Spring Roll Salad with Spicy Ginger Dressing Recipe
A vibrant and refreshing Spring Roll Salad featuring delicate rice vermicelli noodles, fresh vegetables, and a zesty spicy ginger dressing. This light and flavorful salad combines crunchy carrots, crisp bell peppers, cooling cucumber, crisp bean sprouts, and fresh herbs tossed in a tangy and slightly sweet dressing, perfect for a healthy lunch or side dish.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
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
- 2 tablespoons rice vinegar
- 2 tablespoons honey or agave syrup
- 1 tablespoon sesame oil
- 1 teaspoon chili sauce (adjust based on 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 about 3-5 minutes until tender. Drain well and rinse under cold water to stop cooking and prevent sticking, then set aside to cool.
- Prepare Vegetables: While noodles are cooling, thinly slice the carrots, bell peppers, cucumber, and green onions. Keep them ready for assembling the salad.
- Combine Greens: In a large mixing bowl, add the shredded carrots, sliced bell peppers, cucumber, crunchy bean sprouts, chopped cilantro, fresh mint leaves, and sliced green onions. Toss gently to blend all the fresh ingredients.
- Mix Noodles: Add the cooled rice vermicelli noodles to the bowl with vegetables. Gently toss everything together to combine evenly without breaking the noodles.
- 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 the dressing is smooth and well integrated.
- Dress the Salad: Pour the spicy ginger dressing over the salad mixture. Toss thoroughly but gently to ensure all the ingredients are coated with the flavorful dressing.
- Serve: Transfer the salad to a serving platter or individual bowls. Sprinkle the crushed peanuts on top for added texture and serve immediately for best freshness and flavor.
Notes
- Adjust the chili sauce quantity according to your preferred spice level.
- If you prefer a vegan option, substitute honey with agave syrup.
- The salad is best consumed fresh to maintain the crispness of vegetables.
- The crushed peanuts add nice texture but can be omitted for a nut-free version.
- Rice vermicelli noodles cook quickly, so monitor closely to avoid overcooking.
- This salad can be chilled for about 30 minutes prior to serving if you prefer it cold.
Keywords: spring roll salad, vermicelli noodles salad, spicy ginger dressing, fresh vegetable salad, Asian salad
