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Spring Roll Salad with Spicy Ginger Dressing Recipe

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★★★★★

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.

Ingredients

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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

Find it online: https://cookwithruby.com/spring-roll-salad-with-spicy-ginger-dressing-recipe/