Spring Roll Salad with Spicy Ginger Dressing
This loaded spring roll salad features a rainbow of fresh veggies and tender rice noodles tossed in a flavorful spicy ginger dressing. - it's so easy to make ahead of time for lunch or a side dish!
Servings 6 servings
Calories 410kcal
Ingredients
Spicy Ginger Dressing
- 3 tablespoons minced fresh ginger
- 2 medium cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon agave nectar
- 1/4 cup rice wine vinegar
- 1 tablespoon sesame oil
- 2 tablespoons canola oil or vegetable oil
- 1/2-1 teaspoon red pepper flakes
- Salt and pepper to taste
Spring Roll Salad
- 8 oz rice noodles
- 1-1/2 cups shredded green or purple cabbage
- 1 small cucumber, julienned
- 2 small carrots, julienned
- 1 medium sweet pepper, julienned
- 1/4 cup firmly-packed minced cilantro
- 1/4 cup firmly-packed minced mint
- 1/4 cup chopped roasted peanuts
- Additional cilantro and sesame seeds for topping
Instructions
Spicy Ginger Dressing
- In a food processor or blender, combine ginger, garlic, soy sauce, agave, vinegar, sesame oil, canola oil, and red pepper flakes to taste. Blend dressing until smooth.
- Season dressing with salt and pepper to taste and refrigerate until ready to use.
Spring Roll Salad
- Cook rice noodles according to package instructions. Rinse noodles well with cold water until noodles are completely cooled. Drain noodles and transfer to a large serving bowl.
- Add cabbage, cucumber, carrot, sweet pepper, cilantro, and mint to rice noodles and toss to combine.
- When ready to serve, drizzle dressing over salad and toss well to evenly coat. Season salad with salt and pepper to taste if needed and garnish with peanuts, cilantro and sesame seeds. Enjoy!
Video
Notes
Salad is best if served immediately after dressing.
Nutrition
Serving: 12oz | Calories: 410kcal | Carbohydrates: 72.5g | Protein: 7.3g | Fat: 10.3g | Saturated Fat: 1.2g | Sodium: 320mg | Potassium: 313mg | Fiber: 5.3g | Sugar: 3.7g | Calcium: 69mg | Iron: 3mg