Spring Roll Salad Spicy Ginger (Print Version)
# Ingredients:
→ Spicy Ginger Dressing
01 -
3 tablespoons fresh ginger, minced
02 -
2 medium garlic cloves, minced
03 -
2 tablespoons soy sauce
04 -
1 tablespoon agave nectar
05 -
1/4 cup rice vinegar
06 -
1 tablespoon toasted sesame oil
07 -
2 tablespoons canola oil
08 -
1/2 to 1 teaspoon crushed red pepper flakes
09 -
Salt and black pepper, to taste
→ Spring Roll Salad
10 -
225 grams (8 oz) dried rice noodles
11 -
180 grams (1 1/2 cups) shredded green or purple cabbage
12 -
1 small cucumber, julienned
13 -
2 small carrots, julienned
14 -
1 medium sweet pepper, julienned
15 -
15 grams (1/4 cup) minced fresh cilantro, packed
16 -
10 grams (1/4 cup) minced fresh mint, packed
17 -
36 grams (1/4 cup) chopped roasted peanuts
18 -
Additional fresh cilantro and sesame seeds, for garnish
# Instructions:
01 -
In a blender or food processor, combine minced ginger, garlic, soy sauce, agave nectar, rice vinegar, sesame oil, canola oil, and desired amount of red pepper flakes. Blend until dressing is smooth.
02 -
Taste dressing and season with salt and black pepper as needed. Refrigerate until serving.
03 -
Cook rice noodles per package instructions. Rinse thoroughly under cold water until fully cool, then drain well and transfer to a large serving bowl.
04 -
Add shredded cabbage, cucumber, carrots, sweet pepper, cilantro, and mint to the rice noodles. Toss gently to combine.
05 -
Just before serving, drizzle ginger dressing over the salad and toss well to coat evenly. If needed, adjust seasoning with additional salt and pepper. Top with chopped peanuts, extra cilantro, and sesame seeds.
# Notes:
01 -
For best flavor and texture, assemble the salad just before serving to maintain freshness and crunch.