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Spring Roll Salad with Spicy Ginger Dressing Recipe

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4.3 from 1 review

  • Author: Sara
  • Total Time: 25 minutes
  • Yield: 6 servings
  • Diet: Vegan

Description

This vibrant Spring Roll Salad with Spicy Ginger Dressing is a fresh and flavorful dish inspired by traditional spring rolls. It features delicate rice noodles, crisp shredded cabbage, colorful julienned vegetables, and fresh herbs tossed in a zesty, spicy ginger dressing. Topped with crunchy roasted peanuts and sesame seeds, this salad is light, refreshing, and perfect as a main or side dish for a healthy, satisfying meal.

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

  1. Prepare the Spicy Ginger Dressing: In a food processor or blender, combine minced fresh ginger, garlic, soy sauce, agave nectar, rice wine vinegar, sesame oil, canola or vegetable oil, and red pepper flakes to your preferred heat level. Blend the mixture until it becomes a smooth, emulsified dressing. Season with salt and pepper to taste, then refrigerate the dressing until ready to use to allow the flavors to meld.
  2. Cook the Rice Noodles: Follow the package instructions to cook the rice noodles properly. Once cooked, thoroughly rinse them under cold water to cool them completely and stop the cooking process. Drain well and transfer the noodles to a large serving bowl, ensuring they don’t stick together.
  3. Assemble the Salad: To the bowl with noodles, add shredded cabbage, julienned cucumber, carrots, sweet pepper, chopped cilantro, and minced mint. Gently toss all the ingredients together to distribute them evenly throughout the noodles, creating a colorful and textured base.
  4. Toss with Dressing and Garnish: Just before serving, drizzle the chilled spicy ginger dressing over the salad. Toss the salad well to ensure every component is coated with the flavorful dressing. Adjust the seasoning with salt and pepper if necessary. Finally, garnish with chopped roasted peanuts, extra cilantro leaves, and a sprinkle of sesame seeds for added crunch and aroma. Serve immediately and enjoy this fresh, zesty dish!

Notes

  • Rice noodles can easily become sticky; rinsing with cold water thoroughly helps prevent this.
  • Adjust the amount of red pepper flakes based on your preferred spice level.
  • If you prefer a nut-free version, omit the roasted peanuts or substitute with toasted seeds.
  • For added protein, consider adding cooked shrimp, grilled chicken, or tofu.
  • Make the dressing ahead of time to deepen the flavors; it can be stored refrigerated for up to 3 days.
  • Use fresh herbs for the best flavor – cilantro and mint elevate the freshness of this salad.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Blending
  • Cuisine: Asian

Find it online: https://saraflavors.com/spring-roll-salad-with-spicy-ginger-dressing-recipe-2/