Spring Roll Salad Ginger Dressing (Printable Version)
Fresh veggies and rice noodles tossed with spicy ginger dressing for a crisp, colorful meal or side.
# Ingredients:
→ Spicy Ginger Dressing
01 -
3 tablespoons fresh ginger, minced
02 -
2 medium garlic cloves, minced
03 -
2 tablespoons soy sauce
04 -
1 tablespoon agave nectar
05 -
60 milliliters rice vinegar
06 -
15 milliliters toasted sesame oil
07 -
2 tablespoons canola oil or vegetable oil
08 -
0.5 to 1 teaspoon red pepper flakes
09 -
Salt and pepper to taste
→ Spring Roll Salad
10 -
225 grams dried rice noodles
11 -
180 grams shredded green or purple cabbage
12 -
1 small cucumber, julienned
13 -
2 small carrots, julienned
14 -
1 medium sweet pepper, julienned
15 -
15 grams fresh cilantro, minced and firmly packed
16 -
15 grams fresh mint, minced and firmly packed
17 -
30 grams roasted peanuts, chopped
18 -
Additional fresh cilantro for garnish
19 -
Sesame seeds for garnish
# Steps:
01 -
Combine ginger, garlic, soy sauce, agave nectar, rice vinegar, sesame oil, canola oil, and red pepper flakes in a food processor or blender. Blend until smooth.
02 -
Adjust the dressing with salt and pepper to taste. Refrigerate until needed.
03 -
Cook rice noodles following package instructions. Rinse thoroughly under cold water until completely cooled. Drain well and transfer to a large bowl.
04 -
Add cabbage, cucumber, carrot, sweet pepper, cilantro, and mint to the noodles. Toss gently to combine evenly.
05 -
Drizzle the prepared dressing over the salad. Toss thoroughly to coat all ingredients. Adjust seasoning with salt and pepper if desired. Garnish with chopped peanuts, additional cilantro, and sesame seeds before serving.
# Notes:
01 -
For optimal freshness and texture, dress the salad immediately before serving.