This Fresh Spring Roll Salad is a colorful mix of crunchy veggies, fresh herbs, and rice noodles. Tossed with a zingy spicy ginger dressing, it’s light yet full of flavor!
Making this salad is a breeze! I love how I can have all my favorite tastes in one bowl. Perfect for lunch or a quick dinner, and it makes me feel so refreshed! 🌿🥕
Key Ingredients & Substitutions
Rice Vermicelli Noodles: These thin noodles are essential. You can substitute with rice paper if noodles aren’t available. Just soak them in hot water to soften.
Carrot: Fresh carrots add crunch. If you want a sweeter option, try using grated zucchini or bell pepper strips instead.
Cucumber: English cucumbers work great here, but any cucumber will do. For a more unique twist, consider using jicama for a crunchier texture.
Red Bell Pepper: This adds color and sweetness. You can swap it with any bell pepper or even radishes for a bolder flavor.
Purple Cabbage: It brings a nice crunch and color. Green cabbage is a suitable alternative, or use shredded kale for a unique taste.
Fresh Herbs (Mint & Cilantro): These herbs are key for freshness. Substitute with basil or parsley if preferred, but the flavor will change a bit.
Roasted Peanuts: I love the nuttiness they bring! You can use cashews or sunflower seeds if you need a nut-free option.
How Do You Make the Dressing Stand Out?
Mixing your spicy ginger dressing is where the magic happens! Aim for a balance between sweet, salty, and spicy. Here’s how:
- Start by whisking the soy sauce or tamari with rice vinegar and lime juice for brightness.
- Add honey or maple syrup to balance the flavors. Taste as you go!
- Incorporate grated fresh ginger for a punch of warmth, along with minced garlic for depth.
- Finally, drizzle in sesame oil for richness and your chili sauce for heat. Adjust according to your spice preference!
Mix everything well until combined. This dressing is also great on other salads or as a marinade!
Fresh Spring Roll Salad With Spicy Ginger Dressing
Ingredients You’ll Need:
For the Salad:
- 6 oz rice vermicelli noodles
- 1 large carrot, julienned
- 1 cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1 cup shredded purple cabbage
- 3 green onions, thinly sliced
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, roughly chopped
- 1 tbsp toasted sesame seeds (optional)
For the Spicy Ginger Dressing:
- 3 tbsp soy sauce or tamari
- 2 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tbsp honey or maple syrup
- 1 tbsp grated fresh ginger
- 1 garlic clove, minced
- 1 tsp sesame oil
- 1 tsp chili garlic sauce or Sriracha (adjust to taste)
How Much Time Will You Need?
This Fresh Spring Roll Salad takes about 15 minutes to prepare, plus an optional 20 minutes to chill if you want the flavors to meld beautifully. It’s quick and perfect for a light meal or side dish!
Step-by-Step Instructions:
1. Cooking the Noodles:
Start by cooking the rice vermicelli noodles according to the package instructions. Once they’re tender, drain the noodles well and rinse them under cold water. This stops the cooking process and keeps the noodles from clumping together. Set them aside for later.
2. Preparing the Veggies:
Next, grab your cutting board and knife. Julienne or thinly slice the carrot, cucumber, and red bell pepper as specified in the ingredients list. Shred the purple cabbage and slice the green onions. The more colorful and varied your veggies are, the happier your salad will look!
3. Whisking the Dressing:
In a small bowl, combine all the ingredients for the spicy ginger dressing: soy sauce, rice vinegar, lime juice, honey (or maple syrup), grated ginger, minced garlic, sesame oil, and chili garlic sauce. Whisk them together until everything is well blended and smooth.
4. Mixing the Salad:
In a large mixing bowl, combine the cooked noodles with the freshly prepared veggies: carrot, cucumber, red bell pepper, shredded cabbage, and green onions. This is where your salad starts to come together!
5. Adding the Dressing:
Pour the spicy ginger dressing over your colorful mixture and gently toss everything together until all the ingredients are coated with the delicious dressing.
6. Final Touches:
Sprinkle in the chopped mint and cilantro, and toss the salad lightly once more to mix. This adds so much freshness to the dish!
7. Garnishing:
Top your beautiful salad with the roasted peanuts and, if you like, some toasted sesame seeds for an extra crunch!
8. Serving:
Your fresh spring roll salad is ready to enjoy! You can serve it immediately or let it chill in the fridge for about 20 minutes to allow all those fantastic flavors to meld together. Either way, it’s refreshing and satisfying!
Enjoy this refreshing, vibrant salad that captures the essence of fresh spring rolls without the rolling! 🌿🥗
FAQ about Fresh Spring Roll Salad With Spicy Ginger Dressing
Can I Use Different Noodles for This Salad?
Absolutely! While rice vermicelli noodles are traditional, you can substitute them with other types of noodles such as soba or even zucchini noodles for a low-carb option. Just be sure to adjust cooking times accordingly!
What If I Don’t Have Some of the Fresh Herbs?
Not a problem! If you can’t find mint or cilantro, you can use fresh basil or parsley instead. They will provide a different flavor profile, but the salad will still be delicious!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Make sure to keep the dressing separate until you’re ready to eat to keep the salad crisp!
Can I Make the Dressing Ahead of Time?
Yes, you can make the spicy ginger dressing a few days in advance and store it in the fridge. Just give it a good shake or stir before using, as the ingredients may separate over time.
