Description
A fresh and vibrant Spring Roll Salad featuring crisp vegetables and fragrant herbs tossed with tender rice noodles, all coated in a spicy, tangy ginger dressing. This light and flavorful salad is perfect for a healthy lunch or dinner, delivering a perfect balance of textures and a kick of heat from red pepper flakes.
Ingredients
Spicy Ginger Dressing
- 3 tablespoons minced fresh ginger
- 2 medium 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
- Salt and pepper to taste
Spring Roll Salad
- 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 firmly-packed minced cilantro
- 1/4 cup firmly-packed minced mint
- 1/4 cup chopped roasted peanuts
- Additional cilantro and sesame seeds for topping
Instructions
- Prepare the Spicy Ginger Dressing: In a food processor or blender, combine minced fresh ginger, minced garlic, soy sauce, agave nectar, rice wine vinegar, sesame oil, canola or vegetable oil, and red pepper flakes according to your heat preference. Blend until the mixture is smooth and well combined.
- Season the Dressing: Taste the dressing and season with salt and freshly ground black pepper. Once seasoned, refrigerate the dressing to allow the flavors to meld and keep it chilled until ready to use.
- Cook the Rice Noodles: Prepare the rice noodles according to the package instructions, typically by boiling briefly until tender. After cooking, rinse the noodles thoroughly under cold water to stop the cooking process and cool them completely. Drain well to remove excess water.
- Assemble the Salad Base: Transfer the cooled rice noodles to a large serving bowl. Add shredded cabbage, julienned cucumber, julienned carrots, julienned sweet pepper, minced cilantro, and minced mint to the noodles. Toss gently to combine all the ingredients evenly.
- Dress and Finish the Salad: When ready to serve, drizzle the chilled spicy ginger dressing over the salad mixture. Toss thoroughly to coat everything evenly with the dressing. Adjust seasoning with salt and pepper if needed.
- Garnish and Serve: Sprinkle chopped roasted peanuts, additional fresh cilantro, and sesame seeds over the top as garnish. Serve immediately for the best texture and flavor.
Notes
- Rice noodles should be cooked al dente to maintain a pleasing texture in the salad.
- Adjust the amount of red pepper flakes based on your spice tolerance.
- The dressing can be made a day ahead and refrigerated to deepen flavors.
- For a gluten-free version, ensure the soy sauce used is gluten-free.
- Add protein such as cooked shrimp or tofu for a more filling meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Blending
- Cuisine: Asian
