Description
Vietnamese-inspired spring roll salad with spicy ginger dressing combines fresh herbs, crisp vegetables, and tender protein in a light, refreshing dish. Diners will discover complex flavors and textures that dance across their palate with each delightful bite.
Ingredients
Scale
Protein and Noodles:
- 8 ounces (226 grams) rice noodles
- 1/4 cup (40 grams) roasted peanuts, chopped
Vegetables and Herbs:
- 1 1/2 cups (150 grams) green or purple cabbage, shredded
- 1 small cucumber, julienned
- 2 small carrots, julienned
- 1 medium sweet pepper, julienned
- 1 cup (100 grams) bean sprouts
- 1/4 cup (15 grams) cilantro, minced
- 1/4 cup (15 grams) mint, minced
- Additional cilantro for topping
Dressing Ingredients:
- 3 tablespoons fresh ginger, minced
- 2 medium garlic cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon agave nectar
- 1/4 cup (60 milliliters) rice vinegar
- 2 tablespoons sesame oil
- 1/4 cup (60 milliliters) canola or vegetable oil
- 1/2–1 teaspoon red pepper flakes
- Salt and pepper to taste
- Sesame seeds for topping
Instructions
- Pulverize the dressing ingredients in a blender until achieving a silky, uniform consistency, combining fresh ginger, minced garlic, soy sauce, agave nectar, rice vinegar, sesame and vegetable oils, and red pepper flakes. Adjust seasoning with salt and pepper to enhance flavor profile.
- Prepare rice noodles following package instructions, typically boiling for 3-4 minutes until tender. Immediately transfer to a colander and rinse thoroughly with cold water to halt cooking process and prevent clumping. Drain completely.
- Select a spacious mixing bowl and gently combine cooled noodles with thinly sliced cabbage, julienned cucumber, shredded carrot, diced bell pepper, crisp bean sprouts, chopped fresh cilantro, and torn mint leaves.
- Drizzle prepared dressing over the salad, carefully tossing to ensure even distribution and coating of ingredients. Taste and modify seasoning if needed. Finish by sprinkling roasted chopped peanuts, additional fresh cilantro, and toasted sesame seeds as garnish for added texture and visual appeal.
Notes
- Customize the heat level by adjusting red pepper flakes in the dressing for a milder or spicier kick.
- Swap rice noodles with zucchini noodles or cauliflower rice for a low-carb, gluten-free alternative.
- Toast peanuts briefly in a dry skillet to enhance their nutty flavor and add a delightful crunch to the salad.
- Prep vegetables ahead of time and store separately to maintain freshness, making this a quick weeknight meal option.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Blending
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg