Spring Roll Salad with Spicy Ginger Dressing
This refreshing salad features rice vermicelli noodles and a mix of fresh vegetables, topped with a spicy ginger dressing.
Equipment
- Pot
- Bowl
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)
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. Drain and set aside.
- In a large bowl, combine the noodles, carrots, bell peppers, cucumber, bean sprouts, cilantro, mint, green onions, and peanuts.
- In a separate bowl, whisk together the ginger, soy sauce, rice vinegar, honey or agave syrup, sesame oil, and chili sauce.
- Pour the dressing over the salad and toss to combine. Serve immediately.
Notes
This salad can be customized with your favorite vegetables or proteins. Adjust the chili sauce for your desired spice level.