Spring Roll Salad With Spicy Ginger Dressing
A light and colorful salad made with rice noodles, crisp vegetables, fresh herbs, and a bold ginger dressing. It’s refreshing, slightly tangy, and just the right touch of spicy.
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 peanuts crushed (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
- Cook the rice vermicelli in boiling water for a few minutes according to package instructions. Drain and rinse under cold water to stop the cooking and prevent sticking. Set aside.
- Slice the carrots, bell peppers, cucumber, and green onions thinly for even texture and balanced bites.
- In a large bowl, combine the carrots, bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions. Toss lightly.
- Add the cooled noodles and gently mix, loosening any clumps with your fingers if needed.
- Whisk together ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce. Taste and adjust to your preference.
- Pour the dressing over the salad and toss until evenly coated. The noodles should look lightly glossy, not soaked.
- Transfer to a serving dish, sprinkle with crushed peanuts if using, and serve right away.