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Spring Roll Salad with Spicy Ginger Dressing

Spring Roll Salad with Spicy Ginger Dressing for Fresh Flavor

This Spring Roll Salad with Spicy Ginger Dressing combines vibrant flavors, perfect for a healthy, gluten-free, and vegan-friendly meal.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 100 grams Rice Vermicelli Noodles Consider using zucchini noodles for a low-carb alternative.
  • 1 cup Shredded Carrots Swap with grated radishes for a tangy twist.
  • 1 cup Bell Peppers (Red and Yellow) Use any color bell pepper you have on hand.
  • 1 cup Cucumber Try jicama for a unique texture.
  • 1 cup Bean Sprouts Replace with shredded cabbage if desired.
  • 1/4 cup Fresh Cilantro Omit if you're not a fan or use parsley.
  • 1/4 cup Fresh Mint Leaves Basil can be used for a different flavor profile.
  • 2 tablespoons Green Onions Chives are a great alternative if preferred.
  • 1/4 cup Crushed Peanuts Optional; for nut-free option, use sunflower seeds.
For the Spicy Ginger Dressing
  • 1 tablespoon Fresh Ginger (grated) Essential for that spicy kick.
  • 2 tablespoons Soy Sauce Substitute with tamari for a gluten-free option.
  • 1 tablespoon Rice Vinegar Can use white vinegar for similar results.
  • 1 tablespoon Honey or Agave Syrup Choose agave for a vegan-friendly option.
  • 1 teaspoon Sesame Oil A little goes a long way!
  • 1 teaspoon Chili Sauce Adjust the amount to suit your spice preference.

Equipment

  • large pot
  • mixing bowl
  • whisk
  • tongs
  • knife
  • mandoline

Method
 

Step-by-Step Instructions
  1. Bring a large pot of water to a boil over high heat. Add the rice vermicelli noodles and cook according to package instructions, 3-5 minutes, until tender yet firm. Drain and rinse under cold water.
  2. Wash and thinly slice the carrots, bell peppers, cucumber, and green onions for uniform cuts.
  3. In a large mixing bowl, toss together the shredded carrots, bell peppers, cucumber, and bean sprouts. Add chopped cilantro, mint, and green onions.
  4. Once the noodles have cooled, add them to the vegetable mixture, gently tossing until evenly distributed.
  5. In a small bowl, whisk together the ginger, soy sauce, rice vinegar, honey/agave, sesame oil, and chili sauce. Adjust to taste.
  6. Drizzle the dressing over the salad mixture and toss gently to coat evenly.
  7. Transfer the salad to a serving platter and sprinkle crushed peanuts on top if desired. Serve chilled.

Nutrition

Serving: 1plateCalories: 250kcalCarbohydrates: 38gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 600mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 30mgCalcium: 60mgIron: 1mg

Notes

For the best taste, use fresh ingredients and chill the salad before serving. Adjust dressing to taste and add dressing right before serving to maintain freshness.

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