Spring Roll Salad (Print Version)
# Ingredients:
01 -
3 tablespoons minced fresh ginger.
02 -
2 medium garlic cloves minced.
03 -
2 tablespoons soy sauce.
04 -
1 tablespoon agave syrup.
05 -
1/4 cup rice vinegar.
06 -
2 tablespoons sesame oil.
07 -
1/4 cup vegetable or canola oil.
08 -
1/2 to 1 teaspoon of crushed red pepper flakes.
09 -
Season with salt and black pepper as needed.
10 -
8 ounces rice noodles.
11 -
1 1/2 cups shredded purple or green cabbage.
12 -
1 small cucumber, sliced into thin sticks.
13 -
2 small carrots, cut into thin strips.
14 -
1 medium-sized sweet pepper, sliced thin.
15 -
1 cup fresh bean sprouts.
16 -
1/4 cup cilantro leaves, chopped and firmly packed.
17 -
1/4 cup packed minced mint leaves.
18 -
1/4 cup chopped roasted peanuts.
19 -
Extra cilantro and sesame seeds for sprinkling on top.
# Instructions:
01 -
Blend the garlic, ginger, soy sauce, agave, vinegar, oils, and red chili flakes until creamy. Adjust the taste with salt and pepper.
02 -
Cook the rice noodles as per the package details. Let them cool by rinsing under cold water, then drain completely.
03 -
In a big bowl, toss together the noodles, cabbage, cucumber, carrots, sweet pepper, sprouts, cilantro, and mint.
04 -
Mix with the dressing and taste for seasoning. Sprinkle peanuts, extra cilantro, and sesame seeds over the top before serving.
# Notes:
01 -
Enjoy it right away once the dressing is added.
02 -
You can prep the parts ahead and put them together when it's time to eat.