Spring Roll Salad with Spicy Ginger Dressing
As the days grow longer and the warmth of spring begins to dance through the air, I can’t help but feel a sense of renewal and freshness. It’s that time of year when vibrant colors and crisp vegetables beckon us to the kitchen, inspiring light and delightful meals. One of my favorite dishes that captures the essence of this season is a delicious Spring Roll Salad with Spicy Ginger Dressing.
This recipe is a delightful way to embrace those warm, sunny days, combining tender rice vermicelli noodles with an abundance of crunchy veggies, bright herbs, and a zesty, peppery dressing. It’s perfect for easy weeknight dinners or a sunny picnic outdoors. Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and easy to make—this dish comes together in under 30 minutes!
- A fresh, no-bake option that’s perfect for warm days when you want to keep the kitchen cool.
- Packed with vibrant, crunchy vegetables that will excite your taste buds.
- Versatile and family-friendly—great for picky eaters and can easily be customized!
- A tasty crowd-pleaser that showcases a medley of flavors and textures.
What You’ll Need
To create this beautiful, vibrant Spring Roll Salad, gather these simple ingredients:
- 1 cup rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup thinly sliced bell peppers (red and yellow)
- 1 cup thinly sliced cucumber
- 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 the 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)
How to Make Spring Roll Salad with Spicy Ginger Dressing
Let’s make it together! Here are the simple steps to create this delightful dish:
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In a large pot, bring water to a boil. Add the rice vermicelli noodles and cook according to package instructions. Once cooked, drain and rinse under cold water to cool down, then set aside.
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While the noodles are cooling, prepare the vegetables. Thinly slice the carrots, bell peppers, cucumber, and green onions. Set aside.
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In a large bowl, combine the shredded carrots, sliced bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions.
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Gently add the cooled vermicelli noodles to the bowl with the vegetables and toss everything together to combine.
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In a small bowl, whisk together the grated ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce until well combined.
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Pour the spicy ginger dressing over the salad mixture and toss thoroughly to ensure everything is coated in that zesty flavor.
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Transfer the salad to a serving platter and sprinkle with crushed peanuts if desired. Serve and enjoy!
Variations & Creative Twists
While this Spring Roll Salad is fantastic as is, there’s always room for a little creativity! Here are some fun variations to try:
- Add grilled chicken or shrimp for a protein boost and a heartier meal.
- Incorporate avocado for a creamy twist that adds both flavor and richness.
- Swap out the peanuts for crunchy cashews or crispy chickpeas for a flavorful crunch.
- Want a kick? Toss in some sliced jalapeños or sriracha to amp up the heat!
Chef Emma’s Helpful Tips
To ensure your Spring Roll Salad turns out perfectly every time, keep these tips in mind:
- Make the salad ahead of time for an easy meal prep option—just add the dressing before serving for the freshest taste.
- If you have leftover veggies, feel free to toss them in! This salad is a wonderful way to use up whatever you have on hand.
- When slicing your veggies, aim for uniform pieces to ensure a delightful mix of flavors in each bite.
- Store any leftovers in an airtight container in the fridge for up to two days; the flavors will continue to blend beautifully.
Nutrition Information per Serving
Here’s a quick breakdown of what’s inside this yummy Spring Roll Salad:
- Serving Size: 1 cup
- Calories: 180
- Carbohydrates: 28g
- Sugar: 7g
- Fat: 5g
- Protein: 4g
- Sodium: 240mg
Frequently Asked Questions
Here are some common questions about the Spring Roll Salad with Spicy Ginger Dressing:
Can I make this ahead?
Absolutely! Just mix the salad without the dressing and store it in the fridge. Add the dressing right before serving for the best flavor.
Can I use different ingredients?
Of course! This salad is highly adaptable—feel free to use your favorite veggies or whatever you have on hand.
How do I store leftovers?
Keep any leftovers in an airtight container in the fridge for up to two days.
How long does it last?
The salad is best enjoyed fresh, but if stored properly, it will last about two days.
Final Thoughts
This Spring Roll Salad with Spicy Ginger Dressing is more than just a delightful dish; it’s a celebration of fresh flavors and vibrant colors that mimic the beauty of spring. Whether you’re enjoying it as a light lunch or serving it as a stunning side at your next gathering, it’s sure to capture hearts and taste buds alike.
Save this Spring Roll Salad with Spicy Ginger Dressing to your Pinterest board so it’s ready when you need a cozy treat! Happy cooking from your friend, Chef Emma!
Spring Roll Salad with Spicy Ginger Dressing
Ingredients
Salad Ingredients
- 1 cup rice vermicelli noodles Cook according to package instructions.
- 1 cup shredded carrots
- 1 cup thinly sliced bell peppers (red and yellow)
- 1 cup thinly sliced cucumber
- 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 garnish.
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
Cooking Noodles
- In a large pot, bring water to a boil. Add the rice vermicelli noodles and cook according to package instructions.
- Once cooked, drain and rinse under cold water to cool down, then set aside.
Preparing Vegetables
- While the noodles are cooling, prepare the vegetables by thinly slicing the carrots, bell peppers, cucumber, and green onions. Set aside.
Mixing Salad
- In a large bowl, combine the shredded carrots, sliced bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions.
- Gently add the cooled vermicelli noodles to the bowl with the vegetables and toss everything together to combine.
Making Dressing
- In a small bowl, whisk together the grated ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce until well combined.
Serving
- Pour the spicy ginger dressing over the salad mixture and toss thoroughly to ensure everything is coated.
- Transfer the salad to a serving platter and sprinkle with crushed peanuts if desired. Serve and enjoy!
