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–+ servings

Spring Roll Salad

A vibrant and flavorful salad that captures the essence of traditional spring rolls with fresh vegetables and a spicy ginger dressing.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Asian, Fusion
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 1 cup rice vermicelli noodles Cook according to package instructions
  • 1 cup shredded carrots Freshly shredded
  • 1 cup thinly sliced bell peppers (red and yellow) Use a mix for color
  • 1 cup cucumber, thinly sliced Fresh cucumbers work best
  • 1 cup bean sprouts Fresh bean sprouts
  • 1/2 cup fresh cilantro, chopped Chopped for flavor
  • 1/2 cup fresh mint leaves, chopped Chopped for freshness
  • 1/4 cup green onions, sliced For garnish and flavor
  • 1/4 cup peanuts, crushed (optional) For crunch, optional
Spicy Ginger Dressing
  • 3 tablespoons fresh ginger, grated Adds a spicy flavor
  • 2 tablespoons soy sauce Use gluten-free if needed
  • 2 tablespoons rice vinegar For acidity
  • 2 tablespoons honey or agave syrup For sweetness
  • 1 tablespoon sesame oil Adds nutty flavor
  • 1 teaspoon chili sauce Adjust based on spice preference

Method
 

Preparation
  1. 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.
  2. While noodles cool, prepare the vegetables by slicing carrots, bell peppers, cucumber, and green onions. Set aside.
Combining Ingredients
  1. In a large bowl, combine shredded carrots, sliced bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions.
  2. Add the cooled vermicelli noodles and gently toss to combine.
Making the Dressing
  1. In a small bowl, whisk together grated ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce until well combined.
  2. Pour the spicy ginger dressing over the salad mixture and toss thoroughly to coat everything.
  3. Transfer the salad to a serving platter, sprinkle with crushed peanuts if desired, and enjoy!

Nutrition

Serving: 1Calories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 2gSodium: 500mgFiber: 4gSugar: 5g

Notes

This salad is best served fresh but can be enjoyed later. Store leftovers in an airtight container in the fridge for up to two days. Add extra dressing before serving if needed.

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