Vegetable Spring Roll Salad

This Vegetable Spring Roll Salad combines the fresh crunch of assorted vegetables with the delightful flavors of Asian-inspired dressings. It's a light, refreshing dish perfect for a healthy lunch or dinner.

Ingredients

• Rice vermicelli noodles - 50 grams
• Cabbage, shredded - 1 cup
• Carrot, grated - 1 medium
• Cucumber, julienned - 1 medium
• Red bell pepper, julienned - 1 medium
• Fresh cilantro, chopped - 2 tablespoons
• Green onions, sliced - 2 tablespoons
• Sesame oil - 1 tablespoon
• Soy sauce (or tamari for gluten-free) - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Honey or agave syrup - 1 teaspoon
• Salt - to taste
• Black sesame seeds - 1 tablespoon

Steps

1. Cook the rice vermicelli noodles according to package instructions, then drain and rinse under cold water to stop cooking.
2. In a large bowl, combine the shredded cabbage, grated carrot, julienned cucumber, and red bell pepper.
3. Add the cooked vermicelli noodles to the bowl of vegetables.
4. In a separate small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, and a pinch of salt to create the dressing.
5. Pour the dressing over the salad and toss well to combine all ingredients.
6. Garnish with chopped cilantro, sliced green onions, and black sesame seeds before serving.

Nutrition

• Calories: 220
• Protein: 5 g
• Carbs: 35 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in calories, making it a great option for weight management.

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