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Spring Roll Salad with Spicy Ginger Dressing

This fresh and colorful Spring Roll Salad with Spicy Ginger Dressing combines rice noodles, crisp vegetables, and fragrant herbs tossed in a zesty ginger-sesame dressing. It’s light, satisfying, and bursting with flavor—perfect for a healthy lunch or refreshing side dish.
Calories:
Author: Sandra Myers

Ingredients

For the Salad

  • 1 cup rice vermicelli noodles
  • 1 cup shredded carrots
  • 1 cup thinly sliced red and yellow bell peppers
  • 1 cup thinly sliced cucumber
  • 1 cup bean sprouts
  • ½ cup chopped fresh cilantro
  • ½ cup chopped fresh mint leaves
  • ¼ cup sliced green onions
  • ¼ cup crushed peanuts optional

For the Spicy Ginger Dressing

  • 3 tablespoons freshly grated ginger
  • 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, cook the rice vermicelli noodles until tender, then drain and rinse under cold water.
  • Let them cool completely. Slice the carrots, bell peppers, cucumber, and green onions into thin strips for a crisp, colorful mix.
  • In a large bowl, combine the vegetables with bean sprouts, cilantro, and mint, tossing lightly to blend.
  • Add the cooled noodles and gently mix with tongs to avoid crushing the vegetables.
  • In a small bowl, whisk together grated ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce, adjusting sweetness or heat to taste.
  • Pour the dressing over the salad and toss well so everything is evenly coated.
  • Transfer to a serving platter and sprinkle with crushed peanuts for extra crunch. Serve fresh and enjoy the bright, zesty flavors.