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Spring Roll Salad with Spicy Ginger Dressing

Zesty Spring Roll Salad with Spicy Ginger Dressing Bliss

Delight in this vibrant Spring Roll Salad with Spicy Ginger Dressing, a healthy and customizable dish perfect for any meal.
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vietnamese
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 ounces Rice Vermicelli Noodles Substitute with zucchini noodles for a low-carb version.
  • 1 cup Shredded Carrots Swap for jicama if you crave something different.
  • 1 cup Bell Peppers (red and yellow) Any color bell pepper works well!
  • 1 medium Cucumber Thinly sliced zucchini is a great alternative too.
  • 1 cup Bean Sprouts Can be omitted for a simpler salad.
  • ¼ cup Fresh Cilantro Substitute parsley if you’re not a cilantro fan.
  • ¼ cup Fresh Mint Leaves Basil can be a delightful substitute.
  • 2 stalks Green Onions Chives are a suitable replacement.
  • ¼ cup Crushed Peanuts Use sunflower seeds for a nut-free alternative.
For the Dressing
  • 2 tablespoons Fresh Ginger (grated) Ground ginger is a good substitute.
  • 2 tablespoons Soy Sauce Replace with tamari for a gluten-free option.
  • 2 tablespoons Rice Vinegar Apple cider vinegar works perfectly as an alternative.
  • 1 tablespoon Honey or Agave Syrup Adjust to taste; maple syrup keeps it vegan.
  • 1 tablespoon Sesame Oil Any neutral oil can be used.
  • 1 teaspoon Chili Sauce Modify based on your spice preference.

Equipment

  • Pot
  • Mixing Bowl
  • Sharp knife
  • salad tongs
  • small bowl

Method
 

Step-by-Step Instructions
  1. Bring a pot of water to a boil. Add 8 ounces of rice vermicelli noodles and cook according to the package instructions, usually about 4–5 minutes. Once cooked, drain and rinse under cold water. Set aside to cool completely.
  2. Slice 1 cup of shredded carrots, 1 cup of thinly sliced bell peppers, and 1 medium cucumber into strips or bite-sized pieces. Chop 2 green onions. Place all vegetables in a large mixing bowl.
  3. Add 1 cup of bean sprouts, ¼ cup of chopped fresh cilantro, and ¼ cup of chopped fresh mint leaves to the bowl. Toss gently until the mix is colorful and well combined.
  4. Gently add the cooled noodles to the vegetable mixture. Toss everything together carefully, ensuring the noodles blend harmoniously with the veggies.
  5. In a separate bowl, combine 2 tablespoons of grated fresh ginger, 2 tablespoons of soy sauce, and 2 tablespoons of rice vinegar. Add 1 tablespoon of honey, 1 tablespoon of sesame oil, and 1 teaspoon of chili sauce. Whisk until smooth.
  6. Pour the dressing over the salad and toss gently to coat everything evenly.
  7. Transfer the salad to a serving bowl, and optionally sprinkle with crushed peanuts. Refrigerate for about 15 minutes before serving.

Nutrition

Serving: 1servingCalories: 230kcalCarbohydrates: 30gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 500mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 30mgIron: 1mg

Notes

This salad is perfect for gatherings and is best served chilled.

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