This bright and fresh Spring Roll Salad combines crunchy veggies, colorful herbs, and rice noodles, all tossed together for a delightful meal. The spicy ginger dressing adds a zesty kick!
Honestly, who doesn’t love a salad that tastes like a spring roll? It’s like a crunchy party in a bowl. I love adding extra herbs because they make everything taste super fresh! 🌱
Key Ingredients & Substitutions
Rice Vermicelli Noodles: These are thin rice noodles perfect for salads. If you’re gluten-free, check the packaging! You can also use other noodles like soba or even spiralized zucchini for a different twist.
Bell Pepper: Red peppers add sweetness and color. If unavailable, any bell pepper will work, or use snap peas for a crunchy alternative. I often opt for yellow or orange peppers when I want a change!
Cabbage: Green and red cabbage gives texture and nutrition. You can replace them with kale or shredded Brussels sprouts if you want something different or if cabbage isn’t on hand.
Peanuts: They add a nice crunch. Instead, use sunflower seeds or cashews if you have nut allergies, or skip them if you prefer a nut-free dish altogether.
Fresh Ginger: It’s key for the dressing’s flavor. If you don’t have fresh, ground ginger can do in a pinch, but use it sparingly.
How Do I Make Sure the Vegetables Stay Crisp?
To get the freshest flavor and leave your veggies crunchy, here are some easy tips:
- After washing your veggies, pat them dry with a paper towel. This helps them stay crisp.
- Cut all vegetables just before serving if you want maximum freshness. This keeps moisture to a minimum.
- Avoid letting the salad sit too long after adding the dressing; serve it soon after tossing.
How to Make Spring Roll Salad With Spicy Ginger Dressing
Ingredients You’ll Need:
For the Salad:
- 1 cup rice vermicelli noodles
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cucumber, julienned
- 2 cups green cabbage, shredded
- 1/2 cup red cabbage, shredded
- 1/2 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
- 1/4 cup roasted peanuts, chopped (for garnish)
- 1 tablespoon sesame seeds (for garnish)
For the Spicy Ginger Dressing:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, minced
- 1 teaspoon chili paste or sriracha (adjust for spice level)
- Juice of 1 lime
How Much Time Will You Need?
This delicious salad will take about 20 minutes to prepare. You’ll spend some time cooking the noodles and chopping the veggies, but it all comes together quickly, making it a perfect fresh dish for lunch or dinner!
Step-by-Step Instructions:
1. Cook the Noodles:
Start by cooking the rice vermicelli noodles according to the package instructions. Once they are cooked, drain them and rinse under cold water to cool. Set them aside for later.
2. Prepare the Vegetables:
In a large mixing bowl, combine the thinly sliced red bell pepper, julienned carrot, julienned cucumber, shredded green cabbage, shredded red cabbage, chopped cilantro, and sliced green onions. This colorful mix is what makes your salad vibrant and crunchy!
3. Combine Noodles and Veggies:
Add the cooled rice vermicelli noodles to the bowl of veggies. Gently toss everything together to combine, making sure the noodles mix well with the colorful vegetables.
4. Make the Spicy Ginger Dressing:
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (or maple syrup), fresh grated ginger, minced garlic, chili paste (or sriracha), and lime juice. Mix until everything is well combined and sets aside.
5. Dress the Salad:
Pour the spicy ginger dressing over the salad and toss everything together so that all the ingredients are evenly coated. You want every bite to be packed with flavor!
6. Garnish and Serve:
Before serving, sprinkle the salad with chopped roasted peanuts and sesame seeds to add a nice crunch. Enjoy your fresh and vibrant salad right away or refrigerate it for 15-20 minutes if you prefer a chilled dish.
7. Enjoy Your Creation!
Dig in and savor the fresh flavors of your Spring Roll Salad with Spicy Ginger Dressing. It’s refreshing, crunchy, and oh so tasty!
Can I Substitute the Rice Vermicelli Noodles?
Absolutely! You can use any type of noodles you prefer, such as soba noodles or even whole wheat spaghetti. Just ensure to adjust the cooking time according to the noodle type you choose, and rinse them under cold water as directed.
How Do I Make This Salad Vegan?
This salad is almost vegan already! Just replace honey with maple syrup to make the dressing fully vegan. You can also omit the peanuts if you have a nut allergy or substitute them with sunflower seeds for some crunch.
How Long Can I Store Leftovers?
You can store any leftover salad in an airtight container in the refrigerator for up to 2 days. The noodles may absorb some of the dressing, so you might want to add a splash of lime juice and a bit more dressing when you serve the leftovers.
What Veggies Can I Add or Substitute?
Feel free to customize this salad with your favorite veggies! Snap peas, shredded carrots, or even diced mango are great additions. If you prefer, you can substitute any of the listed veggies with what you have on hand, just remember to keep the colors and textures varied for a beautiful presentation!
