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Spring Roll Salad with Spicy Ginger Dressing

Fresh Spring Roll Salad with Spicy Ginger Dressing Delight

This vibrant Spring Roll Salad with Spicy Ginger Dressing captures the essence of traditional spring rolls in a healthy, bowl format.
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Prep Time 30 minutes
Cook Time 6 minutes
Chill Time 30 minutes
Total Time 1 hour 6 minutes
Servings: 4 servings
Course: Salads
Cuisine: Southeast Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
  • 2 tablespoons Minced Fresh Ginger Substitute with ground ginger if necessary.
  • 2 cloves Garlic (minced) Fresh is recommended.
  • 3 tablespoons Soy Sauce Use tamari for gluten-free option.
  • 1 tablespoon Agave Nectar Substitute with honey or maple syrup if preferred.
  • 2 tablespoons Rice Wine Vinegar Can be replaced with apple cider vinegar.
  • 1 tablespoon Sesame Oil Olive oil can be a substitute.
  • 2 tablespoons Canola or Vegetable Oil Any neutral oil can be used.
  • 1/2 teaspoon Red Pepper Flakes Adjust to taste.
  • Salt Essential for overall seasoning.
  • Pepper Essential for overall seasoning.
For the Salad
  • 4 ounces Rice Noodles Thin rice noodles or zucchini noodles for a low-carb option.
  • 2 cups Shredded Cabbage Both green and purple cabbage work well.
  • 1 cup Cucumber (julienned) Can swap with bell peppers or radishes.
  • 1 cup Carrots (julienned) Can substitute with daikon or other root vegetables.
  • 1 cup Sweet Pepper (julienned) Any color pepper can be used.
  • 1/4 cup Minced Cilantro Substitute with parsley if allergic.
  • 1/4 cup Minced Mint Omit if not liked.
  • 1/4 cup Chopped Roasted Peanuts Can replace with sunflower seeds for nut-free option.
  • Additional Cilantro and Sesame Seeds Used for garnish.

Equipment

  • food processor
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. In a food processor, combine minced fresh ginger, minced garlic, soy sauce, agave nectar, rice wine vinegar, sesame oil, canola oil, and red pepper flakes. Blend until smooth, about 30 seconds. Season with salt and pepper to taste, then transfer to a jar and refrigerate for at least 30 minutes.
  2. Cook the rice noodles according to package instructions, usually about 4-6 minutes. Drain and rinse under cold water until completely cool. Place in a large mixing bowl to prepare for the salad.
  3. To the bowl of cooled rice noodles, add shredded cabbage, julienned cucumber, carrots, sweet pepper, minced cilantro, and minced mint. Gently toss to combine.
  4. Drizzle the chilled dressing over the salad mixture and toss gently to coat. Taste and adjust seasoning with additional salt and pepper if needed. Garnish before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 650mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 25mgCalcium: 90mgIron: 1.5mg

Notes

This salad can be customized with proteins like grilled chicken or tofu, and can include sweet fruits like mango.

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