This Fresh Spring Roll Salad is a colorful mix of crunchy veggies and rice noodles, all wrapped up for a delightful crunch. The spicy ginger dressing adds a zesty kick that makes every bite exciting!
It’s like a party on your plate! I love to make a big bowl of this salad and share it with friends. It’s refreshing and healthy, plus it’s super easy to whip up for lunch or dinner!
Key Ingredients & Substitutions
Rice Vermicelli Noodles: These thin noodles are key for texture. If you can’t find them, try using other rice noodles or even glass noodles. Just cook them according to package instructions!
Fresh Herbs: Mint and cilantro are must-haves for flavor! If you’re not a fan of cilantro, parsley is a great substitute. Fresh basil could work well too for a different twist.
Veggies: The colorful veggies make this salad appealing. You can mix in other veggies such as bell peppers, snap peas, or even avocado for creaminess. If you want crunch, radishes are also a fun addition!
Spicy Ginger Dressing: Soy sauce adds depth, but you can switch it with coconut aminos for a soy-free option. For a kick, use chili paste or fresh diced chilies if sriracha is too hot.
How Do I Cook Rice Vermicelli Noodles Just Right?
Cooking rice vermicelli noodles can be tricky if you haven’t done it before, but it’s simple! Follow these steps for success:
- Start by boiling water in a pot, then remove from heat.
- Add the noodles to the hot water. Let them soak for about 5-7 minutes, or until they become tender. Keep an eye on them!
- Once cooked, drain the noodles and rinse them under cold water immediately. This stops the cooking process and prevents sticking.
- Set the noodles aside until you’re ready to mix them into your salad.
With these tips, your noodles will be perfectly cooked, adding just the right texture to your salad!
Fresh Spring Roll Salad with Spicy Ginger Dressing
Ingredients You’ll Need:
For the Salad:
- 6 oz (170 g) rice vermicelli noodles
- 1 medium carrot, julienned
- 1 medium red bell pepper, julienned
- 1/2 cup cucumber, julienned or thinly sliced
- 1/2 cup purple cabbage, thinly sliced
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
- 1/4 cup roasted peanuts, roughly chopped
- 1 tablespoon sesame seeds (optional)
For the Spicy Ginger Dressing:
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, finely grated
- 1-2 teaspoons sriracha or chili garlic sauce (adjust to heat preference)
- 1 tablespoon honey or maple syrup
- 1 teaspoon toasted sesame oil
- 2 tablespoons vegetable oil or neutral oil
- 1 clove garlic, minced
- Juice of half a lime
How Much Time Will You Need?
This salad takes about 15 minutes to prepare and assemble, plus an optional 15-30 minutes to chill in the refrigerator. It’s a quick and easy dish that’s perfect for a fresh, healthy meal!
Step-by-Step Instructions:
1. Cooking the Noodles:
Start by cooking the rice vermicelli noodles. Soak them in hot water for about 5-7 minutes, or until they are tender. Drain them and rinse under cold water to stop the cooking process. This will keep them from becoming sticky. Set the noodles aside.
2. Preparing the Veggies:
Next, prepare your colorful veggies! Julienne the carrot and red bell pepper, and thinly slice the cucumber and purple cabbage. Chop the fresh mint and cilantro, and slice the green onions. Keep everything separate until you’re ready to mix it all together.
3. Making the Dressing:
In a small bowl, whisk together the soy sauce, rice vinegar, grated ginger, sriracha, honey, toasted sesame oil, vegetable oil, minced garlic, and lime juice. Make sure everything is well combined. Taste the dressing and adjust if necessary—for more heat, add more chili; for sweetness, add a little more honey.
4. Tossing It All Together:
In a large mixing bowl, combine the cooked noodles with all the prepared vegetables and herbs. Pour the spicy ginger dressing over the top and toss everything together well to ensure all ingredients are coated.
5. Finishing Touches:
Sprinkle the chopped roasted peanuts and sesame seeds (if using) on top and gently toss once more. This adds a delightful crunch to the dish!
6. Serve or Chill:
Enjoy your salad right away for the freshest crunch. Alternatively, you can refrigerate it for 15-30 minutes to allow the flavors to meld. This salad stays vibrant and delicious, making it a fantastic option for meal prep.
This Fresh Spring Roll Salad is a fun and tasty way to enjoy all the flavors of spring rolls without the fuss of rolling. The spicy ginger dressing adds a perfect zing that brings everything together!
Frequently Asked Questions
Can I Use Different Noodles for This Salad?
Absolutely! While rice vermicelli noodles are traditional, you can use other types of noodles like soba or even spiralized zucchini for a low-carb option. Just make sure to adjust the cooking time as needed.
How Can I Adjust the Heat Level of the Dressing?
If you prefer a milder dressing, start with just 1 teaspoon of sriracha and taste before adding more. You can also omit the chili sauce entirely or substitute it with a mild chili paste for a hint of flavor without much heat.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, keep the dressing separate until you’re ready to eat. When you’re ready to enjoy, simply toss it all together!
Can I Make This Salad Vegan-Friendly?
Yes! To make this salad vegan, use maple syrup instead of honey in the dressing. Make sure all other ingredients are vegan-friendly as well, such as checking the soy sauce or tamari for any additives.
