This Fresh Spring Roll Salad is a vibrant mix of crunchy veggies, fresh herbs, and rice noodles. Topped with a zesty spicy ginger dressing, it’s a colorful delight!
It feels like spring in a bowl! I love how refreshing it tastes, especially on warm days. Perfect for lunch or as a light dinner that leaves you feeling great. 🌿🥗
Key Ingredients & Substitutions
Rice Vermicelli Noodles: These thin noodles are key for the salad’s texture. If you’re gluten-free, look for rice noodles labeled gluten-free. Or, spiralized vegetables can work as a substitute for a low-carb option!
Cucumber: A fresh cucumber adds crunch. If you don’t have one, consider using zucchini or jicama for a different but refreshing vibe.
Red Bell Pepper: Sweet and colorful, it enhances flavor. You can swap it for yellow or orange bell peppers for sweetness or try shredded snap peas for a unique touch.
Fresh Herbs: Mint and cilantro give this salad its signature flavor. If you’re not a cilantro fan, use parsley as a substitute. Even basil works well for a twist!
Peanuts: These add a delightful crunch. If allergic, sunflower seeds or toasted pumpkin seeds are tasty alternatives.
What’s the Best Way to Prepare Rice Vermicelli Noodles?
Getting the noodles just right is crucial for this salad. Here’s how to prep them perfectly:
- Start by boiling water and pouring it over the noodles in a bowl. Let them soak for about 5-7 minutes, watching closely until they are tender.
- Drain the noodles and rinse under cold water to stop the cooking process and prevent them from sticking.
- Once cooled, give them a slight shake to remove excess water; this will help when mixing with other ingredients.
Always read the package for specific soaking times, as they can vary by brand!
How to Make the Spicy Ginger Dressing Just Right?
The dressing is what brings all those ingredients together. Here’s how to nail it:
- Start by grating fresh ginger; it packs a punch compared to ground ginger. The more fresh, the better!
- Combine all dressing ingredients in a bowl and whisk until smooth. If it’s too thick, add more water a little at a time.
- Adjust the spice level by adding more chili if you like it hotter, or leave it out altogether for a milder taste.
Mixing up the dressing in advance and letting it sit can deepen the flavors, so consider making it early.
Fresh Spring Roll Salad With Spicy Ginger Dressing
Ingredients You’ll Need:
For the Salad:
- 4 oz rice vermicelli noodles
- 1 medium cucumber, julienned
- 1 medium red bell pepper, julienned
- 1 large carrot, julienned
- 1 cup shredded red cabbage
- 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
For the Spicy Ginger Dressing:
- 3 tbsp soy sauce or tamari
- 2 tbsp freshly grated ginger
- 1 tbsp rice vinegar
- 1 tbsp lime juice (freshly squeezed)
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil
- 1 small red chili, finely chopped (adjust to heat preference)
- 1 clove garlic, minced
- 1-2 tbsp water (to thin dressing if needed)
How Much Time Will You Need?
This fresh spring roll salad comes together quickly! You’ll need about 15 minutes for prep and about 5 minutes for assembly. Let’s estimate around 20-25 minutes total, including preparing the dressing. Simple and speedy for a delicious meal!
Step-by-Step Instructions:
1. Prepare the Noodles:
Start by cooking the rice vermicelli noodles according to the package instructions. Usually, this means soaking them in hot water for about 5-7 minutes until they’re tender. Once cooked, drain the noodles and rinse them under cold water to stop the cooking. Set them aside to cool.
2. Prepare the Vegetables:
While the noodles are soaking, it’s time to get those veggies ready! Julienne the cucumber, red bell pepper, and carrot into thin matchstick-sized pieces. Thinly slice the red cabbage and green onions, and chop the fresh mint and cilantro. Set all of these colorful ingredients aside!
3. Make the Dressing:
In a small bowl, whisk together the soy sauce, freshly grated ginger, rice vinegar, lime juice, honey or maple syrup, sesame oil, chopped chili, and minced garlic. If the dressing is too thick, simply add 1-2 tablespoons of water to achieve the desired pourable consistency. Give it a taste and adjust the flavors as you like!
4. Assemble the Salad:
In a large mixing bowl, combine the cooled rice noodles with the julienned veggies, red cabbage, green onions, mint, and cilantro. It’s a rainbow of freshness!
5. Dress and Toss:
Now it’s time to bring it all together. Pour the spicy ginger dressing over the salad, and gently toss everything together until all the ingredients are nicely coated.
6. Garnish:
For that extra crunch and flavor, sprinkle the chopped peanuts and toasted sesame seeds over the top. It not only adds texture but also a delightful finish to the salad!
7. Serve:
Enjoy this fresh spring roll salad immediately as a light meal or serve it as a vibrant side dish. It pairs beautifully with grilled proteins or tofu for a complete satisfying meal!
Dig in and savor the fresh, zesty flavors that come together in this delightful salad. Perfect for any occasion!
Frequently Asked Questions (FAQ)
Can I Use Different Noodles in This Salad?
Absolutely! If you can’t find rice vermicelli noodles, you can substitute them with other types of noodles like glass noodles or even soba noodles. Just make sure to adjust the cooking time according to the type of noodle you use.
How Can I Make This Salad Ahead of Time?
You can prep most components ahead of time! Cook and cool the noodles, chop the veggies, and make the dressing. Store them separately in the refrigerator for up to 1 day. When you’re ready to serve, simply toss everything together!
What Can I Substitute for Peanuts?
If you have a nut allergy or just prefer not to use peanuts, you can substitute them with sunflower seeds, toasted sesame seeds, or even pumpkin seeds. These will still give you that delightful crunch and flavor!
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. However, note that the noodles might absorb some of the dressing, so add a little more dressing before serving if desired!
