Servings: 6

Spicy Ginger Dressing: subheading: Spicy Ginger Dressing:
3 tablespoons minced fresh ginger 3 tablespoons minced fresh ginger
2 medium cloves garlic, minced 2 medium cloves garlic, minced
2 tablespoons soy sauce 2 tablespoons soy sauce
1 tablespoon agave nectar 1 tablespoon agave nectar
1/4 cup rice wine vinegar ¼ cup rice wine vinegar
1 tablespoon sesame oil 1 tablespoon sesame oil
2 tablespoons canola oil or vegetable oil 2 tablespoons canola oil or vegetable oil
1/2-1 teaspoon red pepper flakes ½ to 1 teaspoon red pepper flakes
Salt and pepper to taste Salt and pepper to taste
 
Spring Roll Salad: subheading: Spring Roll Salad:
8 oz rice noodles 8 oz rice noodles
1-1/2 cups shredded green or purple cabbage 1-½ cups shredded green or purple cabbage
1 small cucumber, julienned 1 small cucumber, julienned
2 small carrots, julienned 2 small carrots, julienned
1 medium sweet pepper, julienned 1 medium sweet pepper, julienned
1/4 cup firmly-packed minced cilantro ¼ cup firmly-packed minced cilantro
1/4 cup firmly-packed minced mint ¼ cup firmly-packed minced mint
1/4 cup chopped roasted peanuts ¼ cup chopped roasted peanuts

Spicy Ginger Dressing
In a food processor or blender, combine all dressing ingredients and blend until smooth. Season with salt and pepper, and refrigerate until ready to use.
Spring Roll Salad
Cook rice noodles according to package instructions, rinse under cold water, and drain well. In a large serving bowl, combine noodles with cabbage, cucumber, carrot, sweet pepper, bean sprouts, cilantro, and mint. Toss with dressing when ready to serve. Garnish with peanuts, extra cilantro, and sesame seeds.

Prep Time: 40 minutes | Total Time: 40 minutes | Servings: 6 |  Prep Time: 40 minutes | Total Time: 40 minutes | Servings: 6 |