Spring Roll Salad with Spicy Ginger Dressing
If you’re in search of a vibrant and refreshing meal that excites your taste buds, look no further than this Spring Roll Salad with Spicy Ginger Dressing. This incredible dish combines fresh, colorful vegetables and rice vermicelli noodles, all tossed together with a zesty dressing that brings everything to life. Ideal for quick weeknight dinners or impressing guests at a gathering, this salad is not only healthy but also incredibly versatile. In just 20 minutes, you can create a delightful dish that’s perfect for meal prep — simply prepare a big batch and enjoy it throughout the week.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- 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 carrots, bell peppers, cucumber, and green onions.
- In a large bowl, combine the noodles with all of the vegetables.
- Whisk together the dressing ingredients in a small bowl until well combined.
- Pour the dressing over the salad and toss to coat evenly.
- Serve immediately or refrigerate for later enjoyment.
Nutrition
- Serving Size: 1 bowl (approx. 250g)
- Calories: 220
- Sugar: 8g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg