Spicy Ginger Spring Salad (Print Version)
Crisp noodles, fresh veggies, and ginger dressing create a vibrant, flavorful salad with herb and peanut toppings.
# Ingredients:
→ Spicy Ginger Dressing
01 -
3 tablespoons fresh ginger, finely minced
02 -
2 cloves garlic, minced
03 -
2 tablespoons soy sauce
04 -
1 tablespoon agave nectar or honey
05 -
1/4 cup rice vinegar
06 -
1 tablespoon toasted sesame oil
07 -
2 tablespoons neutral oil
08 -
1/2 to 1 teaspoon red pepper flakes
09 -
Salt and freshly ground black pepper, to taste
→ Salad
10 -
8 ounces dried rice noodles, cooked and cooled
11 -
1 1/2 cups shredded green cabbage
12 -
1 small cucumber, julienned
13 -
2 small carrots, julienned
14 -
1 bell pepper, julienned
15 -
1/4 cup roasted peanuts, chopped
16 -
1/4 cup fresh cilantro, roughly chopped
17 -
1/4 cup fresh mint leaves, chopped
18 -
Sesame seeds, for garnish
# Steps:
01 -
Combine ginger, garlic, soy sauce, agave or honey, rice vinegar, sesame oil, neutral oil, red pepper flakes, salt, and black pepper in a blender or food processor. Blend until the mixture is smooth and emulsified, adjusting seasoning as needed.
02 -
Cook rice noodles according to package instructions. Rinse under cold water to halt cooking and drain thoroughly, ensuring noodles do not stick.
03 -
In a large mixing bowl, combine cooled rice noodles, shredded green cabbage, cucumber, carrots, and bell pepper.
04 -
Pour the ginger dressing over the salad components. Toss well to ensure all ingredients are evenly coated.
05 -
Top with chopped roasted peanuts, cilantro, mint, and a generous sprinkle of sesame seeds. Serve immediately or refrigerate until chilled.
# Notes:
01 -
For optimal texture, dress the salad just before serving and garnish with herbs to maintain freshness.