Spring Roll Salad with Spicy Ginger Dressing
Servings 4
Equipment
- Glass Jar with Airtight Lid
- Large Bowl
Ingredients
Spicy Ginger Dressing:
- ¼ cup seasoned rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 tablespoons toasted sesame oil
- 1 tablespoons fresh ginger paste or minced
- 2 medium cloves garlic minced
- 1/2-1 teaspoon red pepper flakes to taste
- Pinch of sugar to taste
Spring Roll Salad:
- 8 oz thin rice noodles
- 1-1/2 cups shredded green or purple cabbage finely shredded
- 1 small English cucumber julienned
- 4 small carrots peeled & julienned
- ½ red bell pepper julienned
- ½ cup bean sprouts
- ¼ cup firmly-packed cilantro minced
- ¼ cup firmly-packed mint minced
- ¼ cup chopped roasted peanuts
Instructions
- Make the spicy ginger dressing by combining the seasoned rice vinegar, soy sauce, vegetable oil, toasted sesame oil, ginger, garlic, red pepper flakes, and sugar, to taste, in a small jar. Seal with an airtight lid and shake well; set aside to allow flavors time to mingle.
- Prepare the noodles by cooking the rice noodles according to package instructions, rinse under cold water, and drain well.
- Make the spring roll salad by combining the cold noodles with the cabbage, cucumber, carrot, bell pepper, bean sprouts, cilantro, and mint, in a large serving bowl.
- Serve the salad by drizzling some of the well-shaken spicy ginger dressing, to taste, on top of the salad and toss to coat the veggies evenly. Top with roasted peanuts and serve. Enjoy.