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Spring Roll Salad with Spicy Ginger Dressing

Spring Roll Salad with Spicy Ginger Dressing: An Incredible Ultimate Recipe

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Spring Roll Salad with Spicy Ginger Dressing is a vibrant and refreshing dish that combines the crunch of fresh vegetables with the zesty kick of a spicy ginger dressing. This salad is not only quick to prepare, taking just 20 minutes, but is also incredibly versatile, making it perfect for picnics, light lunches, or as a colorful side at gatherings. The unique blend of herbs and textures offers a delightful experience in every bite, while the spicy ginger dressing elevates the flavors to create an unforgettable meal.

Ingredients

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  • 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
  • ½ cup fresh cilantro, chopped
  • ½ cup fresh mint leaves, chopped
  • ¼ cup green onions, sliced
  • ¼ cup crushed peanuts (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 to taste)

Instructions

  1. Cook the rice vermicelli noodles in boiling water according to package instructions. Drain and rinse under cold water; set aside.
  2. While the noodles cool, slice the carrots, bell peppers, cucumber, and green onions.
  3. In a large bowl, combine shredded carrots, bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions.
  4. Add the cooled noodles to the vegetable mix and toss gently to combine.
  5. To make the dressing, whisk together grated ginger, soy sauce, rice vinegar, honey or agave syrup, sesame oil, and chili sauce in a small bowl.
  6. Pour the dressing over the salad mixture and toss thoroughly to coat all ingredients evenly.
  7. Serve immediately or refrigerate for about 30 minutes before serving for enhanced flavor.

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