Ingredients:
Spicy Ginger Dressing:
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
Spring Roll Salad:
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
Directions:
Spicy Ginger Dressing:
In a food processor or blender, combine all dressing ingredients and blend until smooth. Season with salt and pepper, and refrigerate until ready to use.
Spring Roll Salad:
Cook rice noodles according to package instructions, rinse under cold water, and drain well.
In a large serving bowl, combine noodles with cabbage, cucumber, carrot, sweet pepper, cilantro, and mint.
Toss with dressing when ready to serve.
Garnish with peanuts, extra cilantro, and sesame seeds.
Prep Time: 40 minutes | Total Time: 40 minutes | Servings: 6 | Calories: 410 kcal
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