Print

Spring Roll Salad with Spicy Ginger Dressing Recipe

Spring Roll Salad with Spicy Ginger Dressing Recipe
Print Recipe

★★★★★

5.2 from 5 reviews

A refreshing and vibrant Spring Roll Salad featuring tender rice vermicelli noodles, crisp fresh vegetables, and fragrant herbs, all tossed in a zesty and spicy ginger dressing. This light yet flavorful dish captures the essence of traditional spring rolls without the wrapping, making it perfect for a quick lunch or appetizer.

Ingredients

Scale

Main Ingredients

  • 1 cup rice vermicelli noodles
  • 1 cup shredded carrots
  • 1 cup thinly sliced bell peppers (red and yellow)
  • 1 cup cucumber, thinly sliced
  • 1 cup bean sprouts
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup fresh mint leaves, chopped
  • 1/4 cup green onions, sliced
  • 1/4 cup peanuts, crushed (optional)

For Spicy Ginger Dressing

  • 3 tablespoons fresh ginger, grated
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey or agave syrup
  • 1 tablespoon sesame oil
  • 1 teaspoon chili sauce (adjust based on spice preference)

Instructions

  1. Cook Noodles: In a large pot, bring water to a boil. Add the rice vermicelli noodles and cook according to package instructions, usually 3-5 minutes until tender. Drain the noodles and rinse under cold water to stop the cooking process. Set aside to cool completely.
  2. Prepare Vegetables: While the noodles are cooling, thinly slice the carrots, bell peppers, cucumber, and green onions. This ensures all vegetables are ready to be combined for the salad.
  3. Combine Greens: In a large mixing bowl, add the shredded carrots, sliced bell peppers, cucumber, bean sprouts, freshly chopped cilantro, chopped mint leaves, and green onions. Mix gently to evenly distribute the herbs and vegetables.
  4. Mix Noodles: Add the cooled vermicelli noodles to the bowl with the mixed vegetables. Gently toss all ingredients together to incorporate the noodles without breaking them.
  5. Prepare Dressing: In a small bowl, whisk together the grated fresh ginger, soy sauce, rice vinegar, honey (or agave syrup), sesame oil, and chili sauce until the dressing is smooth and well combined. Adjust chili sauce quantity to your preferred spice level.
  6. Dress the Salad: Pour the spicy ginger dressing evenly over the salad mixture. Toss thoroughly but gently to ensure all the salad ingredients are coated well with the dressing.
  7. Serve: Transfer the dressed salad to a serving platter or individual dishes. Sprinkle crushed peanuts over the top if using, to add a crunchy texture, and serve immediately for the freshest taste.

Notes

  • Use gluten-free tamari instead of soy sauce to make this recipe gluten-free.
  • Adjust the amount of chili sauce based on your spice preference or substitute with fresh chili slices.
  • For a vegan version, use agave syrup instead of honey in the dressing.
  • Crushed peanuts add crunch but can be omitted or substituted with toasted sesame seeds for nut-free option.
  • This salad is best eaten fresh but can be stored in the refrigerator for up to 1 day.

Nutrition

Keywords: Spring Roll Salad, Rice Vermicelli Salad, Spicy Ginger Dressing, Vietnamese Salad, Healthy Lunch, Fresh Herb Salad

Find it online: https://recipeswithmia.com/spring-roll-salad-with-spicy-ginger-dressing-recipe/