Spring Roll Salad Ginger Dressing (Print Version)
# Ingredients:
→ Spicy Ginger Dressing
01 -
3 tablespoons minced fresh ginger
02 -
2 medium cloves garlic, minced
03 -
2 tablespoons soy sauce
04 -
1 tablespoon agave nectar
05 -
1/4 cup rice wine vinegar
06 -
1 tablespoon sesame oil
07 -
2 tablespoons canola oil or vegetable oil
08 -
1/2-1 teaspoon red pepper flakes
09 -
Salt and pepper to taste
→ Spring Roll Salad
10 -
225g rice noodles
11 -
1-1/2 cups shredded green or purple cabbage
12 -
1 small cucumber, julienned
13 -
2 small carrots, julienned
14 -
1 medium sweet pepper, julienned
15 -
1/4 cup firmly-packed minced cilantro
16 -
1/4 cup firmly-packed minced mint
17 -
1/4 cup chopped roasted peanuts
18 -
Additional cilantro and sesame seeds for garnish
# Instructions:
01 -
In a food processor or blender, combine ginger, garlic, soy sauce, agave, vinegar, sesame oil, canola oil, and red pepper flakes. Blend until smooth. Season with salt and pepper to taste and refrigerate until ready to use.
02 -
Cook rice noodles according to package instructions. Rinse thoroughly with cold water until completely cooled. Drain well and transfer to a large serving bowl.
03 -
Add cabbage, cucumber, carrot, sweet pepper, bean sprouts, cilantro, and mint to the rice noodles and toss to combine.
04 -
Just before serving, drizzle the dressing over the salad and toss well to evenly coat. Adjust seasoning with salt and pepper if needed. Garnish with roasted peanuts, fresh cilantro and sesame seeds.
# Notes:
01 -
The dressing can be made up to 3 days ahead and stored in an airtight container in the refrigerator.