Spring Roll Salad With Spicy Ginger Dressing
A refreshing noodle salad packed with crisp vegetables, fresh herbs, and tossed in a bold, spicy ginger dressing. It’s quick to make, full of color, and perfect for a healthy lunch or side dish.
Calories:
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
- ½ cup fresh cilantro chopped
- ½ cup fresh mint leaves chopped
- ¼ cup green onions sliced
- ¼ cup crushed peanuts optional
For the 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
- Bring a large pot of water to a boil and cook the rice vermicelli noodles for 3–4 minutes, following package directions. Drain, rinse under cold water, and set aside.
- While the noodles cool, thinly slice the carrots, bell peppers, cucumber, and green onions so everything blends evenly.
- In a large bowl, combine the carrots, bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions.
- Add the cooled noodles and toss gently to mix the textures.
- In a small bowl, whisk together the grated ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce until smooth, adjusting spice or sweetness to taste.
- Pour the dressing over the salad and toss until everything is evenly coated and glossy.
- Transfer to a serving platter, sprinkle with crushed peanuts if desired, and serve right away for the freshest flavor.