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–+ servings
Spring Roll Salad with Spicy Ginger Dressing

Fresh Spring Roll Salad with Spicy Ginger Dressing Bliss

A rejuvenating Spring Roll Salad with Spicy Ginger Dressing, perfect for busy weeknights and gatherings.
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 15 minutes
Total Time 35 minutes
Servings: 4 plates
Course: Salad
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 200 grams Rice Vermicelli Noodles Substitute with zucchini noodles for a low-carb option.
  • 2 cups Shredded Carrots Can substitute with grated beets for a vibrant color.
  • 1 cup Bell Peppers (Red and Yellow) Use any color bell pepper or snap peas if preferred.
  • 1 large Cucumber Substitute with zucchini for a unique twist.
  • 1 cup Bean Sprouts May replace with chopped cabbage for added crunch.
  • 0.5 cup Fresh Cilantro Substitute with parsley for a milder flavor.
  • 0.5 cup Fresh Mint Leaves Use basil as an alternative if desired.
  • 2 stalks Green Onions Leeks can be a substitute.
  • 0.25 cup Crushed Peanuts Omit for nut-free versions or replace with sunflower seeds.
For the Spicy Ginger Dressing
  • 3 tablespoons Fresh Ginger, grated Delivers spice and warmth.
  • 2 tablespoons Soy Sauce Use tamari for gluten-free.
  • 2 tablespoons Rice Vinegar Can substitute with apple cider vinegar.
  • 2 tablespoons Honey or Agave Syrup Adjust to taste for vegan versions.
  • 1 tablespoons Sesame Oil Olive oil can be used as an alternative.
  • 1 teaspoon Chili Sauce Adjust to preference.

Equipment

  • Large pot
  • Colander
  • Mixing Bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Cook the rice vermicelli noodles in boiling water for 3-5 minutes until soft, then drain and rinse with cold water.
  2. Wash and finely slice all vegetables, peeling and shredding carrots, slicing bell peppers and cucumber, and chopping green onions.
  3. In a large mixing bowl, combine shredded carrots, bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions.
  4. Gently mix in the cooled rice vermicelli noodles without breaking them.
  5. In a small bowl, whisk together the ginger, soy sauce, rice vinegar, honey (or agave), sesame oil, and chili sauce, adjusting spice if needed.
  6. Drizzle the dressing over the salad and noodles, tossing gently to combine.
  7. Serve the salad immediately, optionally topping with crushed peanuts.

Nutrition

Serving: 1plateCalories: 250kcalCarbohydrates: 40gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 500mgPotassium: 400mgFiber: 6gSugar: 5gVitamin A: 120IUVitamin C: 80mgCalcium: 4mgIron: 8mg

Notes

Customize ingredients to your preference and chill before serving for optimal flavor.

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