This Fresh Spring Roll Salad is a burst of colors and flavors! It features crunchy veggies, rice noodles, and fresh herbs all tossed together for a light and tasty meal.
The spicy ginger dressing adds a zesty kick that makes this salad fun to eat. I love to enjoy it on warm days—it’s like a refreshing hug in a bowl! 🥗
Key Ingredients & Substitutions
Rice Vermicelli Noodles: These thin noodles provide a soft base for the salad. If you can’t find them, you could use soba noodles or even thin rice noodles. Just cook them according to package directions.
Red Bell Pepper: This adds crunch and a sweet flavor. If red isn’t available, orange or yellow bell peppers work well. You can even use snap peas for a different twist!
Fresh Herbs: Mint and cilantro bring freshness. If you’re not a fan of cilantro, you can skip it or use parsley instead. Fresh basil can also be a delightful alternative!
Peanuts: These add a nice crunch. If you need a nut-free option, sunflower seeds or crispy chickpeas can work great. You can even go for toasted sesame seeds for a different flavor.
Sriracha: This gives the dressing its kick. If you prefer something milder, you can use a sweet chili sauce instead, or just adjust the amount to taste.
How Do I Perfectly Soak Rice Vermicelli Noodles?
Getting the noodles right is key for this salad. Here’s how to make sure they turn out perfect:
- Bring a pot of water to a boil, then turn off the heat.
- Add the rice vermicelli noodles and let them soak for about 5 minutes or until they are soft.
- Drain and rinse them under cold running water. This stops the cooking process and keeps them from sticking together.
- Set them aside to cool while you prepare the other ingredients.
Following these steps will make the noodles just right for a fresh, crisp salad! Enjoy making your Spring Roll Salad! 🌱
Fresh Spring Roll Salad with Spicy Ginger Dressing
Ingredients:
For the Salad:
- 6 oz rice vermicelli noodles (thin rice noodles)
- 1 cup red bell pepper, thinly sliced
- 1 large carrot, julienned
- 1 cup cucumber, julienned or thinly sliced
- 1/2 cup red cabbage, shredded
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, thinly sliced
- 1/4 cup roasted peanuts, roughly chopped
- 1 tbsp toasted sesame seeds (optional)
For the Spicy Ginger Dressing:
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp fresh ginger, finely grated
- 1 clove garlic, minced
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil
- 1 tsp sriracha or other hot chili sauce (adjust to taste)
- 1 tbsp lime juice
- 1-2 tbsp water (to thin, if needed)
How Much Time Will You Need?
This fresh spring roll salad takes about 15-20 minutes to prepare. You’ll need about 5 minutes for cooking the noodles, and then it’s all about chopping and mixing. It’s perfect for a quick lunch or a vibrant dinner side!
Step-by-Step Instructions:
1. Cook the Noodles:
Start by preparing the rice vermicelli noodles according to package instructions. Usually, this just means soaking them in hot water for about 5 minutes until they are tender. Drain the noodles and rinse them under cold water to stop the cooking. Set them aside to cool.
2. Prepare the Vegetables and Herbs:
While the noodles are soaking, get your veggies ready! Julienne the carrot, cucumber, and red bell pepper into thin strips. Shred the red cabbage finely. Then chop the mint and cilantro, and slice the green onions. These fresh ingredients will bring your salad to life!
3. Make the Dressing:
In a small bowl, whisk together the soy sauce, rice vinegar, grated ginger, minced garlic, honey (or maple syrup), sesame oil, sriracha, and lime juice. If the dressing seems too thick, add water a little at a time until you reach your desired consistency. Taste it and adjust the sriracha if you want it spicier!
4. Combine Salad Ingredients:
In a large mixing bowl, combine the cooled noodles, sliced vegetables, and fresh herbs. Give everything a nice toss to combine them well.
5. Dress the Salad:
Pour the spicy ginger dressing over the salad. Gently toss everything together to ensure that all the ingredients are well coated with the dressing.
6. Add Toppings:
Finish off your salad by sprinkling the chopped roasted peanuts and optional toasted sesame seeds on top for an extra crunch and flavor boost.
7. Serve:
Chill the salad for a bit in the fridge if you’d like, or enjoy it immediately as a refreshing light meal or side dish. Every bite is bursting with freshness!
Enjoy your fresh, crunchy, and zesty Fresh Spring Roll Salad with Spicy Ginger Dressing! 🌿🥗
FAQ for Fresh Spring Roll Salad with Spicy Ginger Dressing
Can I Use Other Types of Noodles?
Absolutely! While rice vermicelli noodles work great, you can substitute them with soba noodles or even rice or wheat-based noodles. Just make sure to follow the cooking instructions specific to the noodle type you choose!
How Can I Make This Salad Ahead of Time?
You can prepare the salad and the dressing in advance! Just store them separately in airtight containers in the refrigerator. Toss them together right before serving to keep everything fresh and crunchy!
What’s the Best Way to Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. However, keep the dressing separate until you’re ready to enjoy it again to maintain the crispness of the veggies. Simply toss the salad with the dressing before serving!
Can I Add Protein to This Salad?
Definitely! This salad is versatile and great with added proteins. You can toss in grilled shrimp, chicken, tofu, or even edamame for a heartier meal. Just prepare the protein as desired and mix it in with the veggies!
