Spring Roll Salad with Spicy Ginger Dressing
Experience a burst of flavor with this vibrant Spring Roll Salad with Spicy Ginger Dressing. This quick and delightful dish combines fresh vegetables and rice vermicelli noodles, all drizzled with a zesty dressing that packs a spicy punch. Perfect for busy weeknights or family gatherings, it’s versatile enough to accommodate your favorite vegetables and proteins, making it a healthy and satisfying meal option. The crunchy textures and tangy dressing will keep everyone coming back for more.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Salad
- Method: No-cook
- Cuisine: Asian
Ingredients
Scale
- 1 cup rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup sliced bell peppers (red and yellow)
- 1 cup cucumber, sliced
- 1 cup bean sprouts
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh mint leaves, chopped
- 3 tablespoons grated fresh ginger
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey or agave syrup
- 1 tablespoon sesame oil
- 1 teaspoon chili sauce
Instructions
- Cook the rice vermicelli noodles according to package instructions. Drain and rinse under cold water.
- Slice the carrots, bell peppers, cucumber, and green onions.
- In a large bowl, combine the shredded veggies, bean sprouts, cilantro, mint leaves, and green onions.
- Add the cooled noodles to the vegetable mixture gently.
- In a small bowl, whisk together ginger, soy sauce, rice vinegar, honey (or agave), sesame oil, and chili sauce until smooth.
- Pour the dressing over the salad and toss until well combined.
- Serve immediately or store in the fridge until ready to enjoy.
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 200
- Sugar: 8g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg