Spring Roll Salad with Spicy Ginger Dressing

Why Make This Recipe

Spring Roll Salad with Spicy Ginger Dressing is a refreshing and vibrant dish perfect for warm weather. It is light yet filling, making it a great option for lunch or dinner. The combination of fresh vegetables, vermicelli noodles, and a zesty dressing adds bold flavors to your meal. Plus, it’s easy to put together, making it an excellent choice for quick weeknight dinners or gatherings with friends and family.

How to Make Spring Roll Salad with Spicy Ginger Dressing

Ingredients

• 1 cup vermicelli noodles
• 2 cups mixed salad greens
• 1 cup shredded carrots
• 1 cup sliced cucumber
• 1 cup red bell pepper, sliced
• 1 cup bean sprouts
• Fresh cilantro leaves
• Fresh mint leaves
• 1/4 cup chopped peanuts

For the dressing:

• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey or agave syrup
• 1 tablespoon grated fresh ginger
• 1 garlic clove, minced
• 1 teaspoon sriracha (optional)

Directions

1. Cook the vermicelli noodles according to package instructions, then drain and rinse with cold water.
2. In a large bowl, combine the salad greens, shredded carrots, cucumber, red bell pepper, and bean sprouts.
3. Add the cooked noodles to the bowl and toss lightly with the vegetables.
4. In a separate small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and sriracha to create the dressing.
5. Drizzle the dressing over the salad and toss to combine.
6. Garnish with fresh cilantro, mint, and chopped peanuts.
7. Serve immediately or chill in the refrigerator for 30 minutes before serving for enhanced flavors.

How to Serve Spring Roll Salad with Spicy Ginger Dressing

Serve the salad in large bowls or plates. You can add more peanuts or fresh herbs on top for extra flavor and presentation. This salad works great as a side dish or a main dish on its own. Pair it with grilled protein like chicken or shrimp for a heartier meal.

How to Store Spring Roll Salad with Spicy Ginger Dressing

Store any leftover salad in an airtight container in the refrigerator. It’s best to keep the dressing separate until you are ready to eat to prevent the salad from getting soggy. The salad will stay fresh for about 2 days.

Tips to Make Spring Roll Salad with Spicy Ginger Dressing

• Ensure to rinse the vermicelli noodles in cold water to stop the cooking process and keep them from sticking together.
• Feel free to customize the vegetables based on what you have at home or your personal preferences. Other options include bell peppers in different colors or shredded cabbage.
• For extra crunch, consider adding sliced radishes or crispy tofu.

Variation

You can turn this salad into a protein-packed meal by adding cooked shrimp, grilled chicken, or tofu. For a vegan version, use agave syrup instead of honey and skip any animal products.

FAQs

Q: Can I make this salad ahead of time?

A: Yes, you can prepare the vegetables and noodles ahead of time. Just store them separately and combine them with the dressing right before serving for the best texture.

Q: Is this dish gluten-free?

A: You can make this dish gluten-free by using gluten-free soy sauce or tamari.

Q: Can I substitute other ingredients?

A: Absolutely! You can swap out vegetables or use different herbs. Just keep the dressing ingredients as they are for the best flavor.

Spring Roll Salad with Spicy Ginger Dressing

Print Recipe

A refreshing and vibrant salad with vermicelli noodles, fresh vegetables, and a zesty ginger dressing, perfect for warm weather meals.

• Author: lila-monroe
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No Cooking
• Cuisine: Asian
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 1 cup vermicelli noodles
• 2 cups mixed salad greens
• 1 cup shredded carrots
• 1 cup sliced cucumber
• 1 cup red bell pepper, sliced
• 1 cup bean sprouts
• Fresh cilantro leaves
• Fresh mint leaves
• 1/4 cup chopped peanuts

• For the dressing:
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey or agave syrup
• 1 tablespoon grated fresh ginger
• 1 garlic clove, minced
• 1 teaspoon sriracha (optional)

Instructions

1. Cook the vermicelli noodles according to package instructions, then drain and rinse with cold water.
2. In a large bowl, combine the salad greens, shredded carrots, cucumber, red bell pepper, and bean sprouts.
3. Add the cooked noodles to the bowl and toss lightly with the vegetables.
4. In a separate small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and sriracha to create the dressing.
5. Drizzle the dressing over the salad and toss to combine.
6. Garnish with fresh cilantro, mint, and chopped peanuts.
7. Serve immediately or chill in the refrigerator for 30 minutes before serving for enhanced flavors.

Notes

Rinse the noodles in cold water to prevent sticking. Customize the vegetables based on preference and for extra crunch, consider adding sliced radishes or crispy tofu.

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 6g
• Sodium: 800mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 0mg

Keywords: spring roll, salad, spicy dressing, vegan, fresh vegetables