Spring Roll Salad with Spicy Ginger Dressing

Name: Spring Roll Salad with Spicy Ginger Dressing
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 oz rice noodles, cooked and cooled; 2 cups shredded cabbage; 1 cup julienned carrots; 1 cup julienned cucumber; 1 red sweet pepper, julienned; 1/4 cup fresh cilantro; 1/4 cup fresh mint; 1/4 cup crushed roasted peanuts; For dressing: 1 thumb-sized piece fresh ginger, peeled; 2 cloves garlic; 2 tablespoons soy sauce; 1/4 cup rice wine vinegar; 1 tablespoon agave; 1 tablespoon toasted sesame oil; Salt and pepper to taste; ¼ teaspoon red pepper flakes (optional)

All the fresh crunch of a spring roll tossed into a salad with a zippy ginger-peanut dressing.

Total time

30 min

Serves

4

Difficulty

Medium

play_circle Watch episode 219

Spring Roll Salad with Spicy Ginger Dressing

As seen on Episode 219

The pantry

kitchen

Essentials · serves 4

8 oz rice noodles, cooked and cooled 2 cups shredded cabbage 1 cup julienned carrots 1 cup julienned cucumber 1 red sweet pepper, julienned 1/4 cup fresh cilantro 1/4 cup fresh mint 1/4 cup crushed roasted peanuts For dressing: 1 thumb-sized piece fresh ginger, peeled 2 cloves garlic 2 tablespoons soy sauce 1/4 cup rice wine vinegar 1 tablespoon agave 1 tablespoon toasted sesame oil Salt and pepper to taste ¼ teaspoon red pepper flakes (optional)

·

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The preparation

5 steps, about 30 minutes start to finish.

01
Make the dressing by blending ginger, garlic, soy sauce, rice wine vinegar, agave, sesame oil, salt, and pepper until smooth.
02
Cook rice noodles according to package directions, then rinse with cold water and drain.
03
Combine noodles, cabbage, carrots, cucumber, red pepper, cilantro, and mint in a large bowl.
04
Toss with dressing.
05
Top with crushed peanuts and serve.

lightbulb The chef's notes

“Rinse the cooked rice noodles under cold water and drain them well so they stop cooking and don't clump. Toss with the dressing just before serving to keep the vegetables crisp.”

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