Spring Roll Salad with Spicy Ginger Dressing Recipe
Spring Roll Salad with Spicy Ginger Dressing is a vibrant and refreshing dish combining fresh vegetables, rice vermicelli noodles, and a bold, zesty spicy ginger dressing. This salad captures the essence of classic spring rolls in an easy-to-prepare, colorful salad form, perfect for healthy lunches, side dishes, or potluck contributions. With bright flavors and crunchy textures, it’s a delightful and nutritious option that can be customized to fit various dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Gluten Free
Ingredients
Scale
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 (use gluten-free tamari to make gluten-free)
- 2 tablespoons rice vinegar
- 2 tablespoons honey or agave syrup
- 1 tablespoon sesame oil
- 1 teaspoon chili sauce (adjust to spice preference)
Instructions
- Cook Noodles: In a large pot, bring water to a boil. Add rice vermicelli noodles and cook according to package instructions, usually 3-5 minutes. Drain and rinse under cold water to stop the cooking process and prevent sticking, then set aside to cool.
- Prepare Vegetables: While the noodles cool, thinly slice the carrots, bell peppers, cucumber, and green onions. Set these aside ready for combining.
- Combine Greens: In a large mixing bowl, add the shredded carrots, sliced bell peppers, cucumber, bean sprouts, chopped cilantro, chopped mint leaves, and sliced green onions. Toss lightly to combine.
- Mix Noodles: Add the cooled and drained vermicelli noodles to the bowl with the vegetables. Gently toss everything together to evenly distribute the ingredients.
- 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. Whisk until the dressing is well combined and slightly emulsified.
- Dress the Salad: Pour the spicy ginger dressing over the salad mixture. Toss thoroughly to ensure every ingredient is coated in the flavorful dressing.
- Serve: Transfer the dressed salad to a serving platter or bowl. Sprinkle with crushed peanuts on top if using. For best flavor, chill in the refrigerator for 15 minutes before serving. Enjoy the fresh, spicy, and vibrant flavors!
Notes
- Use gluten-free soy sauce or tamari if you need the salad to be gluten-free.
- Adjust the chili sauce amount to control the spiciness of the dressing.
- Pre-cut vegetables can be stored separately in the fridge ahead of time to save prep time.
- Fresh herbs like basil or Thai basil can be added for an aromatic twist.
- Omit peanuts or replace with sunflower seeds for a nut-free alternative.
- Store leftover salad in an airtight container in the refrigerator for 2-3 days; keep dressing separate if possible for best freshness.
Keywords: spring roll salad, spicy ginger dressing, rice vermicelli, fresh vegetable salad, Asian salad, gluten-free salad, quick healthy recipe
