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Spring Roll Salad with Spicy Ginger Dressing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 85 reviews
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Asian
  • Diet: Vegetarian

Description

This vibrant Spring Roll Salad with Spicy Ginger Dressing brings together the fresh crunch of crisp vegetables, tender rice noodles, and an aromatic, zingy dressing. Inspired by the flavors of traditional spring rolls, this salad is a light, refreshing, and healthy dish perfect for a quick lunch or dinner, delivering a harmonious balance of sweet, spicy, and savory tastes.

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 vinegar
  • 1 tablespoon toasted 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 (bell 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 Spicy Ginger Dressing: In a food processor or blender, combine the minced fresh ginger, garlic, soy sauce, agave nectar, rice vinegar, toasted sesame oil, canola or vegetable oil, and red pepper flakes to taste. Blend the mixture until the dressing is smooth and emulsified. Season with salt and pepper according to your preference, then refrigerate until ready to serve to allow flavors to meld.
  2. Cook Rice Noodles: Cook the rice noodles following the package instructions carefully. Once cooked, rinse them thoroughly under cold water until completely cooled, which stops the cooking process and prevents sticking. Drain the noodles well before transferring them to a large serving bowl.
  3. Assemble the Salad: Add the shredded cabbage, julienned cucumber, carrots, sweet pepper, and chopped cilantro and mint to the bowl with rice noodles. Toss gently to combine all the ingredients evenly.
  4. Add Dressing and Garnish: When ready to serve, drizzle the chilled spicy ginger dressing over the salad. Toss well to ensure that the dressing coats all components thoroughly. Adjust seasoning by adding salt and pepper if desired. Finally, garnish the salad with chopped roasted peanuts, additional fresh cilantro, and a sprinkle of sesame seeds to add texture and visual appeal. Serve immediately and enjoy!

Notes

  • For a gluten-free option, use gluten-free soy sauce or tamari.
  • You can substitute agave nectar with honey or maple syrup.
  • Adjust the red pepper flakes according to how spicy you like the dressing.
  • Cook rice noodles just until tender to avoid mushy texture in salad.
  • Fresh herbs like mint and cilantro are essential for authentic flavor but can be adjusted based on preference.
  • This salad is best served fresh but can be refrigerated for up to 1 day before dressing; add dressing fresh before serving.

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