Spring Roll Salad with Spicy Ginger Dressing Recipe

Introduction

This Spring Roll Salad with Spicy Ginger Dressing is a fresh and vibrant dish perfect for a light meal or side. Packed with crunchy vegetables, fragrant herbs, and a zesty dressing, it brings the flavors of spring rolls without the wrapping. Quick to prepare, it’s ideal for a healthy and satisfying lunch or dinner.

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 the 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 the 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 shredded carrots, sliced bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions.
4. Step 4: Add the cooled vermicelli noodles to the vegetable mixture 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 and toss thoroughly to ensure everything is coated evenly.
7. Step 7: Transfer the salad to a serving platter, sprinkle with crushed peanuts if using, and enjoy immediately.

Tips & Variations

• For extra protein, add cooked shrimp, tofu, or shredded chicken to the salad.
• Adjust the chili sauce quantity to make the dressing milder or spicier according to your taste.
• Use fresh herbs like basil or Thai basil for a different flavor profile.
• Toast the peanuts before crushing for a deeper nutty flavor.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss together just before serving to maintain freshness and crunch. Leftover salad may soften if dressed too early.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, you can substitute rice vermicelli with thin spaghetti or soba noodles if preferred, but cook them according to their instructions.

Is this salad suitable for vegans?

Yes, use agave syrup instead of honey in the dressing to make it completely vegan.

Spring Roll Salad with Spicy Ginger Dressing Recipe

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A refreshing and vibrant Spring Roll Salad featuring rice vermicelli noodles and fresh vegetables, tossed in a spicy ginger dressing. This easy-to-make salad combines crunchy veggies, fresh herbs, and a tangy, slightly sweet dressing perfect for a light appetizer or a healthy meal.

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

Ingredients

Scale 1x2x3x

Salad

• 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. Drain and rinse under cold water to stop cooking, then set aside.
2. Prepare Vegetables: While noodles cool, thinly slice carrots, bell peppers, cucumber, and green onions. Set aside for assembly.
3. Combine Greens: In a large bowl, add shredded carrots, sliced bell peppers, cucumber, bean sprouts, chopped cilantro, mint, and green onions.
4. Mix Noodles: Add the cooled rice vermicelli noodles to the bowl with the vegetables. Gently toss everything together to combine evenly.
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 the dressing is well combined and flavorful.
6. Dress the Salad: Pour the spicy ginger dressing over the salad mixture. Toss thoroughly to ensure all ingredients are evenly coated with the dressing.
7. Serve: Transfer the dressed salad to a serving platter and sprinkle with crushed peanuts if desired. Serve immediately and enjoy the fresh, spicy flavors.

Notes

• Adjust chili sauce quantity to control the spice level of the dressing.
• For a nut-free version, omit peanuts or substitute with toasted sesame seeds.
• Rice vermicelli noodles can be substituted with glass noodles or thin rice noodles.
• This salad is best served fresh but can be refrigerated for up to 2 hours before serving.
• If desired, add cooked shrimp or tofu for extra protein.

Keywords: spring roll salad, spicy ginger dressing, rice vermicelli salad, Asian salad, fresh spring rolls, Vietnamese style salad, healthy appetizer