Description
A fresh, crunchy spring roll–inspired salad loaded with vegetables, herbs, rice noodles, and topped with a zesty, spicy ginger dressing.
Ingredients
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1 cup cooked rice noodles
- 1 red bell pepper, thinly sliced
- 1 cup cucumber, julienned
- 1/2 cup fresh cilantro
- 1/2 cup fresh mint
- 1/2 cup fresh basil
- 1/4 cup chopped green onions
- 1/4 cup crushed peanuts
- Dressing:
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tbsp honey or maple syrup
- 1 tbsp grated fresh ginger
- 1 garlic clove, minced
- 1–2 tsp sriracha or chili paste
- 2 tbsp sesame oil
Instructions
- Cook the rice noodles according to package instructions, rinse under cold water, and set aside.
- In a large bowl, combine the cabbage, carrots, bell pepper, cucumber, cilantro, mint, basil, and green onions.
- In a small bowl, whisk together soy sauce, rice vinegar, lime juice, honey, ginger, garlic, sriracha, and sesame oil.
- Add the rice noodles to the salad and toss to combine.
- Pour the dressing over the salad and mix until everything is evenly coated.
- Top with crushed peanuts and serve immediately.
Notes
- Add tofu or shrimp for extra protein if desired.
- Adjust the spice level by increasing or decreasing the sriracha.
- Best served fresh to maintain crunchiness.
- Prep Time: 20 mins
- Cook Time: 5 mins
- Category: Salad
- Method: No-Cook / Tossed
- Cuisine: Asian Fusion