Spring Roll Salad with Spicy Ginger Dressing Recipe

Introduction

This Spring Roll Salad with Spicy Ginger Dressing is a fresh, vibrant dish packed with crunchy vegetables and fragrant herbs. The zesty dressing adds a perfect kick, making it a delightful and healthy meal or side for any occasion.

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

1. 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.
2. Step 2: While the noodles cool, thinly slice 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 bowl with the vegetables 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 mixture and toss thoroughly to coat everything evenly.
7. Step 7: Transfer the salad to a serving platter, sprinkle with crushed peanuts if using, and enjoy!

Tips & Variations

• For a gluten-free version, use tamari instead of soy sauce.
• Add cooked shrimp, chicken, or tofu to make it a more substantial meal.
• Adjust the chili sauce to your preferred spice level for milder or hotter dressing.
• Use fresh lime juice in place of rice vinegar for a tangier flavor.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss just before serving to keep the vegetables crisp. Reheat is not recommended as the dish is best served fresh and cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the salad ahead of time?

Yes, but keep the dressing separate and toss it with the salad just before serving to maintain freshness and texture.

What can I substitute for rice vermicelli noodles?

You can use thin rice noodles, soba noodles, or even spiralized vegetables like zucchini for a low-carb alternative.

Spring Roll Salad with Spicy Ginger Dressing Recipe

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★★★★★

4.8 from 89 reviews

A refreshing and vibrant Spring Roll Salad featuring rice vermicelli noodles, fresh vegetables, herbs, and a zesty spicy ginger dressing. This light and healthy salad combines crunchy textures with bold flavors, perfect as a light meal or appetizer.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Asian
• Diet: Vegan

Ingredients

Scale 1x2x3x

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, typically 3 to 5 minutes. Drain the noodles and rinse under cold water to stop the cooking process and cool them down. Set aside.
2. Prepare Vegetables: While the noodles are cooling, thinly slice the carrots, bell peppers, cucumber, and green onions. Ensure all vegetables are sliced uniformly for the best texture mix. Set aside.
3. Combine Greens: In a large mixing bowl, add the shredded carrots, sliced bell peppers, cucumber, bean sprouts, chopped cilantro, chopped mint, and green onions. Toss gently to combine the fresh ingredients evenly.
4. Mix Noodles: Add the cooled rice vermicelli noodles to the vegetable mixture. Gently toss everything together to distribute the noodles and vegetables uniformly without breaking the noodles.
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 combined and smooth. Adjust chili sauce quantity to suit your preferred spice level.
6. Dress the Salad: Pour the prepared spicy ginger dressing over the salad mixture. Toss thoroughly but gently to coat every ingredient evenly with the flavorful dressing.
7. Serve: Transfer the tossed salad to a serving platter or individual bowls. Sprinkle crushed peanuts over the top if desired for added crunch and flavor. Serve immediately to enjoy the freshness and crisp texture.

Notes

• Use gluten-free soy sauce to make the salad gluten-free.
• Customize the spice level by adjusting the chili sauce amount.
• For a vegan version, use agave syrup instead of honey.
• This salad is best served fresh and can be prepared slightly in advance with dressing added just before serving to maintain crispness.
• Crushed peanuts can be omitted for a nut-free option.

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