Print

Spring Roll Salad with Spicy Ginger Dressing

Spring Roll Salad with Spicy Ginger Dressing: An Incredible Ultimate Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in a burst of fresh flavors with this Spring Roll Salad with Spicy Ginger Dressing! Perfect for warm days or busy weeknights, this vibrant dish combines crunchy vegetables and rice vermicelli noodles tossed in a zesty, spicy ginger dressing. In just 15 minutes, you can whip up a colorful salad that’s not only delicious but also versatile—enjoy it as a light meal or pair it with grilled chicken or tofu for added protein. Ideal for meal prep, this salad stays fresh in the fridge, making it an excellent grab-and-go option. Elevate your dining experience with this delightful recipe that’s sure to impress family and friends alike!

Ingredients

Scale
  • 1 cup rice vermicelli noodles
  • 1 cup shredded carrots
  • 1 cup thinly sliced bell peppers (red and yellow)
  • 1 cup cucumber, thinly sliced
  • 1 cup bean sprouts
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup fresh mint leaves, chopped
  • 3 tablespoons fresh ginger, grated
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey or agave syrup
  • 1 tablespoon sesame oil
  • 1 teaspoon chili sauce (adjust based on spice preference)

Instructions

  1. Cook the rice vermicelli noodles according to package instructions. Drain and rinse under cold water.
  2. Prepare the vegetables by slicing carrots, bell peppers, cucumber, and green onions.
  3. In a large bowl, combine shredded carrots, bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions.
  4. Add cooled noodles to the vegetable mix and gently toss.
  5. Whisk together grated ginger, soy sauce, rice vinegar, honey (or agave), sesame oil, and chili sauce in a small bowl.
  6. Pour the dressing over the salad mix and toss until evenly coated.
  7. Serve immediately or store in an airtight container with dressing on the side.

Nutrition