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Spring Roll Salad with Spicy Ginger Dressing: An Incredible Ultimate Recipe

Spring Roll Salad with Spicy Ginger Dressing: A Fresh Must-Try

Spring Roll Salad with Spicy Ginger Dressing is a vibrant dish that is quick, easy, and versatile for various dietary preferences.
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Prep Time 15 minutes
Cook Time 5 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 oz Rice Vermicelli Noodles Substitute with zucchini noodles for a low-carb option.
  • 2 cups Shredded Carrots Adds sweetness and crunch.
  • 1 cup Bell Peppers (Red and Yellow) Sweet, crunchy veggies; substitute with any bell pepper color.
  • 1 cup Cucumber Use radishes for an extra zing.
  • 1 cup Bean Sprouts Optional.
  • 1/4 cup Fresh Cilantro Fresh basil can be an alternative.
  • 1/4 cup Fresh Mint Leaves
  • 2 pcs Green Onions Adjust quantity based on taste.
  • 1/4 cup Crushed Peanuts Optional; omit for nut-free.
For the Spicy Ginger Dressing
  • 1 tbsp Fresh Ginger (Grated) Adjust for preferred heat level.
  • 2 tbsp Soy Sauce Use gluten-free if needed.
  • 1 tbsp Rice Vinegar
  • 1 tbsp Honey or Agave Syrup Modify based on taste.
  • 1 tbsp Sesame Oil Can replace with olive oil.
  • 1 tbsp Chili Sauce Adjust amount for spice level.

Equipment

  • Pot
  • Large Bowl
  • Small bowl
  • tongs
  • Sharp knife

Method
 

Cooking Instructions
  1. Bring a pot of water to a boil. Add rice vermicelli noodles and cook according to package instructions, about 3-5 minutes. Drain and rinse under cold water.
  2. Slice carrots, bell peppers, cucumber, and green onions thinly and place them in a large bowl.
  3. In the bowl with the sliced vegetables, add shredded carrots, bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions. Toss gently.
  4. Add cooled rice vermicelli noodles to the vegetable mixture and toss gently to combine.
  5. In a small bowl, whisk together ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce until smooth.
  6. Pour dressing over salad and mix gently just before serving.
  7. Transfer to a platter and garnish with crushed peanuts, if desired.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 400mgPotassium: 350mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container in the refrigerator for 2-3 days. Avoid freezing; it may affect texture.

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