Spring Roll Noodle Salad
Bursting with the fresh flavours of mint, lime and cilantro, this delicious and healthy noodle salad is ready in just 20 minutes!
Ingredients
Dressing:
- 1 inch piece of fresh ginger, finely minced
- 2 cloves garlic, finely minced
- 3 Tbsp soy sauce
- 3 Tbsp honey
- 2 Tbsp rice wine vinegar
- 1 Tbsp lime juice
- 2 Tbsp avocado oil
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes (optional)
Salad:
- 200gr/7oz rice vermicelli noodles
- 2 cups shredded red cabbage (about 1/4 of a small red cabbage)
- 1 cup julienned carrots (about 2 medium carrots)
- 1 cup julienned red bell pepper (about 1/2 of a medium bell pepper)
- 1 cup julienned cucumber (about 1/3 of an English cucumber)
- 2 green onions, finely chopped
- 1/4 cup finely chopped fresh cilantro, packed
- 1/4 cup finely chopped fresh mint leaves, packed
- 1/2 cup coarsely chopped peanuts
- lime wedges and additional mint leaves for garnish
Instructions
- In the bottom of a large mixing bowl, whisk together the ginger, garlic, soy sauce, honey, rice wine vinegar, lime juice, avocado oil, sesame oil and red pepper flakes (if using), to make the dressing. Set aside.
- Cook the rice noodles according to package directions. Drain the noodles and rinse well with cold water until completely cooled. Drain well and transfer the noodles to the bowl with the dressing, tossing to coat.
- Add the cabbage, carrots, red pepper, cucumber, green onion, mint and cilantro to the noodles and toss to combine. Transfer to a serving bowl and sprinkle the top of the noodle salad with the peanuts. Garnish with lime wedges and mint leaves. Serve immediately.