Spring Roll Salad with Spicy Ginger Dressing Recipe

Introduction

This Spring Roll Salad with Spicy Ginger Dressing is a fresh, vibrant dish perfect for warmer days or as a light meal. Packed with crisp vegetables and aromatic herbs, it’s both flavorful and healthy. The zesty ginger dressing adds a spicy kick that ties everything together beautifully.

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

Tips & Variations

• For a gluten-free version, use tamari instead of soy sauce.
• Add cooked shrimp or grilled chicken for extra protein.
• Adjust chili sauce amount to control the heat level of the dressing.
• Toast the peanuts lightly for added crunch and flavor.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with the dressing just before serving to keep it fresh and crisp. Leftovers are best enjoyed cold or at room temperature; avoid reheating to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

You can prep the vegetables and noodles ahead, but it’s best to store the dressing separately and combine everything just before serving to keep the salad crisp.

What can I substitute for rice vermicelli noodles?

Thin rice sticks or even soba noodles work well as substitutes, though rice vermicelli provides the lightest texture typical of spring roll salads.

Spring Roll Salad with Spicy Ginger Dressing Recipe

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★★★★★

4.6 from 60 reviews

A vibrant and refreshing Spring Roll Salad featuring tender rice vermicelli noodles combined with fresh vegetables and herbs, all tossed in a spicy ginger dressing. This easy-to-make salad captures the flavors of traditional spring rolls without the wrapping, making it a perfect light lunch or appetizer with a delightful kick of heat and tang.

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

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 about 3 to 5 minutes. Drain and rinse under cold water to stop cooking and prevent sticking. Set aside to cool completely.
2. Prepare Vegetables: While the noodles cool, thinly slice the carrots, bell peppers, cucumber, and green onions. Ensure all vegetables are fresh and crisp for best texture.
3. Combine Greens: In a large mixing bowl, combine shredded carrots, sliced bell peppers, cucumber, bean sprouts, chopped cilantro, chopped mint leaves, and green onions. Toss gently to mix.
4. Mix Noodles: Add the cooled vermicelli noodles into the bowl with the mixed vegetables. Gently toss everything together to combine without breaking the noodles.
5. Prepare Dressing: In a small bowl, whisk together grated fresh ginger, soy sauce, rice vinegar, honey (or agave syrup), sesame oil, and chili sauce until smooth and well incorporated.
6. Dress the Salad: Pour the spicy ginger dressing over the noodle and vegetable mixture. Toss thoroughly but gently to make sure the salad is evenly coated with the dressing.
7. Serve: Transfer the dressed salad to a serving platter or individual bowls. Sprinkle with crushed peanuts on top, if using, for added crunch and flavor. Serve immediately for the freshest taste.

Notes

• Use gluten-free soy sauce if preparing a gluten-free version.
• The salad is best served fresh but can be refrigerated for up to 4 hours; avoid tossing the peanuts until ready to serve to keep them crunchy.
• Adjust chili sauce quantity to your preferred level of spiciness.
• For added protein, grilled shrimp or tofu can be mixed in.
• Substitute honey with agave syrup to keep the recipe vegan.

Keywords: Spring Roll Salad, Spicy Ginger Dressing, Rice Vermicelli Salad, Asian Salad, Fresh Herb Salad, Light Lunch, Vegetarian Salad