Spring Roll Salad with Spicy Ginger Dressing
If you’re searching for a vibrant and refreshing dish, look no further than this Spring Roll Salad with Spicy Ginger Dressing! Bursting with colorful vegetables and tender rice noodles, this salad is drizzled with a zesty dressing that elevates every bite. Perfect for busy weeknights or as a light lunch, it’s not only delicious but also incredibly versatile. Prep it in advance for an effortless meal, or serve it as a delightful side at gatherings. Once you try this salad, it will quickly become a staple in your kitchen!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Ingredients
Scale
- 3 tablespoons minced fresh ginger
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon agave nectar
- 1/4 cup rice apple vinegar
- 1 tablespoon sesame oil
- 8 oz rice noodles
- 1–1/2 cups shredded cabbage (green or purple)
- 1 small cucumber, julienned
- 2 small carrots, julienned
- 1 medium sweet pepper, julienned
- Fresh cilantro and mint for garnish
- 1/4 cup chopped roasted peanuts
Instructions
- Prepare the Dressing: In a bowl, whisk together ginger, garlic, soy sauce, agave nectar, vinegar, sesame oil, red pepper flakes, salt, and pepper until well combined.
- Cook the Rice Noodles: Boil water and cook rice noodles according to package instructions. Drain and rinse under cold water.
- Assemble the Salad: In a large bowl, combine cooked noodles with cabbage, cucumber, carrots, sweet pepper, cilantro, mint, and peanuts. Pour dressing over and toss gently.
- Serve: Transfer to plates and garnish with extra herbs and sesame seeds.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg