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Spring Roll Salad with Spicy Ginger Dressing Recipe

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4.5 from 115 reviews

A refreshing and vibrant Spring Roll Salad featuring rice vermicelli noodles, crisp vegetables, fresh herbs, and a zesty spicy ginger dressing. This easy-to-make salad offers all the delicious flavors of traditional spring rolls without the wrapping, making it a perfect light lunch or side dish with a punch of heat and freshness.

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 the rice vermicelli noodles and cook according to the package instructions, usually about 3-5 minutes. Drain the noodles and rinse them under cold water to stop the cooking process and keep them from sticking together. Set aside to cool.
  2. Prepare Vegetables: While the noodles cool, thinly slice the carrots, bell peppers, cucumber, and green onions. Make sure the vegetables are evenly sliced for the best texture and presentation. Set them aside.
  3. Combine Greens: In a large mixing bowl, add the shredded carrots, sliced bell peppers, cucumber, bean sprouts, chopped cilantro, chopped mint, and sliced green onions. Toss gently to combine all the fresh ingredients.
  4. Mix Noodles: Add the cooled rice vermicelli noodles to the bowl with the mixed vegetables. Gently toss everything together to evenly distribute the noodles throughout the salad.
  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 well emulsified and smooth. Taste and adjust chili sauce to your preferred spice level.
  6. Dress the Salad: Pour the spicy ginger dressing over the salad mixture. Toss thoroughly to coat every ingredient with the flavorful dressing, ensuring a balanced taste.
  7. Serve: Transfer the dressed salad onto a serving platter or individual bowls. Sprinkle the crushed peanuts on top if using for an added crunchy texture. Enjoy immediately for the freshest flavor.

Notes

  • For a gluten-free version, ensure the soy sauce used is gluten-free tamari or coconut aminos.
  • The peanuts are optional; you can substitute with toasted cashews or omit for a nut-free salad.
  • Adjust the chili sauce quantity based on your desired spice level or substitute with fresh chopped chili.
  • This salad is best served fresh but can be stored covered in the refrigerator for up to 1 day; stir before serving.
  • To add protein, consider topping with grilled shrimp, chicken, or tofu.

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

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