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Spring Roll Salad with Spicy Ginger Dressing Recipe

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4.7 from 15 reviews

A vibrant and fresh Spring Roll Salad with Spicy Ginger Dressing featuring rice vermicelli noodles, crisp vegetables, fresh herbs, and a flavorful homemade dressing. This recipe combines crunchy textures with a sweet and spicy zing for an easy, refreshing dish perfect for a light lunch or appetizer.

Ingredients

Scale

Main 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 the cooking process and set aside.
  2. Prepare Vegetables: While noodles cool, thinly slice the carrots, bell peppers, cucumber, and green onions. Set aside these fresh prepared vegetables.
  3. Combine Greens: In a large bowl, add the shredded carrots, sliced bell peppers, cucumber, bean sprouts, chopped cilantro, chopped mint, and sliced green onions, mixing gently to combine.
  4. Mix Noodles: Add the cooled vermicelli noodles to the bowl with the vegetables, then gently toss everything together to ensure even distribution.
  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 fully combined and smooth.
  6. Dress the Salad: Pour the spicy ginger dressing over the salad mixture and toss thoroughly to coat all ingredients evenly with the flavorful dressing.
  7. Serve: Transfer the salad to a serving platter or individual bowls. Sprinkle the crushed peanuts on top if using, and serve immediately for the freshest taste.

Notes

  • Use gluten-free soy sauce if gluten sensitivity is a concern.
  • This salad is best served fresh but can be refrigerated for up to 4 hours before dressing to prevent sogginess.
  • Adjust chili sauce in the dressing to control the heat level according to your preference.
  • For added protein, consider adding cooked shrimp, tofu, or grilled chicken.
  • Crushed peanuts can be omitted or replaced with cashews or toasted sesame seeds for variations.

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