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Spring Roll Salad

A fresh, crunchy, and vibrant twist on classic spring rolls, this salad is loaded with colorful veggies and tossed in a spicy ginger dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: Asian, Fusion
Calories: 220
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4 cups Mixed greens Use your choice of greens.
  • 2 cups Shredded cabbage Can use green or purple cabbage.
  • 1 cup Julienned carrots
  • 1 cup Sliced cucumbers English cucumbers work well.
  • 1 cup Diced bell peppers Any color bell pepper.
  • 1 large Avocado Diced.
  • 1/2 cup Chopped fresh herbs (cilantro and mint) Adjust according to taste.
  • 1 cup Tofu (or protein of choice) Can substitute with chickpeas, grilled chicken, or shrimp.
  • 2 tablespoons Sesame seeds For garnish.
Spicy Ginger Dressing
  • 3 tablespoons Fresh ginger, grated For an extra punch of flavor.
  • 2 tablespoons Soy sauce For saltiness.
  • 1 tablespoon Honey or maple syrup For sweetness.
  • 1 tablespoon Rice vinegar For acidity.
  • 1 tablespoon Sesame oil For flavor.

Method
 

Preparation
  1. In a large bowl, combine mixed greens, shredded cabbage, julienned carrots, sliced cucumbers, diced bell peppers, and avocado.
  2. Add chopped fresh herbs and tofu.
  3. In a separate bowl, whisk together the spicy ginger dressing ingredients.
  4. Drizzle the dressing over the salad and toss gently to combine.
  5. Sprinkle with sesame seeds before serving.

Notes

This salad keeps well in the fridge for about 2-3 days. Store the dressing separately until serving to prevent sogginess. For added crunch, choose crisp veggies and don't hesitate to customize your protein.