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Spring Roll Salad with Spicy Ginger Dressing Recipe

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4.5 from 86 reviews

Spring Roll Salad with Spicy Ginger Dressing is a refreshing and vibrant dish featuring rice vermicelli noodles combined with fresh vegetables and herbs, all tossed in a flavorful, zesty dressing made from grated ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce. Perfect as a light meal or a side, this salad offers the crisp textures and bold tastes reminiscent of traditional spring rolls in a convenient, no-wrap format.

Ingredients

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Salad Ingredients

  • 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
  • 1/4 cup green onions, sliced
  • 1/4 cup peanuts, crushed (optional)

Spicy Ginger Dressing

  • 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)

Instructions

  1. Cook Noodles: In a large pot, bring water to a boil. Add rice vermicelli noodles and cook according to package instructions until tender. Drain the noodles and rinse them under cold water to stop the cooking process and cool them down. Set aside.
  2. Prepare Vegetables: While the noodles cool, thinly slice the carrots, bell peppers, cucumber, and green onions. Prepare the bean sprouts, and chop the cilantro and mint leaves. Set all aside.
  3. Combine Greens: In a large mixing bowl, add the shredded carrots, sliced bell peppers, cucumber, bean sprouts, chopped cilantro, mint, and green onions. Toss gently to combine the fresh vegetables and herbs.
  4. Mix Noodles: Add the cooled rice vermicelli noodles to the bowl with the combined vegetables and greens. Gently toss everything together to evenly distribute the noodles throughout the salad.
  5. Prepare Dressing: In a small bowl, whisk together the grated fresh ginger, soy sauce, rice vinegar, honey (or agave syrup), sesame oil, and chili sauce until the dressing is well blended and smooth.
  6. Dress the Salad: Pour the spicy ginger dressing over the salad mixture and toss thoroughly to ensure every ingredient is coated with the flavorful dressing.
  7. Serve: Transfer the salad to a serving platter or bowl. Sprinkle crushed peanuts on top if desired for added crunch. For best flavor, chill the salad in the refrigerator for about 15 minutes before serving.

Notes

  • Cooking times for rice vermicelli noodles vary by brand; typically, 3-5 minutes is sufficient—follow package instructions for best results.
  • Adjust chili sauce quantity to your preferred spice level.
  • Crushed peanuts are optional but add a delightful texture contrast and extra flavor.
  • This salad is best served cold or at room temperature.
  • For variation, add grilled shrimp, chicken, or tofu for a more substantial dish.
  • You can substitute honey with agave syrup for a vegan-friendly version of the dressing.
  • To enhance presentation, garnish with sesame seeds or additional fresh herbs.

Keywords: Spring Roll Salad, Ginger Dressing, Rice Vermicelli Salad, Asian Salad, Vegetarian Salad, Fresh Herb Salad, Spicy Dressing

Find it online: https://hannahdelgado.com/spring-roll-salad-with-spicy-ginger-dressing-recipe/