Description
This Spring Roll Salad with Spicy Ginger Dressing is a light yet satisfying dish, bringing together fresh ingredients and bold flavors.
Ingredients
Scale
- 1 cup rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup sliced red and yellow bell peppers
- 1 cup cucumber, thinly sliced
- 1 cup bean sprouts
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh mint leaves, chopped
- 1/4 cup sliced green onions
- 1/4 cup crushed peanuts (optional)
Instructions
- Begin by preparing the rice vermicelli noodles according to the package directions. Typically, this involves bringing a pot of water to a boil and then adding the noodles. Let them cook until tender, which usually takes only a few minutes. Once done, drain the noodles in a colander, then rinse them under cold running water to stop the cooking process.
- While your noodles are cooling, take this time to prep your vegetables and herbs. Wash and peel the carrots before shredding them into thin strips. Next, slice your red and yellow bell peppers into thin strips. Thinly slice your cucumber, and if you’re using bean sprouts, give them a quick rinse too. Finally, chop the cilantro, mint, and green onions.
- In a large mixing bowl, place the cooled noodles alongside the shredded carrots, bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions. Gently toss the mixture to ensure everything is well-distributed without breaking the noodles.
- In a separate small bowl, combine the grated fresh ginger, soy sauce, rice vinegar, honey or agave syrup, sesame oil, and chili sauce. Using a whisk, blend these ingredients until the dressing is smooth and well-combined.
- Pour the freshly made spicy ginger dressing over the spring roll salad, ensuring even coverage. Toss everything gently, making sure to coat the vegetables and noodles in the flavorful dressing.
Notes
This salad is best served immediately after dressing to maintain freshness and crunch.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
Nutrition
- Calories: 250 kcal
- Sodium: 400 mg
- Protein: 5 g