Description
This spring roll salad features rice noodles, crisp vegetables, and a bold spicy ginger dressing. It works well for meal prep, light dinners, or a fresh side dish.
Ingredients
- Fresh ginger, minced
- Garlic cloves, minced
- Soy sauce
- Agave nectar
- Rice vinegar
- Toasted sesame oil
- Canola or vegetable oil
- Red pepper flakes
- Salt
- Black pepper
- Rice noodles
- Shredded green or purple cabbage
- Cucumber, julienned
- Carrots, julienned
- Sweet pepper, julienned
- Fresh cilantro, minced
- Fresh mint, minced
- Roasted peanuts, chopped
- Sesame seeds
Instructions
- Blend all dressing ingredients until smooth and set aside.
- Cook rice noodles according to package directions, rinse with cold water, and drain well.
- Add noodles, cabbage, cucumber, carrots, sweet pepper, cilantro, and mint to a large bowl.
- Drizzle dressing over the salad and toss until evenly coated.
- Garnish with peanuts, cilantro, and sesame seeds before serving.
Notes
- Store dressing separately for best texture.
- Add protein like tofu or shrimp if desired.
- Adjust red pepper flakes to control heat.
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 9g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg