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 anytime you crave light yet flavorful food. Packed with crisp vegetables, aromatic herbs, and a zesty homemade dressing, it brings a delightful twist to traditional spring rolls without the wrapping.

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 to cool.
2. Step 2: While the noodles cool, thinly slice the carrots, bell peppers, cucumber, and green onions. Set them aside.
3. Step 3: In a large bowl, combine the shredded carrots, sliced bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions.
4. Step 4: Add the cooled vermicelli noodles to the vegetables in the bowl and gently toss to mix everything together evenly.
5. Step 5: In a small bowl, whisk together the grated ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce until the dressing is well combined.
6. Step 6: Pour the spicy ginger dressing over the salad and toss thoroughly to coat all the ingredients with the dressing.
7. Step 7: Transfer the salad to a serving platter, sprinkle with crushed peanuts if desired, and serve immediately.

Tips & Variations

• For a nut-free version, omit the peanuts or substitute with toasted sesame seeds.
• Add cooked shrimp, grilled chicken, or tofu for extra protein.
• Adjust the chili sauce amount to suit your preferred spice level.
• Use fresh herbs like basil or Thai basil to add a different flavor dimension.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Since the dressing can soften the vegetables and noodles over time, it’s best to keep the dressing separate and toss just before serving. Reheat is not recommended; this salad is best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles for this salad?

Yes, you can substitute rice vermicelli with other thin noodles like soba or glass noodles, though the texture may vary slightly.

Is this salad gluten-free?

It can be gluten-free if you use gluten-free soy sauce or tamari in the dressing. Always check ingredient labels to be sure.

Spring Roll Salad with Spicy Ginger Dressing Recipe

Print Recipe

★★★★★

4.6 from 106 reviews

This Spring Roll Salad with Spicy Ginger Dressing combines fresh, crisp vegetables and vermicelli noodles tossed in a tangy, spicy ginger dressing. It offers a vibrant, refreshing, and healthy twist on classic spring rolls without the wrapping, making it an easy-to-prepare, flavorful salad perfect for light lunches or as a side dish.

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

Ingredients

Scale 1x2x3x

Salad 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)

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 3-5 minutes). Drain the noodles and rinse them under cold water to stop cooking and cool them down. Set aside.
2. Prepare Vegetables: While the noodles cool, thinly slice the carrots, bell peppers, cucumber, and green onions. Gather the bean sprouts, chopped cilantro, and mint leaves, setting all aside.
3. Combine Greens: In a large mixing bowl, add the shredded carrots, sliced bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions. Toss to combine evenly.
4. Mix Noodles: Add the cooled vermicelli noodles to the bowl with the vegetables and gently toss everything together to blend the textures and flavors.
5. Prepare Dressing: In a small bowl, whisk together grated ginger, soy sauce, rice vinegar, honey (or agave syrup), sesame oil, and chili sauce until the dressing is well emulsified and smooth.
6. Dress the Salad: Pour the spicy ginger dressing over the salad mixture and toss thoroughly to ensure all ingredients are evenly coated with the flavorful dressing.
7. Serve: Transfer the salad onto a serving platter or individual plates. Sprinkle crushed peanuts over the top if desired, and enjoy this fresh, bright salad immediately.

Notes

• The rice vermicelli noodles need to be cooked just until tender to avoid a mushy texture.
• Adjust the amount of chili sauce according to your spice tolerance.
• For a vegan version, use agave syrup instead of honey.
• Crushed peanuts add a nice crunchy texture but can be omitted for nut allergies.
• This salad is best served fresh; leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Keywords: spring roll salad, spicy ginger dressing, vermicelli noodles, fresh salad, Asian salad, vegetarian salad, healthy salad, easy salad recipe