Spring Roll Salad with Spicy Ginger Dressing
If you’re in search of a vibrant and refreshing dish that is both easy to prepare and packed with flavor, look no further than this Spring Roll Salad with Spicy Ginger Dressing. Bursting with fresh vegetables and topped with a zesty dressing, this salad is perfect for any occasion—be it a quick weeknight dinner or an impressive side at gatherings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Salad
- Method: No-cook
- Cuisine: Asian
Ingredients
Scale
- 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
- 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)
- 1/4 cup peanuts, crushed (optional)
Instructions
- Cook the rice vermicelli noodles according to package instructions. Drain and rinse under cold water.
- Prepare the vegetables by thinly slicing the carrots, bell peppers, cucumber, and green onions.
- In a large bowl, combine all the prepared vegetables along with bean sprouts, cilantro, mint leaves, and green onions.
- Gently add the cooled vermicelli noodles to the vegetable mixture and toss lightly.
- In a small bowl, whisk together grated ginger, soy sauce, rice vinegar, honey (or agave syrup), sesame oil, and chili sauce until combined.
- Pour the dressing over the salad mixture and toss thoroughly to ensure even coating.
- Serve immediately on a platter; sprinkle crushed peanuts on top if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 290mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg