Spring Roll Salad with Spicy Ginger Dressing
Experience the vibrant flavors of spring with this refreshing Spring Roll Salad with Spicy Ginger Dressing. This light and colorful dish combines crisp vegetables, delicate rice vermicelli noodles, and a zesty dressing that invigorates every bite. Perfect for warm evenings or gatherings, this salad is not just a meal—it’s an experience filled with delightful textures and aromas.
- 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
- 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 (optional)
Instructions
- Cook rice vermicelli noodles according to package instructions (about 3-5 minutes). Drain and rinse under cold water to cool.
- In a large bowl, combine shredded carrots, sliced bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions.
- Gently toss in the cooled vermicelli noodles until evenly mixed.
- In a separate small bowl, whisk together ginger, soy sauce, rice vinegar, honey/agave syrup, sesame oil, and chili sauce.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Serve immediately or let sit for about 10 minutes to enhance flavors.
Nutrition
- Serving Size: 1 bowl (200g)
- Calories: 210
- Sugar: 8g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg