Go Back
–+ servings
Spring Roll Salad

Fresh Spring Roll Salad with Spicy Ginger Kick

This vibrant Spring Roll Salad combines fresh veggies and spicy ginger dressing for a nutritious meal that's quick and customizable.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 minutes
Chill Time 15 minutes
Total Time 36 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 4 ounces 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
  • 1/2 cup Fresh Mint Leaves
  • 2 tablespoons Green Onions (Sliced)
  • 1/4 cup Crushed Peanuts (Optional) omit for nut-free
For Spicy Ginger Dressing
  • 2 tablespoons Fresh Ginger (Grated) adjust to taste
  • 3 tablespoons Soy Sauce use tamari for gluten-free
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon Honey or Agave Syrup maple syrup for vegan
  • 1 tablespoon Sesame Oil
  • 1 teaspoon Chili Sauce adjust to taste

Equipment

  • pot
  • Knife
  • Cutting Board
  • Mixing Bowl
  • Whisk
  • serving platter

Method
 

Step‑by‑Step Instructions
  1. Cook the Noodles: Boil water and cook rice vermicelli noodles according to package instructions, about 4-6 minutes. Drain and rinse under cold water.
  2. Prepare Vegetables: Thinly slice the carrots, bell peppers, and cucumber. Also slice the green onions finely.
  3. Combine Greens: In a mixing bowl, combine shredded carrots, bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions. Toss gently.
  4. Mix Noodles: Add the cooled rice vermicelli noodles to the vegetable mixture and gently fold them in.
  5. Prepare Dressing: Whisk together grated ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce until smooth. Adjust to taste.
  6. Dress the Salad: Pour dressing over the salad mix and toss until everything is evenly coated.
  7. Serve the Salad: Transfer to a serving platter and sprinkle with crushed peanuts if using. Serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 800mgPotassium: 400mgFiber: 4gSugar: 6gVitamin A: 200IUVitamin C: 75mgCalcium: 5mgIron: 10mg

Notes

Adjust the dressing spice to your preference. Chop vegetables a day in advance for quicker assembly. For a low-carb option, substitute zucchini noodles.

Tried this recipe?

Let us know how it was!