Spring Roll Salad with Spicy Ginger Dressing
A vibrant and refreshing salad that brings the flavors of traditional spring rolls, perfect for warm weather gatherings or light lunches.
Servings: 4 servings
Calories: 250kcal
Ingredients
For the Dressing
- 1/2–1 tsp crushed red pepper flakes For a hint of heat.
- 2 tbsp canola oil Neutral oil to enhance flavors.
- 1/4 cup rice vinegar Tangy addition.
- 2 tbsp soy sauce Provides savory depth.
- 1 tbsp agave nectar Adds sweetness.
- 1 tbsp sesame oil Rich, toasty flavor.
- 2 cloves garlic, minced Aromatic base.
- 3 tbsp fresh ginger, minced Gives a spicy kick.
For the Salad
- 8 oz thin rice noodles Heart of the salad.
- 2 small carrots, cut into thin strips Adds sweet crunch.
- 1 medium sweet bell pepper, thinly sliced Colorful and sweet.
- 1 small cucumber, sliced into matchsticks Brings refreshing crunch.
- 1 1/2 cups shredded cabbage Crisp base.
- 1/4 cup fresh mint, minced Adds refreshing coolness.
- 1/4 cup fresh cilantro, minced Brightens the dish.
- 1/4 cup chopped roasted peanuts For added crunch and flavor.
Instructions
Preparation
- In a blender, combine ginger, garlic, soy sauce, agave nectar, rice vinegar, sesame oil, canola oil, and crushed red pepper flakes. Blend until smooth, then chill for at least 30 minutes.
- Cook the rice noodles according to the package instructions. Drain and rinse under cold water, ensuring well-drained.
- In a large mixing bowl, toss the drained rice noodles with cabbage, cucumber, carrot strips, bell pepper, cilantro, and mint.
Assembly
- Pour the chilled dressing over the salad mixture and toss gently to coat.
- Top with chopped peanuts and extra cilantro just before serving.
- Enjoy while fresh and colorful!
Notes
Consider adding grilled chicken, shrimp, or tofu for extra protein. Store in an airtight container in the refrigerator for 2-3 days.