Spring Roll Salad with Spicy Ginger Dressing
If you’re searching for a light and vibrant dish bursting with flavor, look no further than this Spring Roll Salad with Spicy Ginger Dressing. This refreshing salad combines crunchy vegetables with rice vermicelli noodles, all topped with a zesty ginger dressing that adds the perfect kick. Ideal for busy weeknights or as a crowd-pleaser at family gatherings, this versatile dish can be served as a side or a main course by adding your choice of protein. With its colorful ingredients and quick preparation time, you’ll find this salad not only delicious but also a joy to make!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves approximately 4 people 1x
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Ingredients
Scale
- 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
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh mint leaves, chopped
- 1/4 cup green onions, sliced
- 1/4 cup peanuts, crushed (optional)
- 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 based on spice preference)
Instructions
- Cook the rice vermicelli noodles according to package instructions; drain and rinse under cold water.
- Slice the carrots, bell peppers, cucumber, and green onions thinly.
- In a large bowl, combine the cooked noodles and sliced vegetables.
- Whisk together the dressing ingredients in a small bowl until well combined.
- Pour the dressing over the salad mixture and toss until evenly coated.
- Serve immediately or chill for 15 minutes to enhance flavors.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 8g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg