This Fresh Spring Roll Salad is a colorful mix of crunchy veggies, herbs, and tasty rice noodles. It’s topped with a spicy ginger dressing that gives it a nice kick!
It’s like a salad and a spring roll had a party, and everyone was invited! 🎉 I love adding extra toppings like peanuts for a little crunch. It’s healthy and so enjoyable to make!
Key Ingredients & Substitutions
Rice Vermicelli Noodles: These noodles are essential for the texture. If you can’t find them, you can use regular pasta or even quinoa for a gluten-free option.
Fresh Vegetables: The salad is vibrant with red cabbage, carrots, and bell peppers. Feel free to mix it up. Thai basil or sugar snap peas are great substitutes. You can also use whatever veggies you have on hand!
Fresh Herbs: Mint and cilantro add freshness. If you’re not a fan of cilantro, try parsley or just use more mint. Both options keep that refreshing taste intact.
Sriracha: For some heat, Sriracha is perfect. If you prefer milder flavors, you can use sweet chili sauce. If you enjoy heat, consider adding a bit of crushed red pepper in the dressing.
How Do I Make Sure My Noodles Don’t Stick Together?
It’s easy for rice vermicelli noodles to clump, so here’s how to keep them separated:
- After cooking, rinse the noodles thoroughly under cold water. This washes away the starch that causes sticking.
- Drizzle a tiny bit of oil over them and toss gently. This helps keep them from clumping while you prepare the rest of the salad.
Following these tips will ensure your salad is not only visually appealing but also enjoyable to eat, without any gummy noodles getting in the way!
Fresh Spring Roll Salad with Spicy Ginger Dressing
Ingredients You’ll Need:
For the Salad:
- 4 oz (about 1 cup cooked) rice vermicelli noodles (thin rice noodles)
- 1 cup shredded red cabbage
- 1 large carrot, julienned or cut into thin matchsticks
- 1 red bell pepper, thinly sliced
- 1 cucumber, julienned or thinly sliced
- 3 green onions, sliced thinly
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, roughly chopped
- 1 tablespoon toasted sesame seeds (optional)
For the Spicy Ginger Dressing:
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon freshly grated ginger
- 1 garlic clove, minced
- 1 teaspoon sesame oil
- 1-2 teaspoons Sriracha or chili garlic sauce (adjust to taste)
- 2 tablespoons lime juice (about 1 lime)
- 2 tablespoons water (to thin dressing, if needed)
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare. You’ll spend roughly 10 minutes prepping the ingredients, and another 10 minutes putting everything together and making the dressing. It’s a quick and tasty dish that can be served fresh or refrigerated for a bit to let those flavors mingle!
Step-by-Step Instructions:
1. Prepare the Noodles:
Start by cooking the rice vermicelli noodles according to the package instructions. Typically, you will soak them in hot water for about 5-7 minutes until they are tender. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Let them drain well to keep your salad fresh.
2. Prepare the Vegetables:
While the noodles are soaking, it’s the perfect time to prepare your colorful veggies! Julienne or cut the carrot and cucumber into thin matchsticks and slice the red bell pepper. Finely shred the cabbage and slice the green onions. Finally, chop your fresh mint and cilantro. Aim for a rainbow of colors to make your salad pop!
3. Make the Dressing:
In a small bowl, whisk together the soy sauce, rice vinegar, honey (or maple syrup), freshly grated ginger, minced garlic, sesame oil, Sriracha, lime juice, and water. Mix well until everything is combined. Taste the dressing and adjust it as needed to fit your preference for spice and sweetness—it should be tangy with a nice kick!
4. Assemble the Salad:
In a large salad bowl, combine the drained noodles with the red cabbage, carrot, bell pepper, cucumber, green onions, mint, and cilantro. Give it a gentle stir to mix everything up.
5. Toss with Dressing:
Pour the spicy ginger dressing over the salad mixture. Toss everything together gently but thoroughly, ensuring that all the ingredients are well-coated with the dressing.
6. Add the Toppings:
To finish off your salad, sprinkle the chopped roasted peanuts and the toasted sesame seeds on top. These will add a delightful crunch!
7. Serve:
Enjoy your Fresh Spring Roll Salad immediately while it’s crisp, or you can chill it in the fridge for about 15 minutes to blend the flavors even more. This salad is a perfect option for a light lunch or as a vibrant side dish for dinner!
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This bright, tangy, and slightly spicy salad captures the flavors of fresh spring rolls in an easy-to-eat bowl form—perfect for any occasion!
Frequently Asked Questions (FAQ)
Can I Use Other Noodles Instead of Rice Vermicelli?
Absolutely! You can substitute rice vermicelli with other options like glass noodles, soba noodles, or even spiralized zucchini for a low-carb version. Just make sure to adjust the cooking time according to the type of noodles you choose!
How Can I Make This Salad Vegan?
To make this salad vegan, simply replace the honey with maple syrup or agave syrup in the dressing. This way, you’ll maintain that sweet flavor without any animal products!
Can I Prepare This Salad Ahead of Time?
Yes, you can prepare the salad ingredients a few hours in advance and store them separately in the fridge. Just wait to dress the salad until you’re ready to serve to keep the vegetables fresh and crunchy!
How Should I Store Leftovers?
If you have leftovers, place them in an airtight container and store them in the fridge for up to 2 days. Keep in mind that the noodles may become a bit soft, but the flavors will still be delicious!
