Name: Spring Roll Salad with Spicy Ginger Dressing Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Asian
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); 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)

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Introduction

This Spring Roll Salad with Spicy Ginger Dressing is a fresh and vibrant dish perfect for warm days or light meals. Crisp vegetables, tender rice noodles, and a zesty ginger dressing combine for an irresistible flavor and texture experience.

A clear glass bowl shows a fresh noodle salad with several colorful layers. At the bottom, there are thin, pale beige noodles mixed with shredded light orange carrots and chopped bright green leafy herbs. Above this, thick slices of green cucumber and long strips of shiny red bell pepper are spread out. Scattered green peas add round bright green highlights, while finely grated white cheese is sprinkled on top, covering the salad lightly. A wooden spoon is placed inside the bowl on the right side, resting on the layers. The bowl sits on a white marbled surface with a white cloth nearby and some blurred green leaves in the background. Photo taken with an iphone --ar 4:5 --v 7

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

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 to cool.
Step 2: While the noodles are cooling, thinly slice the carrots, bell peppers, cucumber, and green onions.
Step 3: In a large bowl, combine the shredded carrots, sliced bell peppers, cucumber, bean sprouts, chopped cilantro, mint, and green onions.
Step 4: Add the cooled vermicelli noodles to the bowl with the vegetables and gently toss to mix all ingredients evenly.
Step 5: In a small bowl, whisk together grated ginger, soy sauce, rice vinegar, honey (or agave syrup), sesame oil, and chili sauce until well combined.
Step 6: Pour the spicy ginger dressing over the salad mixture and toss thoroughly to coat everything evenly.
Step 7: Transfer the salad to a serving platter, sprinkle with crushed peanuts if desired, and enjoy immediately.

Tips & Variations

Adjust the chili sauce amount to suit your heat preference or omit it for a milder dressing.
Try adding cooked shrimp or tofu for added protein.
Use fresh lime juice instead of rice vinegar for a different tangy twist.
For extra crunch, toast the peanuts lightly before adding.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. The noodles may absorb the dressing and soften over time, so it’s best enjoyed fresh. If needed, gently toss the salad again before serving. Keep peanuts separate until serving to maintain their crunch.

How to Serve

A clear glass bowl sits on a white marbled surface with a wooden spoon inside it, holding a colorful salad of many layers. The bottom layer is thin light-colored noodles mixed with shredded orange carrots and leafy light green lettuce. Above this, there are bright green peas and slices of cucumber with pale green skin, along with long thin strips of vivid red bell pepper and chopped green herbs. The salad is topped with a sprinkling of white grated cheese and some crushed nuts or breadcrumbs, adding texture and contrast. In the background, some green leafy veggies blur softly, enhancing the fresh look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

You can prepare the vegetables and dressing ahead, but combine them with noodles just before serving to keep the salad fresh and crisp.

What can I use if I don’t have rice vermicelli noodles?

Thin rice noodles or even cooked angel hair pasta can be used as substitutes, though the texture will vary slightly.