Fresh Salad Bowl (Print Version)
# Ingredients:
01 -
Minced fresh ginger (3 tablespoons).
02 -
Two medium garlic cloves, finely chopped.
03 -
2 tablespoons soy sauce.
04 -
1 tablespoon agave syrup.
05 -
1/4 cup rice vinegar.
06 -
Sesame oil, 2 tablespoons.
07 -
1/4 cup vegetable or canola oil.
08 -
1/2 to 1 teaspoon crushed red pepper flakes.
09 -
Salt and black pepper to your liking.
10 -
8 ounces rice noodles.
11 -
1 1/2 cups shredded green or purple cabbage.
12 -
1 small cucumber, cut into thin strips.
13 -
2 small carrots, julienned.
14 -
1 medium sweet pepper, thinly sliced.
15 -
1 cup of bean sprouts.
16 -
1/4 cup finely chopped cilantro (packed tightly).
17 -
1/4 cup finely minced mint leaves (packed tightly).
18 -
1/4 cup roasted peanuts, roughly chopped.
19 -
Extra cilantro and sesame seeds for garnishing.
# Instructions:
01 -
Toss ginger, garlic, soy sauce, agave, vinegar, oils, and red pepper flakes into a blender, and mix until smooth. Add salt and pepper to adjust the taste.
02 -
Cook the rice noodles per the instructions on the packaging. Rinse them under cold water until they're cool, then drain thoroughly.
03 -
Mix the noodles in a big bowl with cabbage, cucumber, carrots, sweet pepper, bean sprouts, cilantro, and mint.
04 -
Pour the dressing over the mixture, and toss everything well. Sprinkle with peanuts, extra cilantro, and sesame seeds to serve.
# Notes:
01 -
It's best enjoyed right after adding the dressing.
02 -
You can prepare the parts ahead of time and put them together just before eating.