Spring Roll Salad (Print Version)

# Ingredients:

01 - Fresh ginger, minced (3 tablespoons).
02 - Garlic cloves, minced (2 medium).
03 - Soy sauce (2 tablespoons).
04 - Agave nectar (1 tablespoon).
05 - Rice vinegar (1/4 cup).
06 - Sesame oil (2 tablespoons).
07 - Canola or vegetable oil (1/4 cup).
08 - Red pepper flakes (1/2-1 teaspoon).
09 - Salt and pepper to taste.
10 - Rice noodles (8 oz).
11 - Green or purple cabbage, shredded (1 1/2 cups).
12 - Cucumber, julienned (1 small).
13 - Carrots, julienned (2 small).
14 - Sweet pepper, julienned (1 medium).
15 - Bean sprouts (1 cup).
16 - Cilantro, minced (1/4 cup firmly-packed).
17 - Mint, minced (1/4 cup firmly-packed).
18 - Roasted peanuts, chopped (1/4 cup).
19 - Additional cilantro and sesame seeds for topping.

# Instructions:

01 - Blend ginger, garlic, soy sauce, agave, vinegar, oils, and red pepper flakes until smooth. Season with salt and pepper.
02 - Cook rice noodles according to package directions. Rinse with cold water until cooled, drain well.
03 - In large bowl, combine noodles, cabbage, cucumber, carrot, pepper, bean sprouts, cilantro, and mint.
04 - Toss with dressing, season to taste. Garnish with peanuts, extra cilantro and sesame seeds.

# Notes:

01 - Best served immediately after adding dressing.
02 - Components can be prepped ahead and assembled just before serving.

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