Description

Spring Roll Salad with Spicy Ginger Dressing is a vibrant, fresh, and flavorful dish inspired by classic Vietnamese spring rolls. This salad features crunchy vegetables, delicate rice vermicelli noodles, and a bold, zesty spicy ginger dressing that provides a perfect balance of heat, sweetness, and acidity. Ideal for a light lunch, a side dish, or a potluck contribution, it is quick to prepare and easily customizable to dietary preferences like vegan or gluten-free. Its refreshing textures and eye-catching colors make it a standout, wholesome salad for any occasion.

Ingredients

Scale

Main Salad Ingredients

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
1/4 cup green onions, sliced
1/4 cup peanuts, crushed (optional)

Spicy Ginger Dressing

3 tablespoons fresh ginger, grated
2 tablespoons soy sauce (use gluten-free tamari if needed)
2 tablespoons rice vinegar
2 tablespoons honey or agave syrup
1 tablespoon sesame oil
1 teaspoon chili sauce (adjust to taste)

Instructions

Cook Noodles: In a large pot, bring water to a boil and add the rice vermicelli noodles. Cook according to package instructions, usually about 3-5 minutes until tender. Drain the noodles and rinse them thoroughly under cold water to stop the cooking process and prevent sticking. Set aside to cool.
Prepare Vegetables: While the noodles cool, thinly slice the carrots, red and yellow bell peppers, cucumber, and green onions. Gather the fresh bean sprouts, chopped cilantro, and mint leaves. Set all vegetables aside.
Combine Greens: In a large mixing bowl, place the shredded carrots, sliced bell peppers, cucumber, bean sprouts, chopped cilantro, mint leaves, and sliced green onions. This creates a colorful and crunchy vegetable base for your salad.
Mix Noodles: Add the cooled rice vermicelli noodles to the bowl with the prepared vegetables. Gently toss them together ensuring the noodles are evenly distributed without breaking their delicate texture.
Prepare Dressing: In a small bowl, whisk together the grated fresh ginger, soy sauce, rice vinegar, honey or agave syrup, sesame oil, and chili sauce. Mix thoroughly until the dressing is smooth and well combined, balancing the sweet, spicy, and tangy flavors.
Dress the Salad: Pour the spicy ginger dressing over the noodle and vegetable mixture. Toss thoroughly but gently to coat all the ingredients evenly in the zesty dressing, allowing the flavors to meld.
Serve: Transfer the dressed salad to a serving platter or bowl. If desired, sprinkle crushed peanuts on top for added texture and nutty flavor. Serve chilled or at room temperature, optionally chilling for 15 minutes to enhance the flavors. Enjoy immediately.

Notes

The salad is best served chilled; refrigerate for 15 minutes before serving for improved flavor and texture.
Use gluten-free tamari in place of soy sauce to make this recipe gluten-free.
Adjust the chili sauce quantity depending on your spice preference to control heat intensity.
Pre-cut vegetables can be stored separately in airtight containers to save prep time later.
You can substitute or add other fresh vegetables like radishes, snap peas, or shredded Napa cabbage for different textures.
For nut allergies, omit peanuts or replace them with seeds such as sunflower seeds.
This salad can be prepared in advance but hold off on adding the dressing until just before serving to maintain freshness.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Salad
Method: Stovetop
Cuisine: Vietnamese-inspired

Keywords: Spring Roll Salad, Spicy Ginger Dressing, Fresh Salad, Vietnamese Salad, Rice Vermicelli Salad, Healthy Salad, Gluten-Free Salad, Vegan Salad Option