Spring Roll Salad with Spicy Ginger Dressing
This refreshing salad features rice vermicelli noodles and fresh vegetables, topped with a spicy ginger dressing.
Equipment
- Mixing bowl
- Grater
Ingredients
For the Salad
- 1 cup rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup thinly sliced bell peppers (red and yellow)
- 1 cup cucumber, thinly sliced
- 1 cup bean sprouts
- ½ cup fresh cilantro, chopped
- ½ cup fresh mint leaves, chopped
- ¼ cup green onions, sliced
- ¼ cup peanuts, crushed (optional) Add for extra crunch
For Spicy Ginger Dressing
- 3 tablespoons fresh ginger, grated
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey or agave syrup
- 1 tablespoon sesame oil
- 1 teaspoon chili sauce Adjust based on spice preference
Instructions
- Cook the rice vermicelli noodles according to package instructions, then drain and rinse under cold water.
- In a large mixing bowl, combine the noodles, shredded carrots, bell peppers, cucumber, bean sprouts, cilantro, mint, green onions, and crushed peanuts.
- In a separate bowl, whisk together the grated ginger, soy sauce, rice vinegar, honey or agave syrup, sesame oil, and chili sauce to make the dressing.
- Pour the dressing over the salad and toss gently to combine. Serve immediately.
Notes
You can add more vegetables or proteins to the salad as desired. This salad is best enjoyed fresh.