Name: Spring Roll Salad with Spicy Ginger Dressing Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 3 tablespoons minced fresh ginger; 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; 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

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Introduction

This Spring Roll Salad with Spicy Ginger Dressing is a fresh, vibrant dish packed with crisp vegetables, fragrant herbs, and a zesty homemade dressing. It’s a light and flavorful meal that’s perfect for warm days or as a refreshing side.

A clear glass bowl filled with thin, light beige rice noodles forms the base layer, mixed with bright orange carrot sticks and red bell pepper strips scattered throughout. Thinly sliced green cucumber and purple cabbage add more colors, along with chopped peanuts sprinkled on top. Fresh green herbs like cilantro and mint leaves are finely chopped and spread across the salad, creating a fresh and vibrant contrast. Two wooden spoons rest in the bowl, positioned diagonally. The bowl sits on a white marbled surface, with an orange bell pepper and fresh green mint sprigs nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons minced fresh ginger
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
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

Instructions

Step 1: In a food processor or blender, combine minced ginger, garlic, soy sauce, agave nectar, rice wine vinegar, sesame oil, canola or vegetable oil, and red pepper flakes to your preferred heat level. Blend until the dressing is smooth and well combined.
Step 2: Season the dressing with salt and pepper to taste. Refrigerate until you are ready to use it.
Step 3: Cook the rice noodles according to package instructions. Once cooked, rinse them thoroughly with cold water until completely cooled. Drain well and transfer to a large serving bowl.
Step 4: Add the shredded cabbage, julienned cucumber, carrots, sweet pepper, minced cilantro, and mint to the noodles. Toss everything together gently to combine.
Step 5: Just before serving, drizzle the spicy ginger dressing over the salad. Toss well to ensure everything is evenly coated. Adjust seasoning with salt and pepper if needed.
Step 6: Garnish the salad with chopped roasted peanuts, additional cilantro, and sesame seeds. Serve immediately and enjoy the fresh, spicy flavors!

Tips & Variations

For extra protein, add cooked shrimp, chicken, or tofu to the salad.
Swap agave nectar with honey or maple syrup if preferred.
If you like more crunch, sprinkle some toasted sesame seeds or crushed rice crackers on top.
Feel free to substitute mint with Thai basil for a different herbal note.

Storage

Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with the dressing just before serving to keep the vegetables crisp. The dressing can be kept for up to a week in the fridge. Reheat is not recommended for the salad; enjoy cold or at room temperature.

How to Serve

A clear glass bowl filled with a colorful noodle salad sits on a white marbled surface. The salad has thin white noodles as the base layer, mixed with thin strips of orange carrots, red bell peppers, and green cucumber. There are also thin purple cabbage slices spread evenly throughout. On top, chopped green herbs and crushed peanuts add texture and a touch of brown and green colors. Two wooden spoons rest in the bowl, one on each side, with long handles. Nearby, fresh herbs and whole bell peppers add a fresh look to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing ahead of time?

Yes, the spicy ginger dressing can be made several days in advance and stored in the refrigerator. It often tastes even better after the flavors have melded.

What can I substitute for rice noodles?

If rice noodles aren’t available, you can use thin wheat noodles, glass noodles, or even spiralized vegetables like zucchini or cucumber as a low-carb option.