This fresh spring roll salad is a colorful mix of crunchy veggies, rice noodles, and herbs, all tossed together to create a tasty treat. The spicy ginger dressing gives it a zesty kick!
Who needs a bowl when you can roll it all up in a salad? I love how this dish is easy to make and perfect for warm days. It’s like a party on your plate! 🎉
Key Ingredients & Substitutions
Rice Vermicelli Noodles: These thin noodles provide a great base for the salad. If you can’t find vermicelli, you could use rice or soba noodles instead. Just make sure to cook them according to package directions.
Red Cabbage: It adds color and crunch. If you prefer, you can substitute with green cabbage, but remember that it won’t be as vibrant. Shredded carrots are also a great addition for more sweetness.
Fresh Herbs (Mint and Cilantro): These herbs really brighten up the salad. If you’re not a fan of cilantro, you can use parsley instead. Basil can also work for a twist!
Sriracha: This gives the dressing its heat. For a milder option, replace it with a little bit of sweet chili sauce. If you want more spice, add more sriracha or a dash of red pepper flakes.
How Do You Perfectly Whisk Your Spicy Ginger Dressing?
Making a luscious dressing is key to tying the salad together. Here’s how:
- Start by grating fresh ginger — it has a stronger flavor than powdered ginger.
- In a bowl, combine grated ginger with minced garlic, soy sauce, rice vinegar, lime juice, sriracha, honey, sesame oil, and a bit of water.
- Whisk until smooth. Adjust thickness with water, if needed, but be cautious not to water it down too much!
- Taste as you go to have the perfect balance of sweet, sour, and spicy.
Your dressing should be vibrant and zingy — this really enhances the fresh flavors of the salad!
Fresh Spring Roll Salad With Spicy Ginger Dressing
Ingredients You’ll Need:
For the Salad:
- 6 oz (170g) rice vermicelli noodles
- 1 cup shredded red cabbage
- 1 large carrot, julienned
- 1/2 cucumber, julienned (seeded if preferred)
- 1 red bell pepper, julienned
- 1/4 cup chopped fresh mint leaves
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/3 cup roasted peanuts, roughly chopped
- 1 tbsp toasted sesame seeds
For the Spicy Ginger Dressing:
- 3 tbsp freshly grated ginger
- 2 garlic cloves, minced
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp rice vinegar
- 1 tbsp lime juice (freshly squeezed)
- 1-2 tsp sriracha or other chili paste (adjust to taste)
- 1 tbsp honey or maple syrup
- 2 tbsp sesame oil
- 1 tbsp water (to thin dressing if needed)
How Much Time Will You Need?
This delicious salad takes about 20 minutes to prepare and can be chilled for an extra 20-30 minutes for a nice, refreshing taste. It’s quick, easy, and absolutely tasty!
Step-by-Step Instructions:
1. Prepare the Noodles:
First, cook the rice vermicelli noodles according to package instructions. Typically, you’ll soak them in hot water for about 5-7 minutes until they’re tender. Once ready, drain them well and rinse under cold water to stop the cooking process. Drain completely and set aside.
2. Prepare the Vegetables:
While the noodles are soaking, get your veggies ready! Julienne the carrot, cucumber, and red bell pepper. Finely shred the red cabbage. Then, chop the fresh herbs (mint and cilantro) and slice the green onions.
3. Make the Dressing:
In a small bowl, whisk together the freshly grated ginger, minced garlic, soy sauce, rice vinegar, lime juice, sriracha, honey, sesame oil, and water. Mix until well combined, and taste to adjust seasoning as desired.
4. Combine the Salad:
In a large mixing bowl, add the drained noodles, shredded cabbage, julienned carrot, cucumber, red bell pepper, chopped mint, cilantro, and green onions. Pour the spicy ginger dressing over the top. Toss everything thoroughly so all ingredients are coated evenly with the dressing.
5. Garnish and Serve:
To finish, sprinkle the roasted peanuts and toasted sesame seeds over the top of the salad. Give it a gentle toss again to combine. Taste and adjust seasoning if needed—more soy sauce or lime juice can add extra flavor.
6. Chill (Optional):
If you have time, refrigerate the salad for 20-30 minutes before serving. This will enhance the refreshing taste!
Enjoy your vibrant Fresh Spring Roll Salad that’s bursting with colors, crunch, and flavors! Perfect as a light meal or a delightful side dish!
FAQ for Fresh Spring Roll Salad With Spicy Ginger Dressing
Can I Use Other Noodles Instead of Rice Vermicelli?
Absolutely! If you can’t find rice vermicelli, you can substitute with rice noodles or even soba noodles. Just be sure to cook them according to their package instructions for the best texture!
How Can I Make This Salad Vegan?
This salad is already mostly vegan, just ensure to use maple syrup instead of honey in the dressing. Additionally, you might want to check the ingredients in the soy sauce to ensure no animal products are involved.
Can I Prepare This Salad Ahead of Time?
Yes! You can prep the salad components a day in advance, but store the dressing separately until you’re ready to serve. This will keep everything fresh and crunchy.
How Do I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. The dressing may make the noodles a bit soft over time, but it will still taste great!
