Description
A vibrant and refreshing noodle salad packed with crunchy vegetables, fresh herbs, and a bold spicy ginger dressing. Perfect as a light main dish or side for warm weather meals.
Ingredients
- For the Salad:
- 8 oz rice noodles
- 1½ cups shredded green or purple cabbage
- 1 small cucumber, julienned
- 2 small carrots, julienned
- 1 medium sweet red pepper, julienned
- ¼ cup fresh cilantro, minced
- ¼ cup fresh mint, minced
- ¼ cup roasted peanuts, chopped
- Sesame seeds, for garnish
- For the Spicy Ginger Dressing:
- 3 tablespoons fresh ginger, minced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon agave nectar
- ¼ cup rice wine vinegar
- 1 tablespoon sesame oil
- 2 tablespoons canola or vegetable oil
- ½–1 teaspoon red pepper flakes
- Salt and pepper, to taste
Instructions
- Make the Dressing: In a blender or food processor, combine: ginger, garlic, soy sauce, agave, rice wine vinegar, sesame oil, canola oil, and red pepper flakes. Blend until smooth. Season with salt and pepper to taste. Refrigerate until ready to use.
- Prepare the Salad: Cook rice noodles according to package directions. Rinse in cold water to stop cooking and prevent sticking.
- In a large bowl, combine noodles, cabbage, cucumber, carrots, and bell pepper. Add cilantro and mint.
- When ready to serve, pour dressing over the salad and toss well.
- Garnish with chopped peanuts and sesame seeds. Serve immediately for the best texture and flavor.
Notes
You can make the dressing ahead and store in the fridge for up to 5 days. Add grilled tofu or chicken for extra protein. For a gluten-free version, use tamari instead of soy sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad / Main Dish
- Method: No-Cook / Assembled
- Cuisine: Asian-Inspired