginger Dressing
A vibrant and refreshing salad featuring fresh vegetables and rice noodles, drizzled with a zesty, spicy ginger dressing that awakens your taste buds.
Servings: 4 servings
Calories: 275kcal
Ingredients
For the Dressing
- 1 tbsp sesame oil
- 2 tbsp canola oil Neutral oil to allow other flavors to shine.
- 1/4 cup rice vinegar Contributes acidity and brightness.
- 2 tbsp soy sauce Adds umami depth.
- 1 tbsp agave nectar Balances flavors with sweetness.
- 3 tbsp fresh ginger, finely minced Star ingredient for spiciness.
- 2 cloves garlic, finely minced Enhances overall flavor.
- 1/2–1 tsp crushed red pepper flakes Adjust to taste for heat.
For the Salad
- 8 oz thin rice noodles Base of the salad.
- 1 1/2 cups shredded cabbage Purple or green, adds crunch.
- 2 small carrots, cut into thin strips Provides crunch and sweetness.
- 1 medium sweet bell pepper, thinly sliced For color and crisp texture.
- 1 small cucumber, sliced into matchsticks Light and refreshing.
- 1/4 cup minced fresh mint Provides a burst of aroma.
- 1/4 cup minced fresh cilantro Lends a fresh herbal note.
- 1/4 cup chopped roasted peanuts For added crunch and nuttiness.
Instructions
Preparation
- In a blender or food processor, combine minced ginger, garlic, soy sauce, agave nectar, rice vinegar, sesame oil, canola oil, and crushed red pepper flakes. Blend until smooth and chill in the refrigerator.
- Cook rice noodles according to package instructions. Rinse under cold water and drain thoroughly.
Assembly
- In a large mixing bowl, toss chilled noodles with shredded cabbage, matchstick cucumbers, carrots, bell peppers, chopped cilantro, and mint leaves.
- Pour the chilled dressing over the salad mixture and toss gently until coated.
- Sprinkle peanuts and additional cilantro over the top before serving.
Notes
For added protein, consider including grilled chicken, shrimp, or tofu. Let the salad sit for 10-15 minutes after dressing for enhanced flavors. Serve in a large bowl for an appealing presentation.