Spring Roll Salad with Spicy Ginger Dressing Recipe

Introduction

This vibrant Spring Roll Salad with Spicy Ginger Dressing captures the fresh flavors of spring rolls in a quick and easy bowl. Light rice vermicelli noodles are combined with crisp vegetables and fragrant herbs, then tossed in a zesty, homemade ginger dressing for a refreshing meal or side dish.

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. Step 1: In a large pot, bring water to a boil. Add the rice vermicelli noodles and cook according to package instructions. Drain and rinse under cold water, then set aside to cool.
2. Step 2: While the noodles cool, thinly slice the carrots, bell peppers, cucumber, and green onions. Set the vegetables aside.
3. Step 3: In a large bowl, combine the shredded carrots, sliced bell peppers, cucumber, bean sprouts, chopped cilantro, mint, and green onions.
4. Step 4: Add the cooled vermicelli noodles to the vegetable mixture and gently toss to combine everything evenly.
5. Step 5: In a small bowl, whisk together the grated ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce until the dressing is well blended.
6. Step 6: Pour the spicy ginger dressing over the salad and toss thoroughly so all ingredients are coated with the dressing.
7. Step 7: Transfer the salad to a serving platter, sprinkle with crushed peanuts if desired, and enjoy immediately.

Tips & Variations

• For an added crunch, try adding sliced water chestnuts or roasted cashews instead of peanuts.
• If you prefer a milder dressing, reduce or omit the chili sauce and add a splash of lime juice for brightness.
• To make this dish vegan, use agave syrup instead of honey in the dressing.
• Fresh herbs like basil can be substituted or added to complement the mint and cilantro.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Because the noodles can absorb the dressing and soften over time, it’s best to keep the dressing separate and toss the salad again just before serving. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles for this salad?

Yes, you can substitute rice vermicelli with thin rice noodles or even angel hair pasta for a similar texture, though the authentic flavor comes from rice vermicelli.

How can I make this dish gluten-free?

Ensure you use gluten-free soy sauce or tamari in the dressing. All other ingredients are naturally gluten-free.

Spring Roll Salad with Spicy Ginger Dressing Recipe

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★★★★★

4.7 from 140 reviews

A refreshing and vibrant Spring Roll Salad featuring rice vermicelli noodles, fresh crunchy vegetables, and an aromatic spicy ginger dressing. This salad offers a perfect balance of sweet, tangy, and spicy flavors, making it a light and flavorful dish ideal for warm days or a healthy meal option.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Asian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Salad 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)

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 rice vermicelli noodles and cook according to package instructions, usually for about 3 to 5 minutes. Drain the noodles and rinse them under cold water to stop the cooking process and set aside.
2. Prepare Vegetables: While the noodles are cooling, thinly slice the carrots, bell peppers, cucumber, and green onions. Set these aside ready for tossing into the salad.
3. Combine Greens: In a large bowl, combine the shredded carrots, sliced bell peppers, cucumber, bean sprouts, chopped cilantro, chopped mint, and green onions. Mix these fresh ingredients well.
4. Mix Noodles: Add the cooled vermicelli noodles to the bowl containing the vegetables. Gently toss the ingredients together to blend uniformly without breaking the noodles.
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 incorporated.
6. Dress the Salad: Pour the spicy ginger dressing over the salad mixture. Toss thoroughly to ensure every bite is infused with the zesty dressing flavors.
7. Serve: Transfer the dressed salad to a serving platter, sprinkle with crushed peanuts if desired for added crunch, and serve immediately for the freshest taste.

Notes

• You can substitute rice vermicelli noodles with glass noodles or thin rice noodles if preferred.
• Adjust the amount of chili sauce based on your heat tolerance for a milder or spicier dressing.
• To make this salad vegan, use agave syrup instead of honey.
• For added protein, consider adding cooked shrimp, tofu, or shredded chicken.
• This salad is best served fresh but can be kept refrigerated for up to 24 hours; dress just before serving to keep vegetables crisp.

Keywords: Spring Roll Salad, Rice Vermicelli Salad, Spicy Ginger Dressing, Asian Salad, Fresh Vegetable Salad, Gluten Free Salad