Ginger Spring Roll Salad (Printable Recipe)
Crunchy noodles and bright veggies with a pop of ginger dressing, perfect for lunch or on the side.
# Ingredients You'll Need:
→ Spicy Ginger Dressing
01 -
Salt and pepper to your liking
02 -
0.5 to 1 teaspoon red pepper flakes
03 -
2 tablespoons canola oil or vegetable oil
04 -
15 milliliters toasted sesame oil
05 -
60 milliliters rice vinegar
06 -
1 tablespoon agave nectar
07 -
2 tablespoons soy sauce
08 -
2 medium garlic cloves, chopped up
09 -
3 tablespoons fresh ginger, chopped up
→ Spring Roll Salad
10 -
Sesame seeds to sprinkle on top
11 -
Extra cilantro for tossing on at the end
12 -
30 grams chopped roasted peanuts
13 -
15 grams fresh mint, chopped and packed in
14 -
15 grams fresh cilantro, chopped and packed in
15 -
1 medium sweet pepper, sliced thin
16 -
2 small carrots, cut into matchsticks
17 -
1 small cucumber, sliced into matchsticks
18 -
180 grams green or purple cabbage, shredded
19 -
225 grams dried rice noodles
# Steps to Follow:
01 -
Pour the ginger dressing over the salad mix, then give it a good toss so everything gets coated. Taste it, add more salt and pepper if you want, and throw on the peanuts, sesame seeds, and whatever fresh cilantro you’ve got left. Now it’s ready to eat.
02 -
Put your noodles in a big bowl and pile on the cabbage, cucumber, sweet pepper, mint, carrot, and cilantro. Mix it all gently so everything’s spread out.
03 -
Boil the rice noodles exactly like the package tells you. When they’re done, wash them under cold water until they’re chilled all the way, then strain really well and set aside in a large bowl.
04 -
Taste your dressing, sprinkle in some salt and pepper till you like how it tastes, then stick it in the fridge until you’re ready.
05 -
Toss ginger, garlic, soy sauce, agave, rice vinegar, both oils, and pepper flakes into your blender or food processor and blitz it up till it looks smooth.
# Extra Tips:
01 -
Toss everything with the dressing just before you serve it, so it stays crisp and fresh.