Spring Roll Salad with Sesame Ginger Dressing

Ingredients

• 1/4 cup seasoned rice vinegar (or use plain rice vinegar or apple cider vinegar)
• 1 tbsp toasted sesame oil
• 2 tbsp avocado oil
• 2 tbsp low-sodium soy sauce
• 1 tbsp honey
• 2 garlic cloves, grated or minced
• 3 tbsp ginger, freshly grated
• 1 tbsp toasted sesame seeds
• 1/4 tsp red pepper flakes
• salt and pepper to taste
• 8 ounces uncooked rice noodles (I use the thin Angel hair rice noodles)
• 1 1/2 cups coleslaw cabbage mix (or use purple and green cabbage)
• 2 medium carrots, shredded or julienned
• 1 cup sliced cucumbers, from a medium English cucumber
• 1 small red bell pepper, cut in thin strips
• 1 cup sugar snap peas, cut in bite size pieces
• 1/4 cup fresh cilantro, chopped fine
• 1/4 cup fresh basil, chopped fine
• 1/4 cup fresh mint, chopped fine
• 1/3 cup roasted and salted peanuts, roughly chopped

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