“Fresh & Flavorful: Spring Roll Salad with Zesty Ginger Dressing”

Delight your taste buds with our Spring Roll Salad, featuring vibrant veggies, tender rice noodles, and a kick of spicy ginger dressing. This recipe encapsulates the essence of spring in a bowl, offering a refreshing and satisfying meal that’s perfect for any occasion.

In our household, the Spring Roll Salad has become synonymous with joyous family gatherings and memorable dinners. I vividly recall the first time I whipped up this dish for my husband and kids. As I plated the colorful array of julienned vegetables and fragrant herbs, their eyes lit up with anticipation. With the first bite, they were hooked. Since then, it has been a staple on our dinner table, bringing us together over delicious flavors and shared moments. Whether it’s a casual weeknight meal or a special celebration, this salad never fails to bring smiles to our faces and warmth to our hearts.

“Why This Vibrant Spring Roll Salad Stands Out”

• Bursting with fresh, crisp vegetables including cabbage, cucumber, carrots, and sweet peppers, this salad offers a colorful and nutritious feast for the senses.
• The addition of tender rice noodles adds a delightful texture and makes this salad a satisfying meal on its own.
• The star of the show is the Spicy Ginger Dressing, featuring a perfect balance of zesty ginger, garlic, soy sauce, and a hint of sweetness from agave nectar, creating a flavor profile that’s both bold and harmonious.
• Topped with chopped roasted peanuts for a crunchy finish, this salad is a symphony of flavors and textures that will leave you craving more.

Ingredients:

• 3 tablespoons minced fresh ginger (about 45 grams)
• 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 (about 225 grams)
• 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

Directions:

Spicy Ginger Dressing:

1. In a food processor or blender, combine minced ginger, minced garlic, soy sauce, agave nectar, rice wine vinegar, sesame oil, canola oil (or vegetable oil), and red pepper flakes.
2. Blend the dressing until smooth and well combined.
3. Season with salt and pepper to taste, then refrigerate until ready to use.

Spring Roll Salad:

1. Cook rice noodles according to package instructions. Rinse well with cold water until completely cooled, then drain and transfer to a large serving bowl.
2. Add shredded cabbage, julienned cucumber, julienned carrots, julienned sweet pepper, minced cilantro, and minced mint to the bowl with the rice noodles. Toss to combine.
3. When ready to serve, drizzle the prepared Spicy Ginger Dressing over the salad and toss well to evenly coat.
4. Season the salad with salt and pepper to taste if needed, then garnish with chopped roasted peanuts, additional cilantro, and sesame seeds. Serve and enjoy!

Notes:

• Feel free to adjust the amount of red pepper flakes in the dressing according to your desired level of spiciness.
• You can customize this salad by adding your favorite protein such as grilled chicken, tofu, or shrimp.
• For a gluten-free option, use tamari instead of soy sauce.
• This salad can be made ahead of time, but it’s best to add the dressing just before serving to maintain the freshness of the ingredients.