Spring Roll Salad with Spicy Ginger Dressing: An Incredible Ultimate Recipe
Ah, the freshness of spring! There’s something magical about this season when vibrant colors burst forth and the world comes alive again. Every spring, I find myself yearning for flavors that reflect the energy and renewal around us. That’s when I discovered the joy of a Spring Roll Salad with Spicy Ginger Dressing.
Imagine this: A cool, crisp salad filled with colorful veggies, soft vermicelli noodles, and a zesty, spicy ginger dressing that dances on your taste buds. Each bite feels bright and invigorating, promising the comfort we crave while holding onto the exhilarating feeling of warm days ahead. This is my go-to for easy weeknight dinners, picnic outings, or even those just-because moments when you want something lively and delicious. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: This no-cook salad comes together in about 30 minutes, making it perfect for busy weeknight meals or last-minute gatherings.
- Colorful and Nutritious: Packed with crisp veggies and fresh herbs, this salad not only looks stunning but also offers a wealth of vitamins and nutrients.
- Crowd-Pleasing: Whether you’re serving family or friends, everyone will appreciate the refreshing combination of flavors.
- Customizable: Feel free to mix in your favorite ingredients or toppings, making it versatile and user-friendly.
- Zingy Flavor: The spicy ginger dressing brings a flavorful punch to the dish, making every bite a delightful experience.
What You’ll Need
Gather These Simple Ingredients
- 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)
For 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)
Let’s Make It Together
Creating the Spring Roll Salad with Spicy Ginger Dressing is straightforward. Just follow these steps:
- In a large pot, bring water to a boil. Add rice vermicelli noodles and cook according to package instructions. Drain and rinse under cold water, then set aside.
- Prepare Vegetables: While noodles cool, prepare the vegetables. Thinly slice the carrots, bell peppers, cucumber, and green onions. Set aside.
- Combine Greens: In a large bowl, add the shredded carrots, sliced bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions.
- Mix Noodles: Add the cooled vermicelli noodles to the bowl with the vegetables and gently toss to combine.
- Prepare Dressing: In a small bowl, whisk together grated ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce until well combined.
- Dress the Salad: Pour the spicy ginger dressing over the salad mixture and toss thoroughly to ensure everything is coated.
- Serve: Transfer the salad to a serving platter, sprinkle with crushed peanuts if using, and enjoy!
Delicious Variations to Try
- Add Proteins: For a heartier meal, toss in cooked shrimp or grilled chicken to enhance both flavor and protein content.
- Throw in Fruits: Add slices of mango or avocado for a creamy contrast and a touch of sweetness.
- Spice it Up: If you’re a spice lover, consider adding sliced jalapeños or a dash of sriracha in the dressing for extra zing.
- Herb Infusion: Swap out the mint and cilantro for basil and parsley for a different aromatic flavor profile.
Chef Emma’s Helpful Tips
- Make-Ahead: This salad can be prepared early and stored in the refrigerator. Just keep the dressing separate until you’re ready to serve to maintain freshness!
- Slicing Tips: Use a mandoline for perfectly thin vegetable slices that add both beauty and texture to your salad.
- Storage Suggestions: Leftovers can be stored in an airtight container in the fridge for up to 2 days — just be cautious with the dressing!
- Ingredient Swaps: Feel free to replace rice vermicelli with zucchini noodles or quinoa for a gluten-free option.
Nutrition Information per Serving
- Serving Size: 1 cup
- Calories: 220
- Carbohydrates: 40g
- Sugar: 8g
- Fat: 7g
- Protein: 5g
- Sodium: 350mg
Frequently Asked Questions
- Can I make this ahead? Absolutely! Prepare the salad and keep the dressing separate until serving.
- Can I use different ingredients? Yes, feel free to mix and match with veggies and proteins of your choice!
- How do I store leftovers? Store in an airtight container in the fridge for up to 48 hours.
- How long does it last? Best enjoyed within two days, but it can be kept for up to three when stored properly.
A Cozy Closing Note
This Spring Roll Salad with Spicy Ginger Dressing is not just a recipe; it’s a beautiful way to celebrate the freshness of the season. It’s light yet satisfying, making it the perfect companion for your dining table or backyard gatherings. Save this recipe to your favorites board so it’s ready when you need a cozy treat! Let’s embrace the colors, flavors, and joys of spring together!
Print
Spring Roll Salad with Spicy Ginger Dressing
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and refreshing salad filled with colorful veggies, soft vermicelli noodles, and a zesty spicy ginger dressing.
Ingredients
- 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)
- For 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
- In a large pot, bring water to a boil. Add rice vermicelli noodles and cook according to package instructions. Drain and rinse under cold water, then set aside.
- Prepare Vegetables: While noodles cool, prepare the vegetables by thinly slicing the carrots, bell peppers, cucumber, and green onions.
- In a large bowl, combine the shredded carrots, sliced bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions.
- Add the cooled vermicelli noodles to the bowl and gently toss to combine.
- In a small bowl, whisk together grated ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce until well combined.
- Pour the spicy ginger dressing over the salad mixture and toss thoroughly to ensure everything is coated.
- Transfer the salad to a serving platter, sprinkle with crushed peanuts if using, and enjoy!
Notes
Make this salad ahead of time and store the dressing separately to maintain freshness. Use a mandoline for perfectly thin vegetable slices. Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: salad, spring roll, ginger dressing, healthy, vegetarian