Ingredients
For the Spicy Ginger Dressing:
3 tablespoons fresh ginger, minced (or ginger paste)
2 medium garlic cloves, minced
2 tablespoons soy sauce
1 tablespoon agave nectar (or honey)
¼ cup rice wine vinegar (do not substitute)
1 tablespoon sesame oil
2 tablespoons vegetable oil
1½ to 1 teaspoon red pepper flakes (adjust to taste)
Salt and pepper, to taste
For the Salad:
8 ounces cooked rice noodles
1½ cups shredded green or purple cabbage (green preferred)
1 small cucumber, julienned
2 small carrots, julienned
1 medium sweet pepper, julienned
¼ cup fresh mint, minced and firmly packed
¼ cup fresh cilantro, minced and firmly packed
¼ cup chopped roasted peanuts
Optional Toppings:
Extra cilantro
Sesame seeds
Cooked shrimp or chicken for added protein
Instructions
Make the Dressing:
In a medium bowl, whisk together the ginger, garlic, soy sauce, agave nectar (or honey), rice wine vinegar, sesame oil, and vegetable oil.
Stir in the red pepper flakes, then season with salt and pepper to your liking. Adjust the spice level as needed.
Assemble the Salad:
In a large mixing bowl, combine the cooked rice noodles, shredded cabbage, cucumber, carrots, and sweet pepper.
Add the minced mint, cilantro, and chopped roasted peanuts.
Toss and Dress:
Drizzle the spicy ginger dressing over the salad.
Toss everything thoroughly until evenly coated.
Serve:
Garnish with extra cilantro and a sprinkle of sesame seeds if desired.
Serve chilled. Add cooked shrimp or chicken if you want to boost the protein content.