Description
A fresh, crunchy salad with rice noodles, crisp vegetables, herbs, and a bold spicy ginger dressing that brings all the flavors of spring rolls into one vibrant bowl.
Ingredients
Scale
- 6 ounces rice noodles
- 2 cups shredded green or Napa cabbage
- 1 cup julienned carrots
- 1 large English cucumber, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 3 green onions, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/3 cup roasted peanuts, chopped
- For the Spicy Ginger Dressing:
- 2 tablespoons fresh ginger, finely grated
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 3 tablespoons fresh lime juice
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 1 teaspoon chili paste or sriracha
Instructions
- 1. Cook the rice noodles according to package directions until just tender.
- 2. Drain the noodles and rinse under cold water to stop the cooking, then set aside.
- 3. In a large bowl, combine the shredded cabbage, carrots, cucumber, red bell pepper, green onions, cilantro, and mint.
- 4. In a small bowl, whisk together the grated ginger, minced garlic, soy sauce, lime juice, honey, sesame oil, and chili paste until smooth.
- 5. Add the cooled rice noodles to the vegetable mixture and toss gently to combine.
- 6. Pour the spicy ginger dressing over the salad and toss until everything is evenly coated.
- 7. Top with chopped roasted peanuts and extra herbs if desired.
- 8. Serve immediately for the freshest texture and flavor.
Notes
For the best texture, store the salad and dressing separately and combine just before serving. Leftovers keep well in the refrigerator for up to 2 days.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Vietnamese-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 620mg
- Fat: 12g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 7g