Spring Roll Salad with Spicy Ginger Dressing
A vibrant and refreshing dish featuring fresh vegetables, flavorful herbs, and a spicy ginger dressing, perfect for springtime meals.
Servings: 4 servings
Calories: 300kcal
Ingredients
For the Dressing
- 1/2–1 tsp crushed red pepper flakes Adds a spicy kick.
- 2 tbsp canola oil A neutral oil for blending.
- 2 cloves garlic, finely minced Brings depth to the dressing.
- 1/4 cup rice vinegar Adds fruity acidity.
- 2 tbsp soy sauce Contributes umami flavor.
- 1 tbsp agave nectar Natural sweetener for balance.
- 1 tbsp sesame oil Adds nutty richness.
- 3 tbsp finely minced fresh ginger Provides spicy ginger punch.
For the Salad
- 1/4 cup minced fresh mint Provides refreshing flavor.
- 2 small carrots, cut into thin strips Adds sweet crunch.
- 8 oz thin rice noodles Hearty base for the salad.
- 1 medium sweet bell pepper, thinly sliced Adds vibrant color.
- 1 small cucumber, sliced into matchsticks Fresh and hydrating.
- 1 1/2 cups shredded purple or green cabbage Provides color and crunch.
- 1/4 cup minced fresh cilantro Enhances overall flavor.
- 1/4 cup chopped roasted peanuts Crunchy topping.
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. Refrigerate for about 20 minutes.
- Cook the rice noodles according to package instructions. Rinse under cold water and drain.
Assembly
- In a large mixing bowl, toss the noodles with cabbage, cucumber, carrot strips, bell pepper, cilantro, and mint.
- Drizzle the chilled dressing over salad mixture. Toss until everything is well-coated.
- Sprinkle roasted peanuts and extra cilantro before serving.
Notes
For variations, try adding grilled chicken, shrimp, or tofu. Store in an airtight container and consume within two days.