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–+ servings
Spring Roll Salad with Spicy Ginger Dressing

Fresh Spring Roll Salad with Spicy Ginger Dressing Bliss

This Spring Roll Salad with Spicy Ginger Dressing is a vibrant, healthy dish loaded with fresh vegetables and a zesty dressing.
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 oz Rice Vermicelli Noodles Substitution: Zucchini noodles for a low-carb option.
  • 1 cup Shredded Carrots Substitution: Grated radishes for extra zest.
  • 1 cup Bell Peppers (Red & Yellow) Any bell pepper color works.
  • 1 cup Cucumber Substitution: Shredded zucchini as an alternative.
  • 1 cup Bean Sprouts Replace with shredded cabbage if unavailable.
  • 1/4 cup Fresh Cilantro Substitution: Mint or basil for a different herb profile.
  • 1/4 cup Fresh Mint Leaves Substitution: Basil can be used for a similar effect.
  • 2 stalks Green Onions Shallots can be a substitute for a gentler taste.
  • 1/4 cup Crushed Peanuts Omit for nut-free or use sunflower seeds instead.
For the Spicy Ginger Dressing
  • 2 tbsp Grated Fresh Ginger
  • 3 tbsp Soy Sauce Use tamari for gluten-free.
  • 2 tbsp Rice Vinegar
  • 1 tbsp Honey or Agave Syrup Adjust to taste based on sweetness preference.
  • 1 tbsp Sesame Oil
  • 1 tbsp Chili Sauce Adjust according to spice preference.

Equipment

  • Pot
  • Colander
  • knife
  • Mixing bowl
  • Whisk
  • Tongs

Method
 

Directions
  1. Cook the Rice Vermicelli Noodles according to package instructions. Drain, rinse under cold water, and set aside to cool.
  2. While noodles are cooking, slice the carrots, bell peppers, cucumber, and green onions. Keep sizes uniform for presentation.
  3. In a large bowl, combine the sliced vegetables, bean sprouts, cilantro, mint, and green onions. Toss gently to mix.
  4. Add the cooled rice vermicelli noodles to the vegetable mixture, folding in to combine evenly.
  5. In a small bowl, whisk together ginger, soy sauce, rice vinegar, honey/agave syrup, sesame oil, and chili sauce until smooth. Adjust flavors as needed.
  6. Pour the dressing over the salad mixture and toss to coat all ingredients evenly. Let sit for a couple of minutes.
  7. Transfer the salad to a serving platter and sprinkle with crushed peanuts, if desired. Serve and enjoy!

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 500mgPotassium: 300mgFiber: 4gSugar: 5gVitamin A: 200IUVitamin C: 60mgCalcium: 4mgIron: 6mg

Notes

Use the freshest vegetables for optimal flavor and texture. Allow the salad to chill before serving and make it customizable with various veggies and proteins.

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