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Spring Roll Salad with Spicy Ginger Dressing

Zesty Spring Roll Salad with Spicy Ginger Dressing Delight

A vibrant Spring Roll Salad with Spicy Ginger Dressing, combining fresh veggies and tender rice noodles, perfect for meal prep or summer cookouts.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Spicy Ginger Dressing
  • 1 tablespoon Minced Fresh Ginger Fresh is preferable for the best flavor.
  • 1 clove Garlic Use fresh for optimal taste, or garlic powder in a pinch.
  • 2 tablespoons Soy Sauce Opt for gluten-free soy sauce or tamari if needed.
  • 1 tablespoon Agave Nectar Honey or maple syrup can serve as suitable alternatives.
  • 2 tablespoons Rice Wine Vinegar Can be substituted with apple cider or white wine vinegar.
  • 1 tablespoon Sesame Oil Canola oil works if avoiding sesame.
  • 1 tablespoon Canola Oil Any neutral oil like grapeseed will suffice.
  • 1/2 teaspoon Red Pepper Flakes Adjust to taste or omit for a milder dressing.
Salad Base
  • 8 ounces Rice Noodles Choose gluten-free rice noodles for a suitable option.
  • 2 cups Shredded Cabbage Green or purple; bok choy is a good substitute.
  • 1 medium Cucumber Offers fresh, crisp texture; zucchini can serve as an alternative.
  • 1 cup Carrots Grated; can swap with bell peppers or more cabbage.
  • 1 cup Sweet Pepper Any color of bell pepper or shredded radishes work nicely.
  • 1/2 cup Cilantro Provide herbaceous freshness; substitute with parsley if cilantro isn’t preferred.
  • 1/4 cup Mint Provide herbaceous freshness; substitute with parsley if mint isn’t preferred.
  • 1/4 cup Roasted Peanuts Sunflower seeds work for a nut-free option.

Equipment

  • Blender or Food Processor
  • Large mixing bowl
  • Colander
  • Pot

Method
 

Step-by-Step Instructions
  1. In a blender or food processor, combine minced fresh ginger, garlic, soy sauce, agave nectar, rice wine vinegar, sesame oil, canola oil, and red pepper flakes. Blend until smooth.
  2. Bring a pot of water to a rolling boil, then add the rice noodles. Cook according to package instructions, about 4-6 minutes, until tender. Drain and rinse under cold water.
  3. In a large mixing bowl, combine the rinsed rice noodles, shredded cabbage, cucumber, grated carrots, and sliced sweet pepper. Toss gently to combine.
  4. Drizzle the prepared spicy ginger dressing over the salad mixture just before serving, tossing gently to coat evenly.
  5. Sprinkle roasted peanuts, additional fresh cilantro, and sesame seeds over the top of the salad. Serve immediately while fresh.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 7gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 450mgPotassium: 300mgFiber: 4gSugar: 3gVitamin A: 200IUVitamin C: 60mgCalcium: 4mgIron: 10mg

Notes

For maximum freshness, dress the salad right before serving. Experiment with different noodles or add proteins like grilled shrimp if desired.

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