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–+ servings
Spring Roll Salad with Spicy Ginger Dressing

Spring Roll Salad with Spicy Ginger Dressing for a Fresh Crunch

Enjoy a vibrant Spring Roll Salad with Spicy Ginger Dressing, packed with fresh vegetables and a zingy dressing.
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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: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 200 g Rice Vermicelli Noodles Can substitute with zucchini noodles for a low-carb option.
  • 2 medium Shredded Carrots Julienned radishes can be a peppery alternative.
  • 1 cup Bell Peppers (red and yellow) Green peppers can be used for a sharper taste.
  • 1 medium Cucumber Zucchini or shredded kohlrabi can also be used.
  • 1 cup Bean Sprouts Alfalfa sprouts can be a substitute or omit if necessary.
  • 1/4 cup Fresh Cilantro Parsley can be used as a milder substitute.
  • 1/4 cup Fresh Mint Leaves Basil can be used instead.
  • 2 stalks Green Onions Use shallots or finely chopped red onion if preferred.
  • 1/4 cup Peanuts (crushed, optional) Omit for a nut-free option or swap with sunflower seeds.
For Spicy Ginger Dressing
  • 1 tbsp Fresh Ginger (grated) Adjust quantity for desired heat.
  • 2 tbsp Soy Sauce Use gluten-free tamari for a gluten-free option.
  • 2 tbsp Rice Vinegar White vinegar can be used but changes flavor.
  • 1 tbsp Honey or Agave Syrup Maple syrup is a good vegan alternative.
  • 1 tbsp Sesame Oil Can omit if there are nut allergies.
  • 1 tbsp Chili Sauce Sriracha can be used or omit for mildness.

Equipment

  • Pot
  • mixing bowl
  • Whisk
  • Knife
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Cook the rice vermicelli noodles according to package instructions, usually around 4-6 minutes. Drain and rinse under cold water.
  2. While noodles are cooking, thinly slice carrots, bell peppers, and cucumber into bite-sized pieces. Chop green onions finely.
  3. In a large mixing bowl, combine the shredded carrots, sliced bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions, and toss gently.
  4. Add the cooled rice vermicelli noodles to the bowl and gently toss to mix without breaking them apart.
  5. Whisk together the grated fresh ginger, soy sauce, rice vinegar, honey or agave syrup, sesame oil, and chili sauce in a small bowl.
  6. Pour the dressing over the salad and toss gently to coat all ingredients.
  7. Cover the bowl and refrigerate for about 15 minutes. Toss again before serving and optional garnish with crushed peanuts.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 25gProtein: 5gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 300mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 300IUVitamin C: 50mgCalcium: 4mgIron: 6mg

Notes

Prepare vegetables in advance and keep them separate for quick assembly. Adjust the dressing to your taste before serving to enhance flavors.

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