Print

Spring Roll Salad with Spicy Ginger Dressing Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 6 reviews

A refreshing and vibrant Spring Roll Salad featuring rice vermicelli noodles, fresh vegetables, and herbs, tossed in a zesty and spicy ginger dressing. Perfect for a light lunch or a colorful side dish.

Ingredients

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 the Noodles: Cook the rice vermicelli noodles according to package instructions, usually by soaking them in hot water until tender, then drain and set aside to cool.
  2. Prepare the Vegetables and Herbs: Thinly slice the bell peppers and cucumber, shred the carrots, chop the cilantro and mint leaves, and slice the green onions. Combine these with the bean sprouts in a large mixing bowl.
  3. Make the Dressing: In a small bowl, whisk together grated fresh ginger, soy sauce, rice vinegar, honey or agave syrup, sesame oil, and chili sauce until emulsified and well combined.
  4. Toss the Salad: Add the cooked and cooled vermicelli noodles to the vegetable and herb mixture. Pour the spicy ginger dressing over the top and toss everything gently to combine and coat the ingredients evenly.
  5. Serve: Transfer the salad to serving bowls or plates. Sprinkle crushed peanuts over the top if using for added crunch and flavor. Serve immediately or chilled for a refreshing taste.

Notes

  • Adjust the chili sauce amount to control the spiciness level according to your preference.
  • Rice vermicelli noodles should be soaked in hot water but not overcooked to avoid mushiness.
  • For a vegan version, use agave syrup instead of honey in the dressing.
  • Peanuts add a nice crunch but can be omitted if you have nut allergies or prefer a nut-free dish.
  • This salad is best eaten fresh but can be stored in an airtight container in the refrigerator for up to 1 day.

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