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Spring Roll Salad with Spicy Ginger

Delicious Spring Roll Salad with Spicy Ginger Dressing

Experience a refreshing Spring Roll Salad with Spicy Ginger Dressing, perfect for healthy weeknights or gatherings.
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Prep Time 20 minutes
Cook Time 5 minutes
Chill Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 90 grams Rice Vermicelli Noodles Substitute with zucchini noodles for a low-carb option.
  • 1 cup Shredded Carrots Can use bell pepper slices as an alternative.
  • 1 cup Bell Peppers (Red and Yellow) Feel free to swap with green peppers or cucumber.
  • 1 cup Cucumber Zucchini can be a substitute.
  • 1 cup Bean Sprouts Consider shredded cabbage if unavailable.
  • 1/4 cup Fresh Cilantro Swap with parsley if preferred.
  • 1/4 cup Fresh Mint Leaves Basil can be used if mint is unavailable.
  • 2 stalks Green Onions Regular onions can be used in smaller amounts.
  • 1/4 cup Crushed Peanuts Omit for a nut-free version or replace with sunflower seeds.
For Spicy Ginger Dressing
  • 1 tablespoon Fresh Ginger (Grated) Adjust amount for spice level.
  • 2 tablespoons Soy Sauce Gluten-free soy sauce or tamari is a suitable alternative.
  • 2 tablespoons Rice Vinegar Apple cider vinegar can be used instead.
  • 1 tablespoon Honey or Agave Syrup Replace with maple syrup for vegan option.
  • 1 tablespoon Sesame Oil Use olive oil in a pinch, but flavor will change.
  • 1 tablespoon Chili Sauce Adjust according to spice tolerance.

Equipment

  • Mixing Bowl
  • Colander
  • Cutting board
  • Knife
  • whisk

Method
 

Step-by-Step Instructions
  1. Cook the noodles by boiling the rice vermicelli according to package instructions, typically for about 4–5 minutes.
  2. Drain the noodles and rinse them under cold water to stop cooking, allowing them to cool.
  3. Slice shredded carrots, bell peppers, cucumber, and green onions into thin pieces.
  4. In a large mixing bowl, combine shredded carrots, sliced bell peppers, cucumber, bean sprouts, cilantro, and mint.
  5. Add cooled noodles to the bowl and gently toss everything together.
  6. In a separate bowl, whisk together grated ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce.
  7. Pour the dressing over the salad mixture and gently toss to coat.
  8. Transfer the salad to a serving dish and sprinkle with crushed peanuts, then serve cold.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 400mgPotassium: 400mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 35mgCalcium: 40mgIron: 2mg

Notes

Toss the salad with dressing just before serving to maintain freshness. Adjust flavors to personal taste.

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