This Fresh Spring Roll Salad is a crunchy, colorful mix of veggies and herbs that brighten up any meal. Topped with a zesty ginger dressing, it’s tasty and refreshing!
Whenever I make this salad, I feel like I’m eating a little bit of sunshine! ☀️ Plus, it’s so easy to whip up, making it a perfect side dish for any occasion.
Key Ingredients & Substitutions
Rice Vermicelli Noodles: These light noodles are key to this salad. If you can’t find them, you could try other noodles like rice noodles or even quinoa for a gluten-free option. Just make sure to cook them according to package instructions.
Vegetables: The vegetables add crunch and color. Feel free to substitute or add veggies like shredded carrots, bell peppers, or even snap peas. I’ve tried adding radishes for extra zing, and it worked great!
Fresh Herbs: Mint and cilantro give this salad its refreshing taste. If you’re not a fan of cilantro, you can skip it or use parsley instead. Fresh basil also adds a unique flavor if you want to swap it out.
Peanuts: For those with nut allergies, sunflower seeds or pumpkin seeds can replace peanuts. They won’t have the same flavor, but they’ll still give a nice crunch!
How Do You Make the Spicy Ginger Dressing Just Right?
The dressing is what pulls this salad together. Making it may seem simple, but there are a few tips I recommend:
- Use fresh ginger for the best flavor. Grating it gives a stronger taste than ground ginger.
- Adjust the chili garlic sauce or sriracha to your heat preference. Start with less; you can always add more!
- Whisk the dressing ingredients thoroughly to blend the flavors. It’s okay if it’s a bit thick; it will loosen when mixed with the salad.
- Let the dressing sit for a few minutes after mixing. This allows the flavors to meld together well before tossing it with the salad.
Fresh Spring Roll Salad with Spicy Ginger Dressing
Ingredients You’ll Need:
For the Salad:
- 4 oz rice vermicelli noodles
- 1 large carrot, julienned
- 1 red bell pepper, thinly sliced
- 1 cucumber, thinly sliced into matchsticks
- 1 cup purple cabbage, finely shredded
- 3 green onions, sliced
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, roughly chopped
- 1 tbsp toasted sesame seeds
For the Spicy Ginger Dressing:
- 3 tbsp soy sauce or tamari
- 2 tbsp rice vinegar
- 1 tbsp freshly grated ginger
- 1 tsp minced garlic
- 1 tbsp honey or maple syrup
- 1 tbsp lime juice
- 1 tsp sesame oil
- 1 tsp chili garlic sauce or sriracha (adjust to taste)
How Much Time Will You Need?
This recipe will take about 15-20 minutes of prep time. Once the salad is mixed, you can either serve it right away or let it chill in the fridge for about 15-30 minutes to enhance the flavors. It’s that simple!
Step-by-Step Instructions:
1. Cook the Noodles:
Start by cooking the rice vermicelli noodles according to the package instructions. After cooking, drain them and give them a rinse under cold water. This helps cool them down quickly and prevents sticking. Set the noodles aside to cool completely.
2. Prepare the Vegetables:
While the noodles are cooling, julienne the carrot into thin strips. Slice the red bell pepper and cucumber into matchsticks, shred the purple cabbage finely, and slice the green onions. Don’t forget to chop up the fresh mint and cilantro leaves for that extra burst of flavor!
3. Mix the Salad:
In a large mixing bowl, toss together the cooled noodles, julienned carrot, sliced bell pepper, cucumber, shredded cabbage, and the chopped green onions, mint, and cilantro. Make sure everything is mixed well!
4. Whisk the Dressing:
In a small bowl, whisk together all dressing ingredients: soy sauce, rice vinegar, freshly grated ginger, minced garlic, honey (or maple syrup), lime juice, sesame oil, and chili garlic sauce. Whisk until well combined.
5. Combine Dressing and Salad:
Pour the flavorful dressing over the noodle and vegetable mixture in the large bowl. Toss everything together gently, making sure every ingredient is coated with that spicy ginger dressing.
6. Add Crunchy Toppings:
Sprinkle the chopped roasted peanuts and toasted sesame seeds over the top of the salad. Give it another gentle toss to distribute the toppings evenly.
7. Serve and Enjoy!
Your fresh spring roll salad is ready to serve! You can enjoy it immediately or for even more flavor, let it chill in the fridge for about 15-30 minutes. This vibrant salad is perfect as a light meal or a refreshing side dish. Enjoy!
FAQ for Fresh Spring Roll Salad with Spicy Ginger Dressing
Can I Use Other Types of Noodles?
Absolutely! If you can’t find rice vermicelli noodles, you can substitute with rice noodles, kelp noodles, or even quinoa for a gluten-free option. Just be sure to adjust the cooking time according to the type of noodles you choose.
How Long Will Leftovers Last?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. However, keep in mind that the noodles may absorb some of the dressing, so it’s best enjoyed fresh. You can add a little extra dressing when serving leftovers to brighten it up again!
Can I Make This Salad Ahead of Time?
You can prepare the salad a few hours ahead of time, but it’s best to add the dressing just before serving to keep the vegetables crisp. If you do need to dress it in advance, consider using less dressing initially and adding more right before serving.
What Can I Substitute for Peanuts?
For a nut-free option, you can easily use sunflower seeds or pumpkin seeds instead of peanuts. They’ll add a nice crunch without the risk of allergy. You can also skip the nuts altogether if you prefer!
