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Spring Roll Salad with Spicy Ginger Dressing

Fresh Spring Roll Salad with Spicy Ginger Dressing Delight

Experience the refreshing taste of Spring Roll Salad with Spicy Ginger Dressing, a vibrant and customizable dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Asian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spicy Ginger Dressing
  • 2 tablespoons Minced Fresh Ginger Use less for milder taste.
  • 1 clove Garlic (minced) Substitute with garlic powder if needed.
  • ¼ cup Soy Sauce Use tamari for gluten-free.
  • 2 tablespoons Agave Nectar Maple syrup can be a substitute.
  • 2 tablespoons Rice Wine Vinegar Can substitute with apple cider vinegar.
  • 1 tablespoon Sesame Oil Olive oil can be used for a different flavor.
  • 2 tablespoons Canola or Vegetable Oil Any neutral oil is suitable.
  • to taste Red Pepper Flakes Adjust according to your heat preference.
  • to taste Salt and Pepper Basic seasoning to enhance flavors.
For the Spring Roll Salad
  • 4 ounces Rice Noodles Vermicelli noodles can be used as an alternative.
  • 2 cups Shredded Cabbage (green or purple) Kale is a good substitute.
  • 1 medium Cucumber (julienned) Zucchini can work as a substitute.
  • 1 medium Carrot (julienned) Radishes can be used as an alternative.
  • 1 medium Sweet Pepper (julienned) Any color choice can be used.
  • ½ cup Minced Cilantro Substitute with parsley if desired.
  • ½ cup Minced Mint Basil can be substituted.
  • ¼ cup Chopped Roasted Peanuts Sunflower seeds can be used for a nut-free option.
  • Optional Toppings Additional cilantro and sesame seeds for garnish.

Equipment

  • Mixing Bowl
  • whisk
  • Pot
  • Colander
  • serving platter

Method
 

Step-by-Step Instructions
  1. In a small mixing bowl, combine the ginger, garlic, soy sauce, agave nectar, rice wine vinegar, sesame oil, and canola oil. Whisk until smooth, then add red pepper flakes and season with salt and pepper. Set aside.
  2. Bring a pot of water to a boil, add rice noodles, and cook according to package instructions, about 4-5 minutes. Drain and rinse under cold water to stop cooking.
  3. In a large mixing bowl, combine the drained noodles with cabbage, cucumber, carrot, and sweet pepper. Add cilantro and mint. Toss gently to combine.
  4. Drizzle dressing over the salad and toss to coat. Adjust seasoning if needed. Do not over-mix to maintain texture.
  5. Transfer to a serving platter. Top with peanuts and garnish with cilantro and sesame seeds. Serve immediately.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 25gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 500mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 30mgIron: 1mg

Notes

Dress just before serving to retain the crispiness of vegetables. Adjust spice levels according to preference.

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