This fresh spring roll salad is a colorful mix of crunchy veggies and herbs, topped with a zesty spicy ginger dressing that brings it all to life. It’s fun and tasty!
Who knew salad could feel like a party in your mouth? I love how I can mix and match ingredients. You can toss in whatever leftovers are lying around—no rules here!
Making this salad is super easy. Just chop and mix, whip up that ginger dressing, and you’re ready for a delicious meal that’s perfect for warm days. Enjoy it as a light lunch or side dish!
Key Ingredients & Substitutions
Rice Vermicelli Noodles: These noodles are essential for texture and absorbing the dressing. If you can’t find them, thin rice noodles or even thin spaghetti can work in a pinch. Just watch the cooking time!
Cabbage: Shredded green cabbage is the base, but you can mix it up with Napa cabbage or even kale for a twist. They add a crunchy texture and are tasty too!
Carrots: Shredded carrots bring color and sweetness. If you don’t have fresh ones, pre-packaged coleslaw mix can save time.
Herbs: Fresh cilantro and mint are key for flavor. If you’re not a fan, parsley or basil can offer a different but nice touch.
Peanuts: They add crunch as a garnish. You can substitute with cashews or sunflower seeds for a different crunch or to accommodate nut allergies.
How Can You Perfectly Prepare the Dressing?
The spicy ginger dressing ties everything together, and getting it right is key. Start by whisking together the ingredients in a bowl. It’s straightforward, but here are a few tips:
- Use a fine grater for ginger to maximize flavor and minimize lumps.
- Taste as you mix! If you prefer it sweeter, add a little more honey; for more heat, increase the red pepper flakes.
- Let it sit for a few minutes before adding to the salad. This allows the flavors to blend better.
How to Make Spring Roll Salad with Spicy Ginger Dressing
Ingredients You’ll Need:
For the Salad:
- 8 oz rice vermicelli noodles
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1 cup bell pepper, julienned (any color)
- 1 cup cucumber, julienned
- 1/2 cup red cabbage, shredded
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup green onions, sliced
- 1/4 cup roasted peanuts, crushed (for garnish)
For the Spicy Ginger Dressing:
- 1/4 cup sesame oil
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce or tamari
- 1 tablespoon honey or maple syrup
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
How Much Time Will You Need?
You’ll need about 20-25 minutes to prepare this refreshing salad. This includes cooking the noodles and mixing everything together. It’s quick, easy, and perfect for a light meal or side dish!
Step-by-Step Instructions:
1. Cook the Noodles:
Start by cooking the rice vermicelli noodles according to the package instructions. Once they are ready, drain them and rinse under cold water to stop the cooking process. Set them aside to cool.
2. Prepare the Vegetables and Herbs:
In a large mixing bowl, toss together the shredded green cabbage, shredded carrots, julienned bell pepper, julienned cucumber, red cabbage, cilantro, mint, and green onions. This mix will give your salad a vibrant look and fresh taste!
3. Combine Noodles with Vegetables:
Now, add the cooled rice vermicelli noodles to the big bowl filled with mixed vegetables and herbs. This is where all those great flavors come together!
4. Make the Spicy Ginger Dressing:
In a separate bowl, whisk together the sesame oil, rice vinegar, soy sauce (or tamari), honey (or maple syrup), grated ginger, minced garlic, and red pepper flakes. Taste the dressing and adjust the seasoning if you want it spicier or sweeter.
5. Dress the Salad:
Pour the spicy ginger dressing over the salad and gently toss everything together so that the dressing coats all the ingredients evenly. Be gentle to avoid breaking the noodles!
6. Serve and Enjoy:
Serve your delicious Spring Roll Salad right away, garnishing it with the crushed roasted peanuts on top. Enjoy the fresh flavors and crunchy textures!
Can I Use Different Noodles in This Recipe?
Absolutely! If you can’t find rice vermicelli noodles, you can substitute them with other types of noodles like rice noodles or even soba noodles. Just be sure to adjust the cooking time according to the package instructions, and rinse them under cold water after cooking to prevent sticking.
How Can I Make This Salad Vegan?
To make this salad vegan, simply substitute honey with maple syrup. Additionally, ensure that the soy sauce you’re using is labeled as vegan, as some brands contain animal-derived ingredients.
What’s the Best Way to Store Leftover Salad?
If you have leftovers, store the salad in an airtight container in the fridge for up to 2 days. Keep the dressing separate until you’re ready to eat to prevent the salad from becoming soggy. When ready to enjoy, toss the salad with the dressing and garnish with peanuts.
Can I Add More Protein to This Salad?
Definitely! You can add cooked shrimp, grilled chicken, or tofu for extra protein. If using tofu, consider marinating it in a bit of soy sauce for added flavor before pan-frying or baking it. You can mix the protein into the salad just before serving for a beautiful and satisfying meal!
