Name: Spring Roll Salad with Spicy Ginger Dressing Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 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; 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

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Introduction

This Spring Roll Salad with Spicy Ginger Dressing is a fresh, vibrant dish packed with crisp vegetables, fragrant herbs, and a zesty homemade dressing. It’s perfect for a light lunch or a colorful side that brings bright flavors to your table.

This image shows a clear glass bowl filled with a colorful noodle salad. The salad has thin, light beige noodles as the base layer, topped with long thin strips of bright orange carrots, red bell peppers, light green cucumber slices, and purple cabbage. There are small green herbs sprinkled throughout and chopped peanuts and sesame seeds on top, adding texture. Two wooden spoons rest inside the bowl. The bowl is placed on a white marbled surface with an orange bell pepper and a bunch of fresh green mint leaves nearby, and a blue cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: Prepare the spicy ginger dressing by combining minced ginger, garlic, soy sauce, agave nectar, rice wine vinegar, sesame oil, canola or vegetable oil, and red pepper flakes in a food processor or blender. Blend until smooth.
Step 2: Season the dressing with salt and pepper to taste, then refrigerate it until ready to use.
Step 3: Cook the rice noodles according to the package instructions. Once cooked, rinse them thoroughly with cold water to cool completely, then drain well and transfer to a large serving bowl.
Step 4: Add the shredded cabbage, julienned cucumber, carrots, sweet pepper, and the minced cilantro and mint to the noodles. Toss gently to combine all ingredients evenly.
Step 5: When ready to serve, drizzle the chilled spicy ginger dressing over the salad and toss well to coat everything thoroughly. Adjust salt and pepper as needed.
Step 6: Garnish the salad with chopped roasted peanuts, additional cilantro, and sesame seeds before serving. Enjoy this refreshing and flavorful salad!

Tips & Variations

For a nut-free version, omit the roasted peanuts and sprinkle toasted sesame seeds instead.
Add cooked shrimp or shredded chicken for a protein boost.
If you prefer less heat, reduce or omit the red pepper flakes in the dressing.
Try substituting agave nectar with honey or maple syrup for a different sweetness profile.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator. The salad is best enjoyed within 2 days for optimal freshness. Before serving, toss the salad with the dressing again as the noodles may absorb some of the moisture. The dressing can be kept for up to a week refrigerated.

How to Serve

A clear glass bowl is filled with thin white rice noodles as the base layer, topped with colorful thin slices of bright orange carrots, red bell peppers, and purple cabbage, along with small light green cucumber pieces scattered throughout. The dish is garnished with chopped green herbs, crushed peanuts, and sesame seeds, adding texture and a mix of light tan and green tones. Two wooden spoons rest in the bowl, ready for serving, sitting on a white marbled surface with a blue cloth nearby and an orange bell pepper on the side. Fresh mint leaves are visible on a wooden board near the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other noodles instead of rice noodles?

Yes, you can substitute rice noodles with thin vermicelli or even soba noodles, but keep in mind that the taste and texture will vary slightly from the traditional dish.

How spicy is the dressing?

The dressing has a gentle heat from the red pepper flakes, but you can easily adjust the spice level by adding more or reducing the amount according to your preference.