Description
Bright, fresh, and healthy, this Spring Roll Salad with Sesame Ginger Dressing offers all the flavors of traditional spring rolls in a vibrant, easy-to-make salad form. Perfect for summer meals or healthy meal prep lunches, it combines crisp vegetables, fresh herbs, tender rice noodles, and a tangy, savory dressing with a touch of sweetness and spice.
Ingredients
Sesame Ginger Dressing
- 1/4 cup seasoned rice vinegar (or plain rice vinegar or apple cider vinegar)
- 1 tbsp toasted sesame oil
- 2 tbsp avocado oil
- 2 tbsp low-sodium soy sauce
- 1 tbsp honey
- 2 garlic cloves, grated or minced
- 3 tbsp freshly grated ginger
- 1 tbsp toasted sesame seeds
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
Salad Ingredients
- 8 ounces uncooked thin Angel hair rice noodles
- 1 1/2 cups coleslaw cabbage mix (purple and green cabbage)
- 2 medium carrots, shredded or julienned
- 1 cup sliced cucumbers (from a medium English cucumber)
- 1 small red bell pepper, cut in thin strips
- 1 cup sugar snap peas, cut in bite size pieces
- 1/4 cup fresh cilantro, chopped fine
- 1/4 cup fresh basil, chopped fine
- 1/4 cup fresh mint, chopped fine
- 1/3 cup roasted and salted peanuts, roughly chopped
Instructions
- Prepare the Veggies, Herbs, and Peanuts: Begin by washing, peeling, and chopping all the fresh vegetables and herbs as indicated. Shred or julienne the carrots, slice the cucumbers and red bell pepper thinly, chop the sugar snap peas into bite size pieces, and finely chop the cilantro, basil, and mint. Roughly chop the roasted salted peanuts to use as a crunchy topping.
- Make the Dressing: In a small mason jar with a fitted lid or a small bowl, combine the rice vinegar, toasted sesame oil, avocado oil, low-sodium soy sauce, honey, grated garlic, grated ginger, toasted sesame seeds, red pepper flakes, and a pinch of salt and pepper. Secure the lid and shake well, or whisk until thoroughly combined. Adjust seasoning to taste.
- Cook the Noodles: Cook the thin Angel hair rice noodles according to package instructions, which typically takes 3 to 4 minutes in boiling water. Immediately drain and rinse the noodles under cold water to stop the cooking process and prevent sticking. Drain thoroughly to remove excess water before assembling.
- Assemble the Salad: In a large salad bowl, place the cooked and drained rice noodles and drizzle half of the prepared dressing over them. Toss gently to coat evenly. Add all the prepared vegetables and fresh herbs to the bowl along with the remaining dressing. Toss carefully to combine all ingredients well. Sprinkle the chopped roasted peanuts on top and garnish with extra fresh herbs if desired. Serve immediately for best freshness and texture.
Notes
- For a gluten-free version, ensure the soy sauce used is gluten-free tamari.
- You can substitute the avocado oil with another neutral oil like grapeseed or light olive oil.
- If fresh ginger is unavailable, use 1 teaspoon ground ginger as a substitute but fresh yields best flavor.
- Rice noodles cook quickly, so monitor closely to avoid overcooking which can cause mushiness.
- This salad is best served fresh but can be stored covered in the refrigerator for up to 24 hours. Toss again before serving.
- Add protein options like grilled shrimp, tofu, or chicken for a more filling meal.
- Prep Time: 25 minutes
- Cook Time: 4 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American, Asian
