Description
A vibrant and healthy deconstructed spring roll featuring rice noodles julienned vegetables and a pungent ginger-agave dressing.
Ingredients
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8 oz rice noodles.
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1 1/2 cups shredded cabbage.
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2 small julienned carrots.
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1 julienned sweet pepper.
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1/4 cup fresh cilantro.
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1/4 cup fresh mint.
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3 tbsp minced ginger.
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1/4 cup rice vinegar.
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1/4 cup roasted peanuts.
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1 tbsp sesame oil.
Instructions
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Blend ginger garlic soy sauce agave vinegar and oils until smooth then refrigerate.
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Cook rice noodles then rinse under cold water immediately to prevent sticking.
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Toss chilled noodles with shredded cabbage carrots cucumber and sweet pepper.
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Add minced cilantro and fresh mint then drizzle with the spicy ginger dressing.
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Toss until evenly coated and garnish with roasted peanuts and sesame seeds.
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Serve immediately for a professional-grade botanical salad experience.
Notes
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Rinsing the noodles in cold water is the secret to a professional-grade texture in your Spring Roll Salad.
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Using fresh ginger provides a high-end spicy aroma that cannot be replicated with dried powder.
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This salad is completely vegan and gluten-free making it perfect for diverse social gatherings.
- Prep Time: 40 mins.
- Cook Time: 0 mins.
- Category: Salad.
- Method: Tossing.
- Cuisine: Southeast Asian Fusion.
Nutrition
- Serving Size: 1 bowl.
- Calories: ~ 410 kcal
- Sugar: ~ 6g.
- Sodium: ~ 380mg.
- Fat: ~ 18g.
- Saturated Fat: ~ 2g.
- Unsaturated Fat: ~ 16g.
- Trans Fat: ~ 0g.
- Carbohydrates: ~ 52g.
- Fiber: ~ 4g.
- Protein: ~ 6g.
- Cholesterol: ~ 0mg.
Keywords: Spring Roll Salad, Rice Noodle Salad, Healthy Vegan Recipes, Ginger Dressing Ideas, Gluten Free Lunch, New York Recipe.