Spring Roll Salad Ginger (Print Version)
# Ingredients:
→ Spicy Ginger Dressing
01 -
3 tablespoons minced fresh ginger
02 -
2 medium cloves garlic, minced
03 -
2 tablespoons soy sauce
04 -
1 tablespoon agave nectar
05 -
1 tablespoon sesame oil
06 -
2 tablespoons canola oil
07 -
1/2-1 teaspoon red pepper flakes
08 -
Salt and pepper to taste
→ Spring Roll Salad
09 -
8 oz rice noodles
10 -
1-1/2 cups shredded green or purple cabbage
11 -
1 small cucumber, julienned
12 -
2 small carrots, julienned
13 -
1 medium sweet pepper, julienned
14 -
1/4 cup firmly-packed minced cilantro
15 -
1/4 cup firmly-packed minced mint
16 -
1/4 cup chopped roasted peanuts
17 -
Additional cilantro and sesame seeds for topping
# Instructions:
01 -
In a food processor or blender, combine ginger, garlic, soy sauce, agave nectar, sesame oil, canola oil, and red pepper flakes to taste. Blend dressing until smooth. Season with salt and pepper to taste and refrigerate until ready to use.
02 -
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.
03 -
Add shredded cabbage, cucumber, carrots, sweet pepper, cilantro, and mint to the cooled rice noodles and toss to combine.
04 -
When ready to serve, drizzle the prepared dressing over the salad and toss well to evenly coat. Season with salt and pepper to taste, then garnish with roasted peanuts, cilantro, and sesame seeds. Enjoy!