Spring Roll Salad with Spicy Peanut Ginger Dressing
This spring roll salad is crisp, light, and packed with flavor. Perfect for a Thai-inspired dinner or a protein-packed lunch, this recipe features tender noodles, crunchy veggies, and a creamy, spicy peanut ginger dressing.
Equipment
- 1 Food processor for blending dressing
- 1 Rubber spatula to scrape sides
- 1 Cutting board for prepping vegetables
- 1 Grater for garlic
Ingredients
Spicy Peanut Ginger Dressing
- ¼ cup Peanut butter creamy and smooth
- 1 tablespoon Ginger paste
- 2 cloves Garlic grated
- 1 tablespoon The Spice Girl Kitchen Thai Spice
- 2 tablespoon Soy sauce
- 2 tablespoon Rice vinegar
- 1 Lime juiced
- 1 tablespoon Sesame oil
- 2 tablespoon Olive oil
- 1 teaspoon Red pepper flakes
- The Spice Girl Kitchen Tri-Salt Blend to taste
Spring Roll Salad
- ½ head Green or purple cabbage shredded
- 1 Red bell pepper cut into matchsticks
- 1 Medium cucumber cut into matchsticks
- 2 Large carrots cut into matchsticks
- ¼ cup Cilantro packed, minced
- ¼ cup Roasted peanuts chopped
- 1 tablespoon White sesame seeds
Instructions
Instructions
- Whisk together peanut butter, ginger paste, garlic, Thai spice, soy sauce, rice vinegar, lime juice, sesame oil, olive oil, and red pepper flakes in a bowl until smooth.
- Shred or slice cabbage, bell pepper, cucumber, and carrots into thin matchsticks for optimal texture.
- Cook rice noodles as per package instructions, using quick release to prevent overcooking.
- Drain and rinse noodles under cold water to stop cooking and prevent clumping.
- In a large mixing bowl, toss noodles with veggies and cilantro until well combined.
- Pour dressing over the salad, toss thoroughly, and garnish with chopped peanuts and sesame seeds before serving.
Notes
Store salad and dressing separately for best texture. Salad lasts 3 days in fridge. Freezing not recommended.