Spring Roll Salad

Spicy Ginger Dressing

3 tablespoons minced fresh ginger

2 medium cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon agave nectar

1/4 cup rice wine vinegar

1 tablespoon sesame oil

2 tablespoons olive oil

1/2-1 teaspoon red pepper flakes

Salt and pepper to taste

Spring Roll Salad

8 oz rice noodles

1-1/2 cups shredded green or purple cabbage

1 small cucumber, julienned

2 small carrots, julienned

1 medium sweet pepper, julienned

1/4 cup firmly-packed minced cilantro

1/4 cup firmly-packed minced mint

1/4 cup chopped roasted peanuts

Additional cilantro and sesame seeds for topping

Instructions

Spicy Ginger Dressing

In a food processor or blender, combine ginger, garlic, soy sauce, agave, vinegar, sesame oil, olive oil, and red pepper flakes to taste. Blend dressing until smooth.

Season dressing with salt and pepper to taste and refrigerate until ready to use.

Spring Roll Salad

Cook rice noodles according to package instructions. Rinse noodles well with cold water until noodles are completely cooled. Drain noodles and transfer to a large serving bowl.

Add cabbage, cucumber, carrot, sweet pepper, bean sprouts, cilantro, and mint to rice noodles and toss to combine.

When ready to serve, drizzle dressing over salad and toss well to evenly coat. Season salad with salt and pepper to taste if needed and garnish with peanuts, cilantro and sesame seeds. Enjoy!