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–+ servings
Spring Roll Salad

Fresh Spring Roll Salad with Spicy Ginger Dressing Delight

This Spring Roll Salad combines vibrant veggies and noodles with a spicy ginger dressing, perfect for warm weather and dietary preferences.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: APPETIZERS
Cuisine: Asian
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 100 grams rice vermicelli noodles can be swapped for zucchini noodles
  • 2 cups shredded carrots
  • 1 cup bell peppers (red and yellow) can use orange or green varieties
  • 1 cup cucumber radishes can be a substitute
  • 1 cup bean sprouts can be omitted or replaced with shredded cabbage
  • 1/4 cup fresh cilantro may swap with parsley
  • 1/4 cup fresh mint leaves basil can be an alternative
  • 2 tablespoons green onions chives are a substitute
  • 1/4 cup crushed peanuts (optional) sunflower seeds for nut-free option
For the Spicy Ginger Dressing
  • 1 tablespoon grated ginger adjust for spiciness
  • 2 tablespoons soy sauce tamari for gluten-free option
  • 1 tablespoon rice vinegar can substitute with apple cider vinegar
  • 1 tablespoon honey or agave syrup maple syrup is a vegan option
  • 1 tablespoon sesame oil omit if avoiding oils
  • 1 teaspoon chili sauce adjust quantity for spice tolerance

Equipment

  • pot
  • mixing bowl
  • small bowl
  • whisk

Method
 

How to Make Spring Roll Salad
  1. Cook the rice vermicelli noodles in boiling water according to package instructions, drain, and rinse under cold water. Set aside.
  2. Slice the carrots, bell peppers, cucumber, and green onions into bite-sized pieces.
  3. In a large mixing bowl, combine the carrots, bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions.
  4. Gently fold the cooled vermicelli noodles into the salad base.
  5. In a small bowl, whisk together the grated ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce until smooth.
  6. Drizzle the spicy ginger dressing over the salad and toss until well coated.
  7. Transfer the salad to a serving platter and sprinkle with crushed peanuts, if desired.

Nutrition

Serving: 1servingCalories: 190kcalCarbohydrates: 28gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 480mgPotassium: 220mgFiber: 3gSugar: 4gVitamin A: 120IUVitamin C: 50mgCalcium: 4mgIron: 6mg

Notes

Refrigerate the salad for 15 minutes before serving to enhance flavors. Adjust honey and chili levels to suit taste. Use fresh herbs for best results.

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