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Spring Roll Salad with Spicy Ginger Dressing

Spring Roll Salad with Spicy Ginger Dressing: Fresh & Flavorful

Enjoy the fresh and vibrant Spring Roll Salad with Spicy Ginger Dressing, a wholesome and customizable dish packed with flavors from Southeast Asia.
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: Southeast Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Rice vermicelli noodles Gluten-free if necessary
  • 1 cup Shredded carrots Grated beets can be used as a twist
  • 1 cup Thinly sliced bell peppers (red and yellow) Any color works or use shredded cabbage
  • 1 cup Cucumber Thinly sliced; radishes can be substituted
  • 1 cup Bean sprouts Optional, can be replaced with shredded radishes
  • 1/2 cup Fresh cilantro Chopped; parsley can substitute
  • 1/4 cup Fresh mint leaves Chopped; basil for aromatic difference
  • 2 stalks Green onions Sliced; chives for milder taste
  • 1/4 cup Peanuts Crushed, optional; sunflower seeds for a nut-free option
For Spicy Ginger Dressing
  • 1 tbsp Fresh ginger Grated; adjust based on spice preference
  • 2 tbsp Soy sauce Use gluten-free soy sauce if needed
  • 2 tbsp Rice vinegar Apple cider vinegar can substitute
  • 1 tbsp Honey or agave syrup Adjust sweetness to taste
  • 1 tbsp Sesame oil Olive oil can be used for a lighter option
  • 1 tbsp Chili sauce Adjust to preferred spice level

Equipment

  • large pot
  • Colander
  • cutting board
  • sharp knife
  • large mixing bowl
  • small bowl
  • whisk
  • Tongs

Method
 

Step-by-Step Instructions
  1. Bring a large pot of water to a rolling boil. Add rice vermicelli noodles and cook according to package instructions, around 3-5 minutes. Drain and rinse under cold water.
  2. While noodles are cooking, thinly julienne carrots and bell peppers, then slice cucumber and green onions. Aim for uniform pieces.
  3. In a large mixing bowl, combine shredded carrots, bell peppers, cucumber, and bean sprouts. Add chopped cilantro, mint, and green onions. Toss gently.
  4. Add cooled noodles to the vegetable mixture and gently fold until evenly distributed.
  5. In a small bowl, whisk together grated ginger, soy sauce, rice vinegar, honey or agave, sesame oil, and chili sauce until well combined.
  6. Pour spicy ginger dressing over the salad and toss gently until evenly coated.
  7. Transfer salad to a serving platter. Sprinkle with crushed peanuts if desired. Serve immediately or refrigerate for 15 minutes to meld flavors.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 400mgPotassium: 500mgFiber: 3gSugar: 6gVitamin A: 2000IUVitamin C: 15mgCalcium: 40mgIron: 1mg

Notes

Chill salad for best flavor. Adjust dressing sweetness or spice to personal preference. Keep dressing separate if preparing in advance to maintain crispness.

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