Description
This Spring Roll Salad with Spicy Ginger Dressing is a fresh, vibrant, and crunchy dish loaded with vegetables, herbs, and a flavorful ginger dressing—perfect as a light lunch or appetizer.
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 spice)
Instructions
- Cook rice vermicelli noodles according to package instructions; drain and rinse under cold water.
- In a large bowl, combine noodles, carrots, bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions.
- In a small bowl, whisk together grated ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce to make the dressing.
- Pour dressing over salad and toss to combine.
- Top with crushed peanuts if desired and serve immediately.
Notes
- Adjust chili sauce amount for preferred spice level.
- Can be prepared ahead and stored in the refrigerator, but add dressing just before serving to maintain freshness.
- Optional: add cooked shrimp, chicken, or tofu for protein.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook/Assemble
- Cuisine: Asian