This Fresh Spring Roll Salad is a bright and colorful dish packed with crunchy veggies and fresh herbs. Topped with a zesty ginger dressing, it’s a treat for your taste buds!
I love how refreshing this salad is! It’s perfect for warm days when you want something light. Plus, if I have leftover dressing, I just pour it on everything—seriously, it’s that good!
Key Ingredients & Substitutions
Rice Vermicelli Noodles: These noodles are light and perfect for salads. If you’re gluten-free, look for rice noodles labeled as such, or use glass noodles, which can also be great! I love to check the Asian grocery store for the best options.
Fresh Herbs: Mint and cilantro give a lovely fresh flavor. If you’re not a cilantro fan, you can substitute parsley. I’ve also used basil and it’s delicious too! Herbs make the salad really pop.
Vegetables: The julienned carrot, cucumber, and bell pepper add crunch. Feel free to swap in any vegetables you have, like zucchini or radishes. I sometimes add sliced snap peas for a fun crunch!
Peanuts: They add a nutty crunch. If you need a nut-free option, sunflower seeds work well too. I also enjoy tossing in some crushed roasted chickpeas for added protein.
What’s the Best Way to Prepare the Spicy Ginger Dressing?
The dressing is where the magic happens! Start by whisking together the soy sauce, rice vinegar, and lime juice for a tasty base. Then add honey or maple syrup for sweetness to balance the flavors.
- Grate fresh ginger finely; it packs a lot of zest! If you don’t have fresh ginger, you can use ground ginger, but use less of it.
- For a little kick, mix in chili garlic sauce or sriracha. Adjust this based on your spice preference! I tend to go on the lighter side.
- If the dressing is thicker than you like, simply stir in a bit of water to reach your desired consistency.
This dressing can last for a week in the fridge, so feel free to make extra. I often use it for other salads too!
Fresh Spring Roll Salad with Spicy Ginger Dressing
Ingredients You’ll Need:
For the Salad:
- 4 oz (about 115g) rice vermicelli noodles
- 1 large carrot, julienned
- 1/2 red bell pepper, thinly sliced
- 1/2 cucumber, julienned
- 1 cup red cabbage, thinly sliced
- 2 green onions, sliced
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup chopped roasted peanuts
- 1 tbsp sesame seeds (optional)
For the Spicy Ginger Dressing:
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tbsp honey or maple syrup
- 1 tbsp finely grated fresh ginger
- 1 clove garlic, minced
- 1 tsp sesame oil
- 1 tsp chili garlic sauce or sriracha (adjust to taste)
- 2 tbsp water (to thin, if needed)
How Much Time Will You Need?
This Fresh Spring Roll Salad takes about 20 minutes to prepare and serve. You’ll spend around 10 minutes prepping the ingredients and another 10 minutes making the dressing and tossing everything together. It’s quick and the perfect light meal!
Step-by-Step Instructions:
1. Cook the Noodles:
First, cook the rice vermicelli noodles according to the package instructions. Once they’re done, drain them and rinse them under cold water to stop the cooking process. This keeps them from becoming mushy. Set the noodles aside to cool.
2. Prepare the Vegetables:
While the noodles are cooking, grab your veggies! Julienne the carrot and cucumber, and thinly slice the red bell pepper and red cabbage. Don’t forget to slice the green onions and chop the fresh mint and cilantro. Fresh herbs really brighten up this salad!
3. Make the Spicy Ginger Dressing:
In a small bowl, whisk together all the dressing ingredients until well combined. Start with the soy sauce, rice vinegar, and lime juice. Add in the honey or maple syrup, fresh ginger, garlic, sesame oil, and chili garlic sauce. Taste it and adjust the spiciness and sweetness to your liking!
4. Combine Everything:
In a large mixing bowl, combine the cooked vermicelli noodles with the prepared veggies: carrot, bell pepper, cucumber, cabbage, green onions, mint, and cilantro. It will look and smell amazing!
5. Dress the Salad:
Pour the spicy ginger dressing over the salad and toss everything well so that all the ingredients are nicely coated. This is where all the flavors come together, so give it a good mix!
6. Add Crunch:
Sprinkle the salad with chopped roasted peanuts and, if you like, add some sesame seeds on top for an extra crunch. This adds a lovely texture that pairs perfectly with the fresh veggies!
7. Serve and Enjoy!
Serve the salad immediately for the freshest taste, or chill it in the refrigerator for 15-30 minutes to let the flavors meld. Enjoy this refreshing salad as a light meal or as a vibrant side dish at your next gathering!
Frequently Asked Questions (FAQ)
Can I Use Different Noodles?
Absolutely! While rice vermicelli noodles are traditional, you can substitute with other noodle types such as soba noodles or glass noodles, depending on your preference. Just make sure to adjust cooking times as needed!
How Can I Make This Salad Vegan?
This salad is almost vegan as is! Simply substitute the honey with maple syrup or agave nectar in the dressing, and you’re good to go!
What Should I Do with Leftover Dressing?
Store any leftover dressing in an airtight container in the refrigerator for up to a week. It works great on other salads or drizzled over grilled vegetables, so you won’t have to waste it!
How Long Will This Salad Last in the Fridge?
While it’s best enjoyed fresh, you can store the salad in an airtight container in the fridge for up to 2 days. Just keep in mind that the noodles and veggies may become a bit softer as they sit. If you want to keep it crunchy, consider storing the dressing separately until you’re ready to eat!
