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Vibrant spring roll salad with colorful vegetables and rice noodles served in a rustic wooden bowl, topped with sesame seeds and herbs.
Alyssa

Spring Roll Salad with Spicy Ginger Dressing

This loaded spring roll salad features a rainbow of fresh veggies and tender rice noodles tossed in a flavorful spicy ginger dressing.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 people
Course: Dinner, Lunch, Sides
Cuisine: Asian
Calories: 410
Ingredients Method

Ingredients
  

  • 3 tablespoons minced fresh ginger
  • 2 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
  • to taste Salt and pepper
  • 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 minced cilantro
  • 1/4 cup minced mint
  • 1/4 cup chopped roasted peanuts
  • to taste Additional cilantro and sesame seeds for topping

Method
 

  1. In a food processor or blender, combine ginger, garlic, soy sauce, agave, vinegar, sesame oil, canola oil, and red pepper flakes to taste. Blend dressing until smooth.
  2. Season dressing with salt and pepper to taste and refrigerate until ready to use.
  3. Cook rice noodles according to package instructions. Rinse noodles well with cold water until noodles are completely cooled. Drain noodles and transfer to a large serving bowl.
  4. Add cabbage, cucumber, carrot, sweet pepper, cilantro, and mint to rice noodles and toss to combine.
  5. When ready to serve, drizzle dressing over salad and toss well to evenly coat. Season salad with salt and pepper to taste if needed and garnish with peanuts, cilantro and sesame seeds. Enjoy!