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–+ servings
Spring Roll Salad with Spicy Ginger Dressing

Fresh Spring Roll Salad with Spicy Ginger Dressing Delight

This Spring Roll Salad with Spicy Ginger Dressing is a vibrant mix of fresh vegetables and rice vermicelli, perfect for quick meals and adaptable to various diets.
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 100 grams Rice Vermicelli Noodles Use zucchini noodles for a low-carb option
  • 2 medium Shredded Carrots Radishes can be a spicy, crunchy alternative
  • 1 each Bell Peppers (Red and Yellow) Any sweet pepper variety works well
  • 1 each Cucumber Zucchini can be used for a similar texture
  • 100 grams Bean Sprouts Shredded cabbage can substitute for extra crunch
  • 1/4 cup Fresh Cilantro Thai basil provides a delightful twist
  • 1/4 cup Fresh Mint Leaves Basil can be swapped for an alternative flavor
  • 2 each Green Onions Chives can provide a milder taste
  • 2 tablespoons Crushed Peanuts (Optional) Sunflower seeds serve well for a nut-free option
For Spicy Ginger Dressing
  • 1 tablespoon Fresh Ginger (grated) The star ingredient delivering spiciness and zest
  • 2 tablespoons Soy Sauce Use tamari for gluten-free alternative
  • 2 tablespoons Rice Vinegar Apple cider vinegar can offer a different flavor
  • 1 tablespoon Honey or Agave Syrup Maple syrup is a great vegan substitute
  • 1 tablespoon Sesame Oil Olive oil can work for a milder taste
  • 1 teaspoon Chili Sauce Adjust to meet your spice preference

Equipment

  • large pot
  • Colander
  • Mixing bowl
  • Sharp knife
  • Whisk
  • Tongs

Method
 

Preparation Steps
  1. Boil water in a large pot, add rice vermicelli noodles and cook according to package instructions (3-5 minutes). Drain and rinse under cold water.
  2. Slice carrots, bell peppers, cucumber, and green onions into thin strips, then transfer to a large mixing bowl.
  3. Add bean sprouts, cilantro, mint leaves, and green onions to the bowl and toss together.
  4. Add cooked and cooled vermicelli noodles to the vegetable mixture and toss gently.
  5. In a separate bowl, whisk together grated ginger, soy sauce, rice vinegar, honey/agave, sesame oil, and chili sauce.
  6. Pour the dressing over salad mix and toss gently to coat evenly.
  7. Let salad sit for about 10-15 minutes, serve chilled, and garnish with crushed peanuts if desired.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 600mgPotassium: 200mgFiber: 3gSugar: 5gVitamin A: 600IUVitamin C: 15mgCalcium: 40mgIron: 1mg

Notes

Taste the dressing before adding to adjust sweetness and heat to your liking. For best results, chill the salad before serving and keep dressing separate until serving to maintain freshness.

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