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Spring Roll Salad with Spicy Ginger Dressing: An Incredible Ultimate Recipe

Spring Roll Salad with Spicy Ginger Dressing: A Must-Try Delight

Enjoy a vibrant and healthy Spring Roll Salad with Spicy Ginger Dressing that's quick, vegan, and gluten-free.
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Prep Time 15 minutes
Cook Time 5 minutes
Chill Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 oz Rice Vermicelli Noodles Ensure they’re rice-based for a gluten-free option.
  • 1 cup Shredded Carrots Adds sweetness and a crunchy texture.
  • 1 cup Bell Peppers (Red and Yellow) Substitute any color for your palette preference.
  • 1 cup Cucumber Offers a refreshing crunch.
  • 1 cup Bean Sprouts Contributes a crisp texture.
  • 1/4 cup Fresh Cilantro Adds aromatic freshness.
  • 1/4 cup Fresh Mint Leaves Enhances flavor with a cool note.
  • 2 stalks Green Onions Introduces a mild onion flavor.
  • 1/4 cup Crushed Peanuts (Optional) Provide nutty crunch and protein.
For the Spicy Ginger Dressing
  • 2 tbsp Fresh Ginger, Grated Infuses spiciness and aromatic flavor.
  • 3 tbsp Soy Sauce Choose gluten-free soy sauce to meet dietary needs.
  • 2 tbsp Rice Vinegar Adds acidity.
  • 1 tbsp Honey or Agave Syrup Introduce natural sweetness; consider maple syrup for a vegan option.
  • 1 tbsp Sesame Oil Offers a rich, nutty flavor.
  • 1 tbsp Chili Sauce Adjust based on your spice preferences.

Equipment

  • large pot
  • colander
  • Cutting Board
  • knife
  • large mixing bowl
  • small mixing bowl
  • Tongs
  • Fork

Method
 

Step-by-Step Instructions
  1. Bring a large pot of water to a rolling boil. Add the rice vermicelli noodles and cook according to package directions, about 3–5 minutes, until just tender. Drain noodles and rinse under cold water.
  2. Thinly slice the shredded carrots, bell peppers, cucumber, and green onions. Set vegetables aside.
  3. In a large mixing bowl, combine shredded carrots, bell peppers, cucumber, bean sprouts, cilantro, mint leaves, and green onions. Toss gently.
  4. Add the cooled vermicelli noodles to the bowl and toss everything together.
  5. In a small mixing bowl, whisk together grated ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce.
  6. Pour the spicy ginger dressing over the salad mixture and toss thoroughly.
  7. Transfer the salad to a serving platter and top with crushed peanuts if desired. Serve immediately.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 35gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 600mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 12000IUVitamin C: 40mgCalcium: 60mgIron: 2mg

Notes

Use the freshest vegetables for the best flavor. Adjust the dressing to taste before serving. You can slice the veggies ahead of time for quicker preparation.

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