Description
Bright, fresh, and bursting with flavor, the Spring Roll Salad with Sesame Ginger Dressing is a delightful twist on traditional spring rolls. This deconstructed salad combines vibrant vegetables with a zesty sesame ginger dressing, making it the perfect dish for summer gatherings or healthy meal prep. Whether you’re looking for a light lunch or a refreshing side at dinner, this salad is versatile and easy to customize with your favorite proteins or veggies. Enjoy the crunch and brightness of this salad packed with nutrients—your taste buds will thank you!
Ingredients
Scale
- 8 ounces uncooked rice noodles
- 1 1/2 cups coleslaw cabbage mix
- 2 medium carrots, shredded or julienned
- 1 cup sliced cucumbers
- 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
- 1/4 cup seasoned 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 ginger, freshly grated
- 1 tbsp toasted sesame seeds
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
Instructions
- Boil water in a pot and cook the rice noodles according to package instructions until tender. Drain and rinse under cold water to stop cooking.
- In a large bowl, combine seasoned rice vinegar, toasted sesame oil, avocado oil, low-sodium soy sauce, honey, grated garlic, grated ginger, toasted sesame seeds, red pepper flakes, salt, and pepper. Whisk together until well mixed.
- Add cooked rice noodles to the bowl with dressing. Toss in coleslaw cabbage mix, shredded carrots, sliced cucumbers, red bell pepper strips, and sugar snap peas.
- Gently fold in chopped cilantro, basil, mint leaves, and peanuts.
- Transfer the salad to a serving platter. Allow it to sit for about 10 minutes before serving so the flavors meld together.
- Prep Time: 25 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 salad bowl (200g)
- Calories: 240
- Sugar: 9g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg