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Spring Roll Salad with Spicy Ginger Dressing

Flavorful Spring Roll Salad with Spicy Ginger Dressing Delight

Enjoy a vibrant Spring Roll Salad with Spicy Ginger Dressing, packed with fresh vegetables and rice noodles for a healthy alternative.
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Prep Time 15 minutes
Cook Time 6 minutes
Chilling Time 15 minutes
Total Time 36 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 1 tablespoon minced fresh ginger Substitute with ground ginger if fresh is unavailable.
  • 2 cloves garlic Can use garlic powder in a pinch.
  • 3 tablespoons soy sauce Use tamari or coconut aminos for gluten-free.
  • 1 tablespoon agave nectar Honey or maple syrup can be used as alternatives.
  • 2 tablespoons rice wine vinegar Apple cider vinegar is a suitable substitute.
  • 1 tablespoon sesame oil Extra virgin olive oil can be used in its place.
  • 2 tablespoons canola or vegetable oil Any neutral oil is fine.
  • 1 teaspoon red pepper flakes Omit for a milder taste.
  • to taste salt Adjust to taste.
  • to taste pepper Adjust to taste.
Salad
  • 8 oz rice noodles Substitute with vermicelli or soba noodles if desired.
  • 4 cups shredded cabbage Use green or purple cabbage.
  • 1 medium cucumber Zucchini can be a substitute.
  • 1 cup grated carrots Bell peppers can be an alternate option.
  • 1 cup diced sweet pepper Any sweet pepper variety can work.
  • 1/2 cup chopped cilantro Parsley can replace if herbs aren’t preferred.
  • 1/2 cup chopped mint Parsley can replace if herbs aren’t preferred.
  • 1/2 cup roasted peanuts Substitute with sunflower seeds for a nut-free version.
Toppings
  • to taste additional cilantro Optional for garnish.
  • to taste sesame seeds Optional for garnish.

Equipment

  • Blender
  • Pot
  • Colander
  • mixing bowl
  • Tongs

Method
 

Step-by-Step Instructions
  1. In a blender, combine minced fresh ginger, garlic cloves, soy sauce, agave nectar, rice wine vinegar, sesame oil, canola oil, and red pepper flakes. Blend until smooth and creamy. Season with salt and pepper. Refrigerate for at least 15 minutes.
  2. Bring a pot of water to a boil and cook the rice noodles according to the package instructions (4-6 minutes). Drain and rinse under cold water.
  3. In a large mixing bowl, add the cooled rice noodles, shredded cabbage, diced cucumber, grated carrots, and chopped sweet peppers. Toss gently until combined.
  4. Drizzle the chilled spicy ginger dressing over the salad and toss until evenly coated. Garnish with roasted peanuts, additional cilantro, and sesame seeds before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 36gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 500mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 3000IUVitamin C: 20mgCalcium: 50mgIron: 1.5mg

Notes

Serve immediately after dressing for best texture and flavor. Store salad components separately for meal prep.

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