A fresh and vibrant Spring Roll Salad featuring rice vermicelli noodles and crisp vegetables, tossed with a spicy ginger dressing that offers a perfect balance of heat, sweetness, and tang. This light, flavorful dish is perfect for a refreshing lunch or a healthy side.
Total Time:30 minutes
Yield:4 servings
Ingredients
Salad
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)
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
Prepare noodles: Cook the rice vermicelli noodles according to package instructions, usually by soaking in hot water for about 5-7 minutes, then drain and rinse with cold water to prevent sticking.
Combine vegetables: In a large mixing bowl, add shredded carrots, bell peppers, cucumbers, bean sprouts, chopped cilantro, chopped mint leaves, and sliced green onions.
Make dressing: In a small bowl, whisk together grated ginger, soy sauce, rice vinegar, honey or agave syrup, sesame oil, and chili sauce until well combined.
Toss salad: Add the prepared noodles to the vegetable mixture, pour the spicy ginger dressing over, and toss gently to coat everything evenly.
Serve: Transfer the salad to serving bowls or plates and sprinkle the crushed peanuts on top if using. Serve immediately for best freshness and texture.
Notes
For a gluten-free option, use tamari or a gluten-free soy sauce in the dressing.
If you prefer less spice, reduce the amount of chili sauce or omit it altogether.
Substitute honey with agave syrup to make the dressing vegan.
Toast the peanuts lightly for extra flavor and crunch.
Prepare noodles and vegetables ahead of time for quick assembly.
