Easy Spring Roll Salad with Spicy Ginger Dressing
This Easy Spring Roll Salad with Spicy Ginger Dressing is a refreshing and vibrant dish that combines fresh vegetables and rice noodles, topped with a zesty dressing.
Equipment
- large pot
- Colander
- Large bowl
- small bowl
- Whisk
- knife
- cutting board
Ingredients
- 200 grams Rice Vermicelli Noodles or zucchini noodles for low-carb
- 1 cup Shredded Carrots or grated daikon
- 1 cup Bell Peppers Red and Yellow
- 1 cup Cucumber or small zucchini
- 1 cup Bean Sprouts optional
- 1/2 cup Fresh Cilantro or parsley
- 1/2 cup Fresh Mint Leaves or basil
- 2 stalks Green Onions or shallots
- 1/4 cup Crushed Peanuts optional; or sunflower seeds
- 1 inch Fresh Ginger grated; or ground ginger in reduced quantity
- 3 tablespoons Soy Sauce or tamari for gluten-free
- 2 tablespoons Rice Vinegar or apple cider vinegar
- 1 tablespoon Honey or Agave Syrup or maple syrup
- 2 tablespoons Sesame Oil or extra virgin olive oil
- to taste Chili Sauce adjust to taste or omit
Instructions
- Cook the rice vermicelli noodles in boiling water for 3-5 minutes, then drain and rinse with cold water.
- Slice the carrots, bell peppers, and cucumber, and chop the green onions, separating the white and green parts.
- In a large bowl, combine the shredded vegetables and fold in the herbs and green onions.
- Add the cooled noodles to the vegetable mixture and gently toss to combine.
- Whisk together the dressing ingredients until smooth.
- Drizzle the dressing over the salad and toss gently to coat.
- Serve chilled, optionally garnished with crushed peanuts.
Notes
Chill the salad for 15 minutes before serving to enhance flavor. Adjust the dressing's sweetness or heat to your preference. Pre-cut vegetables can be stored for up to 3 days; the dressing can be made ahead and stored for up to 5 days. Avoid overcooking the noodles; they should remain slightly firm.