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Spring Roll Salad with Spicy Ginger Dressing

Refreshing Spring Roll Salad with Spicy Ginger Dressing Delight

This Spring Roll Salad with Spicy Ginger Dressing is a delightful twist on a traditional favorite, packed with vibrant veggies and flavor.
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Prep Time 15 minutes
Cook Time 6 minutes
Chill Time 30 minutes
Total Time 51 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing Ingredients
  • 1 tablespoon Fresh Ginger use young ginger for milder flavor
  • 1 clove Garlic fresh is best for vibrant taste
  • 3 tablespoons Soy Sauce substitute with tamari for gluten-free
  • 1 tablespoon Agave Nectar maple syrup can be used as an alternative
  • 2 tablespoons Rice Wine Vinegar apple cider vinegar is a good substitute
  • 1 tablespoon Sesame Oil canola oil for a milder option
  • 2 tablespoons Canola or Vegetable Oil olive oil may alter the flavor
  • 1 teaspoon Red Pepper Flakes adjust or omit according to spice preference
  • to taste Salt adjust to taste
  • to taste Pepper adjust to taste
Salad Ingredients
  • 4 oz Rice Noodles both thin or wide noodles work
  • 2 cups Shredded Cabbage green or purple cabbage works
  • 1 medium Cucumber can substitute with zucchini
  • 1 cup Carrots use grated or julienned
  • 1 medium Sweet Pepper choose red, yellow, or orange
  • 1/2 cup Cilantro substitute with parsley if desired
  • 1/4 cup Mint basil works as a substitute
  • 1/2 cup Roasted Peanuts use sunflower seeds for nut-free
  • to taste Additional garnish extra cilantro and sesame seeds

Equipment

  • Food Processor
  • Large pot
  • Mixing Bowl
  • Tongs

Method
 

Dressing Preparation
  1. In a food processor or blender, combine fresh ginger, minced garlic, soy sauce, agave nectar, rice wine vinegar, sesame oil, and canola oil. Blend until smooth and creamy, about 30 seconds.
  2. Taste and season with salt and pepper as needed. Transfer the dressing to a jar and refrigerate.
Noodle Preparation
  1. Bring a large pot of water to a rolling boil. Add the rice noodles and cook according to the package instructions, 4-6 minutes.
  2. Drain the noodles and rinse under cold water to stop the cooking process. Set aside in a large mixing bowl.
Salad Assembly
  1. In the bowl with the cooled rice noodles, add shredded cabbage, sliced cucumber, grated carrots, diced sweet pepper, chopped cilantro, and mint. Toss gently.
Salad Dressing
  1. Take the spicy ginger dressing out of the refrigerator and drizzle it over the salad. Toss to coat.
Garnishing
  1. Top the salad with roasted peanuts, additional cilantro, and a sprinkle of sesame seeds. Serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gSodium: 600mgPotassium: 450mgFiber: 5gSugar: 4gVitamin A: 180IUVitamin C: 80mgCalcium: 5mgIron: 8mg

Notes

Dress the salad just before serving to maintain crispness. Store dressing and salad components separately for longevity.

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