Spring Roll Salad with Spicy Ginger Dressing Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
