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–+ servings
Spring Roll Salad with Spicy Ginger Dressing

Vibrant Spring Roll Salad with Spicy Ginger Dressing Delight

A colorful and refreshing Spring Roll Salad with Spicy Ginger Dressing, perfect for a quick, healthy meal.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Salad Base
  • 4 oz Rice Vermicelli Noodles Substitute with zucchini noodles for a low-carb option.
  • 2 cups Shredded Carrots Try julienned radishes for an extra kick.
  • 1 cup Bell Peppers (Red and Yellow) Use any bell pepper variety you love.
  • 1 cup Cucumber Substitute with sliced radish for a more intense flavor.
  • 1 cup Bean Sprouts Can be omitted or replaced with chopped cabbage.
  • 1/4 cup Fresh Cilantro Parsley is a great alternative.
  • 1/4 cup Fresh Mint Leaves Swap with basil for a different twist.
  • 1/4 cup Green Onions Chives can be used as a substitute.
  • 1/4 cup Peanuts (Crushed, optional) Skip for nut-free version.
Spicy Ginger Dressing
  • 2 tbsp Fresh Ginger Adjust based on spice preference.
  • 2 tbsp Soy Sauce Use tamari for gluten-free option.
  • 1 tbsp Rice Vinegar White wine vinegar works in a pinch.
  • 1 tbsp Honey Maple syrup is a vegan alternative.
  • 1 tbsp Sesame Oil Use light version for milder taste.
  • 1 tbsp Chili Sauce Adjust to desired spiciness.

Equipment

  • Pot
  • mixing bowl
  • knife
  • salad tongs

Method
 

Preparation
  1. Boil water and cook the rice vermicelli noodles as per package instructions, typically 3 to 5 minutes. Drain and rinse under cold water to stop the cooking process.
  2. Thinly slice the carrots, bell peppers, cucumber, and green onions into bite-sized pieces.
  3. In a large mixing bowl, combine shredded carrots, bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions. Toss to mix.
  4. Add cooled vermicelli noodles to the vegetable mixture and gently toss.
  5. In a separate bowl, whisk together ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce. Adjust to taste.
  6. Pour dressing over salad and toss to combine.
  7. Transfer to a serving platter, and if desired, sprinkle with crushed peanuts. Chill for at least 15 minutes before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 30gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 600mgPotassium: 350mgFiber: 4gSugar: 8gVitamin A: 400IUVitamin C: 50mgCalcium: 4mgIron: 6mg

Notes

Store leftovers in an airtight container for up to 3 days. Keep salad and dressing separate until ready to serve to maintain freshness.

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