Spring Roll Salad with Spicy Ginger Dressing Recipe

Introduction

This Spring Roll Salad with Spicy Ginger Dressing is a fresh and vibrant dish perfect for warm days or light meals. Combining crisp vegetables, delicate rice vermicelli noodles, and a zesty ginger dressing, it offers a burst of flavor in every bite.

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)
• For 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

1. Step 1: In a large pot, bring water to a boil. Add rice vermicelli noodles and cook according to package instructions. Drain and rinse under cold water, then set aside.
2. Step 2: While noodles cool, thinly slice carrots, bell peppers, cucumber, and green onions. Set aside.
3. Step 3: In a large bowl, combine shredded carrots, sliced bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions.
4. Step 4: Add the cooled vermicelli noodles to the bowl with the vegetables and gently toss to combine.
5. Step 5: In a small bowl, whisk together grated ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce until well combined.
6. Step 6: Pour the spicy ginger dressing over the salad and toss thoroughly to ensure everything is coated.
7. Step 7: Transfer the salad to a serving platter, sprinkle with crushed peanuts if using, and enjoy.

Tips & Variations

• For added protein, toss in cooked shrimp or grilled chicken slices.
• Adjust the chili sauce to your preferred heat level or substitute with fresh chopped chili.
• Use fresh herbs like basil or Thai basil for a different flavor twist.
• Serve the salad chilled for a refreshing meal on hot days.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss just before serving to keep the vegetables crisp. Leftover salad can be reheated briefly, but it’s best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, but it’s best to keep the dressing separate and mix it in just before serving to maintain freshness and prevent sogginess.

What can I substitute for rice vermicelli noodles?

You can use thin glass noodles or even cooked soba noodles for a different texture while keeping the lightness of the dish.

Spring Roll Salad with Spicy Ginger Dressing Recipe

Print Recipe

★★★★★

4.8 from 102 reviews

A fresh and vibrant Spring Roll Salad featuring tender rice vermicelli noodles, crisp vegetables, and a zesty spicy ginger dressing, perfect as a light lunch or appetizer with an Asian-inspired flavor profile.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Asian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Salad

• 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

1. 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 and rinse under cold water to stop cooking and prevent sticking, then set aside to cool.
2. Prepare Vegetables: While the noodles are cooling, thinly slice carrots, bell peppers, cucumber, and green onions. This ensures all ingredients are ready to combine.
3. Combine Greens: In a large mixing bowl, add shredded carrots, sliced bell peppers, cucumber, bean sprouts, chopped cilantro, chopped mint, and green onions. These fresh vegetables provide a crisp and flavorful base for the salad.
4. Mix Noodles: Add the cooled rice vermicelli noodles to the bowl with the prepared vegetables. Gently toss together to combine everything evenly without breaking the noodles.
5. Prepare Dressing: In a small bowl, whisk together grated fresh ginger, soy sauce, rice vinegar, honey (or agave syrup), sesame oil, and chili sauce until fully emulsified to create a spicy and tangy ginger dressing.
6. Dress the Salad: Pour the dressing over the noodle and vegetable mixture. Toss thoroughly but gently to ensure every ingredient is coated with the flavorful dressing for balanced taste.
7. Serve: Transfer the dressed salad to a serving platter. Sprinkle crushed peanuts over the top if using to add a crunchy texture. Serve immediately to enjoy the fresh flavors at their best.

Notes

• For a vegan option, use agave syrup instead of honey in the dressing.
• Adjust chili sauce quantity based on your preferred spice level.
• Rice vermicelli noodles cook quickly; avoid overcooking to maintain their delicate texture.
• Chilled noodles and vegetables ensure a refreshing salad experience.
• Adding crushed peanuts is optional but adds a nice crunch and flavor contrast.
• This salad is best served fresh but can be refrigerated for up to 4 hours before serving.

Keywords: Spring Roll Salad, Rice Vermicelli Salad, Spicy Ginger Dressing, Asian Salad, Fresh Vegetable Salad