This Fresh Spring Roll Salad is a colorful mix of crunchy veggies, fresh herbs, and rice noodles. Topped with a zesty ginger dressing, it’s a fun twist on traditional spring rolls!
I love how light and crisp this salad is. It’s perfect for warm days, and guess what? You can munch on it guilt-free! Just throw in your favorite toppings and enjoy. 😊
Key Ingredients & Substitutions
Rice Vermicelli Noodles: These are light and cook quickly! If you’re gluten-free, look for gluten-free rice noodles as a great alternative.
Red Bell Pepper: Sweet and crunchy, I love adding color with bell peppers. Green peppers are also fine, but they will add a more bitter taste. For a twist, try using jicama for crunch!
Carrots: Julienned carrots are sweet and add great texture. You can use pre-packaged matchstick carrots for convenience, or even grated carrots for a different look.
Fresh Herbs: Mint and cilantro bring freshness! If you’re not a fan of cilantro, you can swap it out for parsley or basil. They’ll still taste delicious!
Sriracha: Adjust the amount based on your spice tolerance. For less heat, use a mild chili sauce or omit it altogether. For something different, try chili garlic sauce!
How Do I Ensure the Noodles Don’t Get Sticky?
To keep rice vermicelli noodles from becoming a clumpy mess, rinse them with cold water right after cooking to halt the cooking process and remove extra starch.
- Follow the package instructions, soaking in hot water until just tender, about 4-6 minutes.
- Drain thoroughly and rinse under cold running water.
- Toss the noodles with a little oil to prevent sticking if preparing ahead of time.
What’s the Best Way to Prep My Veggies?
Prepping vegetables can be quick and easy with a few simple techniques:
- Use a sharp knife for cleaner cuts. A mandoline is great for uniform slices, especially for cucumbers and cabbage.
- Julienne the carrots and bell peppers for even cooking and texture.
- Chop without rushing—take your time for better results!
With these tips and insights, your Fresh Spring Roll Salad will shine with vibrant flavors and excellent textures. Enjoy making this healthy and refreshing dish!
Fresh Spring Roll Salad with Spicy Ginger Dressing
Ingredients You’ll Need:
For the Salad:
- 6 oz rice vermicelli noodles
- 1 cup red bell pepper, thinly sliced
- 1 cup carrot, julienned
- 1 cup cucumber, julienned
- 1 cup purple cabbage, thinly sliced
- 1/2 cup fresh mint leaves, chopped
- 1/2 cup fresh cilantro, chopped
- 3 green onions, thinly sliced
- 1/4 cup roasted peanuts, roughly chopped
- 1 tbsp toasted sesame seeds
For the Spicy Ginger Dressing:
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tbsp lime juice (freshly squeezed)
- 1 tbsp honey or maple syrup
- 1 tbsp grated fresh ginger
- 1 garlic clove, minced
- 1 tsp sriracha or other chili sauce (adjust to taste)
- 2 tbsp neutral oil (like vegetable or canola)
- Optional: 1 tsp toasted sesame oil for extra flavor
How Much Time Will You Need?
This fresh spring roll salad takes about 20 minutes of prep time and is perfect for a quick meal or side dish. It’s a great way to enjoy a variety of vegetables and flavors in a short amount of time!
Step-by-Step Instructions:
1. Prepare the Noodles:
Begin by cooking the rice vermicelli noodles as per package instructions. Usually, you’ll soak them in hot water for about 4-6 minutes until they are tender but still firm. Once done, drain the noodles and rinse them under cold water to stop the cooking process and remove any excess starch. Set them aside for later.
2. Prep the Vegetables:
While the noodles are soaking, take the time to wash and prepare the vegetables. Julienne the red bell pepper and carrot, then slice the cucumber and purple cabbage thinly. Chop the fresh mint and cilantro, and slice the green onions to make everything ready to go!
3. Make the Dressing:
In a small bowl, whisk together the soy sauce, rice vinegar, lime juice, honey, grated ginger, minced garlic, sriracha, and the neutral oils until everything is well combined. This dressing will give your salad its spicy flavor!
4. Combine Salad Ingredients:
In a large mixing bowl, add the drained noodles along with all your prepared vegetables and herbs. Pour the spicy ginger dressing over the top and gently toss everything together, ensuring it’s all evenly coated with that delicious dressing.
5. Garnish and Serve:
To finish, sprinkle the chopped roasted peanuts and toasted sesame seeds over the top. Give the salad one last gentle toss to incorporate the toppings.
6. Enjoy:
Serve your fresh spring roll salad immediately, or for even better flavor, chill it in the refrigerator for about 15-30 minutes to let those flavors meld. This dish is perfect as a light meal or a colorful side dish!
Now, enjoy your fresh, crunchy, and flavorful spring roll salad with a spicy zip of ginger dressing! It’s light, refreshing, and packed with deliciousness!
Frequently Asked Questions (FAQ)
Can I Use Different Noodles?
Absolutely! While rice vermicelli noodles are traditional, you can substitute them with other types like glass noodles or even spiralized zucchini for a low-carb option.
How Can I Make This Salad Vegan?
To make the salad vegan, substitute honey with maple syrup or agave nectar in the dressing. The rest of the ingredients are naturally vegan, so enjoy without the worry!
What Should I Do With Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep the dressing separate until ready to eat to maintain freshness. Just give it a good toss when you’re ready to serve again!
Can I Add Protein to This Salad?
Absolutely! Add grilled chicken, shrimp, or tofu for extra protein. Just cook your protein of choice beforehand and toss it in with the salad. This makes it even more filling!
