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Spring Roll Salad with Spicy Ginger Dressing

Fresh Spring Roll Salad with Spicy Ginger Dressing Delight

This Spring Roll Salad with Spicy Ginger Dressing showcases vibrant vegetables and rice noodles tossed in zesty dressing, perfect for summer meals.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 2 tablespoons minced fresh ginger substitute with ground ginger if necessary
  • 1 clove minced garlic can be omitted
  • 3 tablespoons soy sauce use gluten-free if needed
  • 2 tablespoons agave nectar substitute with honey or maple syrup
  • 2 tablespoons rice wine vinegar can use apple cider vinegar
  • 1 tablespoon sesame oil extra virgin olive oil can be used
  • 2 tablespoons canola oil or any neutral oil
  • pinch red pepper flakes adjust to taste
Salad
  • 8 ounces rice noodles thin rice noodles can be substituted
  • 2 cups shredded cabbage (green/purple) napa cabbage can substitute
  • 1 medium cucumber zucchini can substitute
  • 1 cup julienned carrots shredded bell pepper can substitute
  • 1 cup sliced sweet pepper any bell pepper or radishes can substitute
  • 1 handful fresh cilantro
  • 1 handful fresh mint basil can be used
  • 1/2 cup chopped roasted peanuts use cashews for nut-free

Equipment

  • blender
  • Large pot
  • large serving bowl

Method
 

Prepare the Dressing
  1. In a blender, combine 2 tablespoons of minced fresh ginger, 1 clove of minced garlic, 3 tablespoons of soy sauce, 2 tablespoons of agave nectar, 2 tablespoons of rice wine vinegar, 1 tablespoon of sesame oil, 2 tablespoons of canola oil, and a pinch of red pepper flakes. Blend until smooth, season with salt and pepper to taste, and refrigerate.
Cook Rice Noodles
  1. Bring a pot of water to a boil, cook the rice noodles according to package instructions (usually 4-5 minutes). Drain and rinse under cold water until cooled.
Combine Ingredients
  1. In a large serving bowl, toss the cooked noodles, 2 cups of shredded cabbage, 1 diced cucumber, 1 cup of julienned carrots, and 1 cup of sliced sweet pepper together with fresh cilantro and mint.
Dress the Salad
  1. Drizzle the spicy ginger dressing over the salad and toss to coat thoroughly.
Garnish & Serve
  1. Sprinkle chopped roasted peanuts and more cilantro over the top, serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 400mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 180IUVitamin C: 70mgCalcium: 5mgIron: 6mg

Notes

Use fresh ingredients for best results. Dress salad just before serving.

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