This Fresh Spring Roll Salad is colorful and crunchy, packed with fresh veggies, herbs, and rice noodles. The spicy ginger dressing gives it a tasty kick you won’t forget!
I love how you can toss this salad together in minutes. It’s perfect for a light lunch or when you want something refreshing. Plus, who doesn’t love a little zing in their food? 😄
Key Ingredients & Substitutions
Rice Vermicelli Noodles: These are key for the salad’s texture. If you can’t find them, thin rice noodles or even glass noodles work well too. Just check cooking times, as they can vary.
Cabbage: Red cabbage adds color and crunch. If you prefer, green cabbage or even shredded carrots can substitute, but you lose some color. Use what you have on hand!
Cucumber and Carrot: These add freshness and crunch. You can switch cucumber for bell pepper or zucchini, and swap carrots for radishes for a different crunch.
Herbs: I love cilantro and mint, but if you’re not a fan, parsley works as a milder substitute. Fresh herbs really bring the salad to life, so don’t skip them!
Peanuts: Roasted peanuts add crunch. If you have nut allergies, try sunflower seeds or crispy chickpeas for a similar texture without the nuts.
How Do I Make Sure My Dressing is Just Right?
Creating a balanced dressing is essential for the flavor of your salad. Here are some tips to get it just right:
- Taste as You Go: Start by mixing all ingredients and taste! Adjust sweetness with honey or maple syrup and heat with chili sauce until it’s just how you like it.
- Consistency Matters: If the dressing is too thick, add a bit more water to thin it out until it reaches your desired consistency.
- Make Ahead: You can prepare the dressing ahead of time. It lasts well in the fridge for a week. Just give it a good shake before using.
Getting the dressing perfect will elevate this salad, so don’t rush it! Enjoy your delicious creation! 🌿
Fresh Spring Roll Salad With Spicy Ginger Dressing
Ingredients You’ll Need:
For the Salad:
- 6 oz (about 3 cups) rice vermicelli noodles
- 1 cup shredded red cabbage
- 1 medium cucumber, julienned
- 1 large carrot, julienned
- 1 red bell pepper, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh mint leaves, chopped
- 1/4 cup green onions, sliced
- 1/4 cup roasted peanuts, roughly chopped
- 1 tbsp sesame seeds (optional)
For the Spicy Ginger Dressing:
- 3 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tbsp honey or maple syrup
- 1 tsp chili garlic sauce or sriracha (adjust to taste)
- 2 tbsp sesame oil
- 2 tbsp water (to thin dressing if needed)
How Much Time Will You Need?
This Fresh Spring Roll Salad takes about 20 minutes of prep time, plus at least 15 minutes to chill in the fridge. Perfect for a quick meal that’s refreshing and satisfying!
Step-by-Step Instructions:
1. Cook the Noodles:
Begin by cooking the rice vermicelli noodles according to the package instructions. Once they’re done, drain them and rinse them under cold water to stop the cooking process. This helps keep them from getting sticky. Set the noodles aside while you prepare the other ingredients.
2. Prepare the Veggies:
In a large bowl, combine the cooked rice noodles with the shredded red cabbage, julienned cucumber, carrot, sliced red bell pepper, chopped cilantro, mint leaves, and sliced green onions. Toss everything together gently to mix the ingredients without breaking the noodles.
3. Make the Spicy Ginger Dressing:
In a small bowl, whisk together the grated ginger, minced garlic, soy sauce, rice vinegar, lime juice, honey (or maple syrup), chili sauce, sesame oil, and water. Mix thoroughly until everything is well combined. This dressing is where the magic happens, so taste it and adjust the spice or sweetness to suit your preference!
4. Combine Salad and Dressing:
Pour the spicy ginger dressing over the noodle and vegetable mixture. Gently toss everything together until all ingredients are well coated with the dressing.
5. Add Toppings:
Sprinkle the roasted peanuts and sesame seeds on top of the salad and fold them in gently for added crunch and flavor.
6. Chill Before Serving:
Cover the salad and place it in the refrigerator for at least 15 minutes. This chilling time helps the flavors blend beautifully together.
7. Serve and Enjoy:
When you’re ready to serve, take the salad out of the fridge, give it a little toss, and enjoy this light, fresh, and zesty salad that captures the vibrant flavors reminiscent of fresh spring rolls!
This salad is not only colorful but also a delightful way to enjoy the crispness of veggies with that zesty ginger punch. Perfect for lunch, dinner, or a party side dish! Enjoy! 🥗✨
FAQ for Fresh Spring Roll Salad With Spicy Ginger Dressing
Can I Use Other Types of Noodles?
Absolutely! While rice vermicelli noodles are traditional, you can substitute them with thin rice noodles or even glass noodles. Just be sure to adjust the cooking time as necessary to achieve the right texture.
How Can I Make This Salad Vegan?
This recipe is mostly vegan, but to ensure it is completely plant-based, use maple syrup instead of honey in the dressing, and check that your soy sauce is vegan (most are!).
What Can I Do If I Don’t Have Fresh Herbs?
If fresh herbs aren’t available, you can still make the salad flavorful! Try using dried herbs, though remember they are more potent, so use less. Alternatively, a bit of store-bought Asian dressing can also add some zest.
How to Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible, to prevent the noodles and veggies from getting soggy. When ready to eat, just mix the salad with the dressing again!
