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–+ servings
Spring Roll Salad with Spicy Ginger Dressing

Vibrant Spring Roll Salad with Spicy Ginger Dressing Delight

This vibrant Spring Roll Salad with Spicy Ginger Dressing is a quick, tasty and vegan meal packed with colorful vegetables and nutritious ingredients.
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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: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 200 grams Rice Vermicelli Noodles or zucchini noodles for low-carb option
  • 1 cup Shredded Carrots grated radishes can be a spicy substitute
  • 1 cup Bell Peppers (Red and Yellow) use any variety you like
  • 1 cup Cucumber zucchini can be used instead
  • 1 cup Bean Sprouts or alfalfa sprouts as an alternative
  • 1/4 cup Fresh Cilantro and Mint Leaves omit if not preferred
  • 2 tablespoons Green Onions adjust if using regular onions
  • 1/4 cup Peanuts (Optional) replace with sunflower seeds for nut-free
For the Spicy Ginger Dressing
  • 2 tablespoons Fresh Ginger (grated) adjust for spiciness preference
  • 3 tablespoons Soy Sauce use tamari for gluten-free
  • 2 tablespoons Rice Vinegar white wine vinegar can be a substitute
  • 1 tablespoon Honey or Agave Syrup maple syrup works for vegan option
  • 1 tablespoon Sesame Oil olive oil can be used as an alternative
  • 1 teaspoon Chili Sauce adjust based on spice preference

Equipment

  • Pot
  • Colander
  • Mixing bowl
  • Whisk
  • knife
  • Chopping board

Method
 

Step-by-Step Instructions
  1. Cook the Noodles: Boil water in a pot, add rice vermicelli noodles, cook for 3-5 minutes until tender. Drain and rinse under cold water.
  2. Prepare the Vegetables: Thinly slice the carrots, bell peppers, cucumbers, and green onions.
  3. Combine Greens: In a bowl, toss together carrots, bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions.
  4. Mix in Noodles: Add cooled noodles to the vegetables and gently toss to combine.
  5. Prepare the Dressing: Whisk together grated ginger, soy sauce, rice vinegar, honey/agave, sesame oil, and chili sauce until smooth.
  6. Dress the Salad: Pour the dressing over the salad mixture and toss to coat.
  7. Serve and Enjoy: Chill for 15 minutes before serving, garnish with crushed peanuts if desired.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 30gProtein: 6gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 460mgPotassium: 300mgFiber: 4gSugar: 5gVitamin A: 3000IUVitamin C: 30mgCalcium: 40mgIron: 1.5mg

Notes

For best results, prep vegetables ahead of time and add dressing just before serving to maintain freshness.

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