Go Back
–+ servings
Spring Roll Salad with Spicy Ginger Dressing

Spring Roll Salad with Spicy Ginger Dressing for Fresh Cravings

A vibrant and customizable Spring Roll Salad with Spicy Ginger Dressing bursting with freshness and flavor, perfect for a light lunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Chill Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Vietnamese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 ounces Rice Vermicelli Noodles Swappable with zucchini noodles for a low-carb option.
  • 1 cup Shredded Carrots Radishes can be used for a spicy kick.
  • 1 cup Bell Peppers (red and yellow) Any sweet pepper works as a substitute.
  • 1 cup Cucumber Celery can serve as a close match.
  • 1 cup Bean Sprouts Alfalfa sprouts can be considered as an alternative.
  • 1/4 cup Cilantro Can swap with parsley if desired.
  • 1/4 cup Mint Leaves Basil can be used for a Mediterranean twist.
  • 1/4 cup Green Onions Chives work well for a milder taste.
  • 1/4 cup Crushed Peanuts Optional; can substitute with sunflower seeds for nut-free.
For the Spicy Ginger Dressing
  • 1 tablespoon Fresh Ginger (grated) Adjust based on heat preference.
  • 2 tablespoons Soy Sauce Gluten-free tamari is a great alternative.
  • 2 tablespoons Rice Vinegar Apple cider vinegar works as a substitute.
  • 1 tablespoon Honey or Agave Syrup Maple syrup is a vegan option.
  • 1 tablespoon Sesame Oil Olive oil can create a different flavor.
  • 1 teaspoon Chili Sauce Modify the amount based on preferred heat.

Equipment

  • large bowl
  • small bowl
  • Pot
  • whisk

Method
 

Cooking Instructions
  1. Boil rice vermicelli according to package instructions for about 2-3 minutes. Drain and rinse under cold water to prevent sticking.
  2. Thinly slice the carrots, bell peppers, cucumber, and green onions for a colorful mix. Aim for uniform sizes.
  3. In a large bowl, mix the shredded carrots, sliced bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions.
  4. Gently add the cooled vermicelli noodles to the vegetable mixture. Toss lightly to combine.
  5. In a small bowl, whisk together the grated ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce until well blended.
  6. Pour the dressing over the salad mixture, tossing thoroughly to coat each ingredient evenly.
  7. Transfer the salad to a serving platter. Top with crushed peanuts if desired, and enjoy!

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 400mgPotassium: 300mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

Chill the salad for 15 minutes before serving to meld flavors. Keep dressing separate until ready to serve for freshness.

Tried this recipe?

Let us know how it was!