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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.

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

  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

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