
By Caitlin Greene
Spring Roll Inspired Salad w/ Carrot-Ginger-Peanut Dressing
3 steps
Prep:20min
Updated at: Thu, 17 Aug 2023 11:30:20 GMT
Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
19
High
Nutrition per serving
Calories450 kcal (22%)
Total Fat25 g (36%)
Carbs45.8 g (18%)
Sugars17.3 g (19%)
Protein14.2 g (28%)
Sodium1292.4 mg (65%)
Fiber8.9 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
For the dressing:

4carrots
medium, peeled and chopped

0.5onion
medium, chopped

1 ½ Tbspfresh ginger
chopped

½ cuprice vinegar

¼ cuptamari soy sauce

6 Tbsppeanut butter

3 Tbspmaple syrup

2 Tbspavocado oil

½ Tbspsriracha

1 tspsesame oil

½ tspsalt
For the salad:

2 ½ cupcabbage
shredded

1 cupshredded carrots

1 cupedamame
cooked

1red bell pepper
finely chopped

1 cupPersian cucumbers
finely chopped

1 cupcilantro
chopped

1 cupscallions
chopped

3 ozvermicelli rice noodles
cooked and chopped into bite sized pieces

⅓ cupchopped roasted almonds
or peanuts or cashews
Optional toppings:
Instructions
Step 1
Make the dressing. Add the carrots, onion, ginger, rice vinegar, soy sauce, peanut butter, maple syrup, avocado oil, sriracha, sesame oil and salt to a blender. Blend until smooth. Set aside.
Step 2
Add the cabbage, carrots, pepper, cucumber, cilantro, scallions, rice noodles and scallions to a large bowl. Toss to combine. Add the dressing and toss again until well coated.
Step 3
Serve with avocado and sesame seeds, if using.
Notes
17 liked
4 disliked
Delicious
Makes leftovers
Easy
Fresh
Sweet