Name: Spring Roll Salad with Spicy Ginger Dressing Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Asian
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); 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)

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Introduction

This Spring Roll Salad with Spicy Ginger Dressing is a fresh and vibrant dish perfect for warm days or light meals. Combining crisp vegetables, tender rice noodles, and a zesty, spicy dressing, it delivers incredible flavor and satisfying textures in every bite.

A clear glass bowl is filled with a colorful noodle salad layered evenly, starting with thin, light beige rice noodles at the base. On top, there are thin strips of bright orange carrots mixed with long, slender pieces of red bell pepper and small chunks of green cucumber. Shredded purple cabbage adds contrast along with chopped fresh green herbs scattered throughout. Crushed peanuts and sesame seeds are sprinkled on top, adding texture and small beige and white accents. Two wooden spoons with light brown handles are placed in the bowl, resting on opposite sides. The bowl is set on a white marbled texture surface with a blue textured cloth to the left and orange and red bell peppers with fresh green mint leaves on a wooden board to the right. Photo taken with an iphone --ar 4:5 --v 7

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

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.
Step 2: While the noodles cool, thinly slice the carrots, bell peppers, cucumber, and green onions. Set these aside.
Step 3: In a large bowl, combine the shredded carrots, sliced bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions.
Step 4: Add the cooled vermicelli noodles to the vegetable mixture and gently toss to combine evenly.
Step 5: In a small bowl, whisk together grated ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce until the dressing is well blended.
Step 6: Pour the spicy ginger dressing over the salad and toss thoroughly to coat all ingredients.
Step 7: Transfer the salad to a serving platter, sprinkle with crushed peanuts if desired, and serve immediately.

Tips & Variations

For extra protein, add cooked shrimp or sliced grilled chicken to the salad.
Adjust the chili sauce to your preferred spice level to make the dressing milder or hotter.
Use other fresh herbs like basil or Thai basil for a different flavor twist.
To keep the noodles from sticking, toss them lightly with a small amount of sesame oil before mixing with vegetables.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with dressing just before serving to maintain freshness and texture. Reheat is not recommended, as this salad is best served cold or at room temperature.

How to Serve

A large white bowl filled with a colorful noodle salad made of thin white rice noodles forming the base layer, mixed with thin curly strips of bright orange carrot, crisp green cucumber slices, and long thin red bell pepper strips scattered evenly throughout. On top, there are chopped peanuts and fresh green herbs sprinkled for texture and a fresh look. Near the center, a fork lifts a neat tangle of noodles and vegetables showing the light, airy mix with small bits of chopped green onion and shiny peanut pieces visible. The bowl sits on a white marbled textured surface, and in the background, a clear bowl with cashews can be seen. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, simply use agave syrup instead of honey in the dressing to keep it completely plant-based.

What kind of noodles are best for this recipe?

Rice vermicelli noodles are ideal because they have a light texture and absorb the flavors well, but you can substitute with thin rice sticks if needed.