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:
- 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.
- Blend the dressing until smooth and well combined.
- Season with salt and pepper to taste, then refrigerate until ready to use.
Spring Roll Salad:
- Cook rice noodles according to package instructions. Rinse well with cold water until completely cooled, then drain and transfer to a large serving bowl.
- 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.
- When ready to serve, drizzle the prepared Spicy Ginger Dressing over the salad and toss well to evenly coat.
- 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.
