Name: Spring Roll Salad with Spicy Ginger Dressing Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Asian
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; 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)

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Introduction

This Spring Roll Salad with Spicy Ginger Dressing is a fresh and vibrant dish that bursts with flavor in every bite. Combining crisp vegetables, tender rice noodles, and a zesty homemade dressing, it’s perfect for a light lunch or a colorful side. Easy to prepare and packed with texture, it’s sure to become a favorite.

A clear glass bowl filled with a colorful mixed salad sits on a white marbled surface, with a wooden spoon inside the bowl. The salad has many layers: at the bottom are thin, pale yellow noodles, topped with bright green leafy lettuce. On top of this are red bell pepper strips and small green peas scattered around. There are slices of cucumber mixed with the vegetables, and the salad is sprinkled with light, shredded white cheese. Fresh green herbs and thin carrot strips add more color and texture throughout the bowl. In the background, green leaves are slightly blurred with natural light shining on the bowl. photo taken with an iphone --ar 4:5 --v 7

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
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)
For 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 based on spice preference)

Instructions

Step 1: In a large pot, bring water to a boil. Add rice vermicelli noodles and cook according to package instructions. Drain and rinse under cold water, then set aside.
Step 2: While the noodles cool, thinly slice the carrots, bell peppers, cucumber, and green onions. Set aside.
Step 3: In a large bowl, combine shredded carrots, sliced bell peppers, cucumber, bean sprouts, chopped cilantro, mint, and green onions.
Step 4: Add the cooled vermicelli noodles to the bowl with the vegetables and gently toss to combine.
Step 5: In a small bowl, whisk together grated ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce until well combined.
Step 6: Pour the spicy ginger dressing over the salad mixture and toss thoroughly to ensure everything is coated.
Step 7: Transfer the salad to a serving platter, sprinkle with crushed peanuts if using, and enjoy!

Tips & Variations

For extra crunch, add chopped water chestnuts or sliced radishes to the salad.
Use lime juice instead of rice vinegar for a tangier dressing.
Adjust chili sauce quantity to suit your heat preference, or omit for a milder flavor.
To make it vegan, use agave syrup instead of honey in the dressing.
Toast the peanuts before crushing for a deeper nutty flavor.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with dressing just before serving to maintain fresh texture. Leftover salad can be refrigerated, but the noodles may absorb more dressing and soften over time. Reheating is not recommended, as this salad is best enjoyed cold or at room temperature.

How to Serve

A clear glass bowl filled with a layered noodle salad placed on a white marbled surface. The bottom layer has thin, light yellow noodles mixed with green leafy lettuce. On top of this, there are thin slices of red bell pepper scattered with green peas, sliced cucumber, and shredded orange carrots, adding bright colors. The dish is sprinkled with finely grated white cheese on the top. A wooden spoon is placed inside the bowl resting on the right side. In the background, some green leafy herbs are visible out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, you can substitute rice vermicelli with thin rice noodles or even glass noodles depending on availability, but cooking times may vary.

Is this salad gluten-free?

It can be, as long as you use gluten-free soy sauce in the dressing. Regular soy sauce contains wheat, so choose tamari or another gluten-free alternative if needed.