Description
A refreshing and vibrant salad inspired by spring rolls, topped with a zesty spicy ginger dressing.
Ingredients
Scale
- 1 cup rice noodles
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1 cup cucumber, julienned
- 1/2 cup bell peppers, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup peanuts, crushed
Instructions
- Cook the rice noodles according to package instructions, then drain and rinse under cold water.
- In a large bowl, combine the shredded cabbage, carrots, cucumber, bell peppers, cilantro, and mint.
- Add the cooled rice noodles to the vegetable mixture and toss gently.
- In a separate bowl, whisk together the ingredients for the spicy ginger dressing.
- Drizzle the dressing over the salad and toss to combine.
- Top with crushed peanuts before serving.
Notes
- For a vegan option, ensure the dressing is free from fish sauce.
- Feel free to add protein such as shrimp or tofu for a heartier meal.
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg