This Fresh Spring Roll Salad is a crunchy, colorful mix of veggies and herbs, all tied together in a tasty salad. It’s packed with fresh flavor and healthy goodness!
The spicy ginger dressing adds a zing that makes every bite fun. I love topping it with crispy toppings for a nice crunch—it’s like a party in a bowl! 🥗
Key Ingredients & Substitutions
Rice Vermicelli Noodles: These are the base of the salad. If you’re gluten-free, you can substitute them with rice noodles or even spiralized zucchini for a low-carb option.
Red Cabbage: It adds great color and crunch. You can use green cabbage or even mixed greens if red cabbage isn’t available.
Carrots: I love using fresh, crunchy carrots here. You could replace them with grated daikon radish for a different flavor or use bell peppers for extra sweetness.
Cucumber: Seeding the cucumber helps to avoid excess water in the salad. You could swap it with cherry tomatoes for a juicy element or thinly sliced radishes for a peppery kick.
Herbs (Mint & Cilantro): Fresh herbs are essential for flavor. If you’re not a fan of cilantro, try fresh basil or parsley instead. For mint, try adding some dill if you like.
Peanuts: They add a nice crunch and nutty flavor. If you have nut allergies, sunflower seeds or toasted pumpkin seeds work as great substitutions.
How Do I Cook Rice Vermicelli Noodles Perfectly?
Cooking rice vermicelli noodles takes just a few minutes, but timing is key for the right texture. Here’s how to do it:
- Bring a pot of water to a boil. Remove from heat and add the noodles.
- Soak them for 5-7 minutes until they’re soft but not mushy. Stir gently to separate them.
- Drain the noodles and rinse under cold water to stop the cooking process. Drain again to remove any excess water.
Following these steps will ensure your noodles are perfectly tender, making your salad delightful!
Fresh Spring Roll Salad With Spicy Ginger Dressing
Ingredients You’ll Need:
For the Salad:
- 4 oz rice vermicelli noodles
- 1 cup shredded red cabbage
- 1 cup julienned carrots
- 1 cup julienned cucumber (seeded)
- 1 red bell pepper, thinly sliced
- 3 green onions, thinly sliced
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, roughly chopped
- 1 tbsp toasted sesame seeds (optional)
For the Spicy Ginger Dressing:
- 3 tbsp soy sauce or tamari
- 1.5 tbsp fresh lime juice
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or honey
- 1 tbsp fresh ginger, grated
- 1 garlic clove, minced
- 1 tsp chili garlic sauce or Sriracha (adjust to taste)
- 2 tbsp sesame oil
- 1 tbsp water (to thin if needed)
How Much Time Will You Need?
This fresh spring roll salad takes about 15 minutes to prepare and can be served immediately. If you’d like to chill it for a while, you can let it sit in the fridge for about 30 minutes before serving. So, you’re looking at around 15-45 minutes total!
Step-by-Step Instructions:
1. Cook the Rice Noodles:
First, you’ll need to cook the rice vermicelli noodles. Soak them in a bowl with hot water for about 5-7 minutes until they are tender. Then drain the noodles and rinse them with cold water to stop them from cooking further. Drain well and set aside.
2. Prepare the Fresh Veggies:
Now it’s time to chop! Take your red cabbage and shred it. Julienne your carrots and cucumber, slice the red bell pepper thinly, and chop the green onions. Don’t forget to chop up the fresh mint and cilantro too. This will give your salad a burst of flavor!
3. Mix the Salad Together:
In a large mixing bowl, combine the cooked rice vermicelli noodles, shredded cabbage, carrots, cucumber, red bell pepper, green onions, fresh mint, and cilantro. Give it a gentle toss to mix everything evenly.
4. Make the Spicy Ginger Dressing:
For the dressing, whisk together soy sauce, fresh lime juice, rice vinegar, maple syrup, grated ginger, minced garlic, chili garlic sauce, sesame oil, and a little water (if needed). Mix until well combined. Taste it, and adjust the spiciness to your liking!
5. Dress the Salad:
Pour the spicy ginger dressing over the combined salad ingredients. Toss everything gently but thoroughly so that the dressing coats all the veggies and noodles evenly.
6. Add Crunchy Toppings:
Sprinkle the roasted peanuts and toasted sesame seeds over the top for an added crunch and flavor. Yum!
7. Serve and Enjoy:
Your Fresh Spring Roll Salad is ready to be served! You can enjoy it right away or let it chill in the fridge for about 30 minutes for a cooler salad. This dish can be enjoyed as a light meal on its own or as a refreshing side dish.
Enjoy your fresh, crunchy, and flavorful spring roll salad with a spicy zing!
FAQ for Fresh Spring Roll Salad With Spicy Ginger Dressing
Can I Make This Salad Ahead of Time?
Yes! You can prepare the salad ingredients and the dressing separately a few hours in advance. Just keep the dressing in a sealed container in the fridge. Toss everything together just before serving to keep the salad fresh and crunchy.
How to Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. However, the noodles may absorb some of the dressing, so it’s best to keep the dressing separate and add it just before serving if you plan to have leftovers.
What If I Don’t Have Rice Vermicelli Noodles?
No worries! You can substitute rice vermicelli with any other type of noodle like rice noodles or even spiralized zucchini for a low-carb option. Just adjust the cooking time as needed.
Can I Add Protein to This Salad?
Absolutely! This salad pairs well with grilled shrimp, shredded chicken, or tofu for a heartier meal. Just make sure to adjust the portions accordingly and toss them in along with your veggies and noodles.
