This colorful salad brings together fresh veggies and tasty rice noodles, all wrapped in a light spring roll. The spicy ginger dressing adds a zing that makes every bite exciting!
I love how crunchy and refreshing it feels, especially on warm days. Plus, it’s like eating a salad and a wrap at the same time—how fun is that? 🥗✨
Key Ingredients & Substitutions
Rice Vermicelli Noodles: These noodles give the salad a nice texture. If you’re in a pinch, you can use spaghetti or glass noodles, though the taste will vary slightly.
Vegetables: Fresh and colorful veggies like bell pepper, carrots, and cucumber are key. You can swap vegetables based on your preferences—zucchini, snap peas, or even shredded radishes work well!
Herbs: Mint and cilantro bring a refreshing flavor. If you’re not a fan, try using parsley or basil instead. Just remember, the more fresh herbs, the better!
Peanuts: These add crunch. If you have nut allergies, sunflower seeds or crispy chickpeas make great substitutes without losing the crunch!
How Do I Make Sure My Noodles Don’t Stick Together?
To keep your rice vermicelli noodles from sticking together, follow these tips:
- Cook them according to the package instructions but avoid overcooking. Drain them immediately when tender.
- Rinse the noodles under cold water to cool them down and stop the cooking process.
- Coating the noodles lightly with a bit of sesame oil after rinsing can help prevent sticking.
These small steps ensure your noodles stay light and fluffy in the salad, making it even more enjoyable! Don’t skip this part!
Fresh Spring Roll Salad With Spicy Ginger Dressing
Ingredients You’ll Need:
For the Salad:
- 4 oz rice vermicelli noodles
- 1 cup red bell pepper, thinly sliced
- 1 cup carrot, julienned
- 1 cup cucumber, julienned
- ½ cup red cabbage, shredded
- ¼ cup fresh mint leaves, chopped
- ¼ cup fresh cilantro, chopped
- ¼ cup green onions, sliced
- ¼ cup roasted peanuts, roughly chopped
- 1 tbsp toasted sesame seeds
For the Spicy Ginger Dressing:
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 tbsp freshly grated ginger
- 1 clove garlic, minced
- 1 tsp sriracha or other chili sauce (adjust to spice preference)
- Juice of 1 lime
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time. You’ll combine fresh veggies, cook your noodles, and whip together the spicy ginger dressing. If you let it chill for 20-30 minutes before serving, you’ll enhance the flavors further—making your salad refreshing and delicious!
Step-by-Step Instructions:
1. Cook the Noodles:
Start by cooking the rice vermicelli noodles according to the package instructions until they’re tender. Once cooked, drain the noodles and rinse them under cold water to cool them down and stop cooking. Set aside for now.
2. Prep the Fresh Veggies:
Next, take the time to prepare your fresh vegetables. Thinly slice the red bell pepper, julienne the carrots and cucumber, and shred the red cabbage. Also, slice the green onions and chop up the mint and cilantro. It’s all about that fresh crunch!
3. Combine the Salad Mix:
In a large mixing bowl, combine the cooled noodles with the bell pepper, carrot, cucumber, cabbage, mint, cilantro, and green onions. Gently toss everything together to mix it well.
4. Make the Dressing:
In a small bowl, mix together the soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, minced garlic, sriracha, and lime juice. Whisk everything until it’s well blended. Taste and adjust the seasoning if needed—add more spice if you prefer!
5. Add Dressing to Salad:
Drizzle the spicy ginger dressing over your noodle and vegetable mixture. Toss everything thoroughly to make sure everything gets evenly coated with the dressing.
6. Garnish and Serve:
Finally, sprinkle the salad with roasted peanuts and toasted sesame seeds for that extra crunch factor. You can serve it right away or, for an extra refreshing taste, chill it in the refrigerator for 20-30 minutes before diving in.
Enjoy this delightful fresh spring roll salad—a beautiful and tasty way to enjoy your veggies with a kick of ginger flavor! 🌱✨
FAQ for Fresh Spring Roll Salad With Spicy Ginger Dressing
Can I Make This Salad Ahead of Time?
Yes! You can prepare the salad components and dressing a day in advance. Just keep them stored separately in the fridge to maintain freshness. When you’re ready to eat, simply combine everything and toss with the dressing!
What Can I Substitute for Rice Vermicelli Noodles?
If you can’t find rice vermicelli noodles, you can use thin spaghetti or glass noodles as alternatives. They may change the flavor slightly, but they’ll still give you a great texture!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To keep the salad fresh, you may want to keep the dressing separate until you’re ready to eat. Toss it gently before serving!
Can I Customize the Vegetables in This Salad?
Absolutely! Feel free to swap veggies based on your preferences or what you have on hand. Great options include shredded carrots, snow peas, broccoli slaw, or even sliced radishes for a bit of spice!
