Description
This Spring Roll Salad with Spicy Ginger Dressing is fresh, vibrant, and packed with flavor. Easy to make in 20 minutes, it’s perfect as a light lunch or side dish.
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 to taste)
Instructions
- Cook rice vermicelli noodles according to package instructions. Drain, rinse under cold water, and set aside.
- Prepare vegetables: thinly slice carrots, bell peppers, cucumber, and green onions.
- In a large bowl, combine shredded carrots, bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions.
- Add cooled noodles to the bowl with vegetables and toss gently to combine.
- In a small bowl, whisk together ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce until smooth.
- Pour dressing over the salad and toss thoroughly to coat all ingredients.
- Transfer to a serving platter, sprinkle with crushed peanuts if using, and serve immediately.
Notes
- Adjust chili sauce for your desired spice level.
- Peanuts are optional but add crunch and texture.
- This salad is best served fresh but can be chilled for 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-cook / Tossed
- Cuisine: Asian / Vietnamese Inspired