This Fresh Spring Roll Salad is a colorful mix of crispy veggies, fresh herbs, and rice noodles, all wrapped up like yummy little parcels! Topped with a zesty ginger dressing, it’s super refreshing!
I love how crunchy and light this salad is. It makes me feel like I’m eating a bowl of sunshine! Pair it with your favorite protein for a boost—yum!
Key Ingredients & Substitutions
Rice Vermicelli Noodles: These thin noodles are key for a light texture. If you can’t find them, try using rice noodles or even quinoa for a gluten-free option. I love the chewy bite of the vermicelli!
Fresh Herbs: Mint and cilantro add a fresh punch. If you’re not a fan of cilantro, basil works nicely too. Feel free to mix the herbs based on what you have or like!
Red Cabbage: It adds crunch and color. You can substitute it with green cabbage or even a mix of leafy greens like spinach or arugula for a softer texture.
Peanuts: They give the salad a nice crunch. Swap for cashews or sunflower seeds for nut-free options. Toast them for extra flavor!
Spicy Ginger Dressing: The dressing really pulls it all together. Instead of honey, use agave syrup for a vegan choice. Adjust the Sriracha based on your spice tolerance; just a little adds a lot of flavor!
How Do I Make Sure the Noodles Don’t Stick Together?
To keep rice vermicelli noodles from clumping, here are some simple tips:
- Make sure to rinse the noodles thoroughly under cold water after cooking. This helps remove excess starch.
- Lightly toss the drained noodles with a bit of sesame oil. This adds flavor and keeps them separated.
- Don’t let them sit too long after cooking—use them right away in the salad!
With these tips, your noodles will stay perfectly tender and ready to enjoy!
Fresh Spring Roll Salad With Spicy Ginger Dressing
Ingredients You’ll Need:
For the Salad:
- 6 oz rice vermicelli noodles
- 1 cup shredded red cabbage
- 1 cup julienned carrots
- 1 cup julienned red bell pepper
- 1 cup thinly sliced cucumber
- 1/4 cup chopped fresh mint leaves
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/4 cup roasted peanuts, roughly chopped
- 1 tablespoon toasted sesame seeds
For the Spicy Ginger Dressing:
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, finely grated
- 1 tablespoon honey or maple syrup
- 1 teaspoon Sriracha or another chili sauce (adjust to taste)
- 1 teaspoon toasted sesame oil
- 1 garlic clove, minced
- Juice of half a lime
Time Needed:
This delicious salad takes about 20 minutes to prepare. You’ll spend about 10-15 minutes cooking and prepping the ingredients, and then it’s just a matter of tossing everything together. You can serve it right away or chill it for about 30 minutes to enhance the flavors.
Step-by-Step Instructions:
1. Cook the Noodles:
Start by bringing a large pot of water to a boil. Add the rice vermicelli noodles, cooking them according to package instructions (usually about 3-5 minutes). You want them to be tender but still slightly firm. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Let them drain completely before using.
2. Prepare the Vegetables and Herbs:
While the noodles are cooking, it’s time to prep your veggies! Julienne the carrots and red bell pepper, and thinly slice the cucumber. Shred the red cabbage finely. Then, chop the fresh mint, cilantro, and green onions. This mix brings a burst of color and freshness to your salad!
3. Make the Dressing:
In a small bowl, whisk together the soy sauce, rice vinegar, grated ginger, honey (or maple syrup), Sriracha, toasted sesame oil, minced garlic, and lime juice. Mix until well combined. This dressing is where the magic happens—so tasty!
4. Assemble the Salad:
In a large mixing bowl, gently toss together the cooled noodles, shredded cabbage, julienned carrots, bell pepper, cucumber, and all your chopped herbs (mint, cilantro, green onions). It’s a beautiful blend of ingredients ready to be dressed!
5. Add the Dressing:
Pour the spicy ginger dressing over the salad and toss everything together to ensure all the ingredients are evenly coated. Every bite should be full of flavor!
6. Garnish:
To finish, sprinkle the chopped roasted peanuts and toasted sesame seeds over the salad. This adds a lovely crunch and extra flavor that’s hard to resist!
7. Serve:
Your Fresh Spring Roll Salad is now ready to enjoy! You can serve it immediately or let it chill in the refrigerator for about 30 minutes to allow the flavors to meld together beautifully. This salad is perfect as a light main dish or as a side paired with grilled meats or tofu. Enjoy the vibrant, fresh flavors!
FAQ for Fresh Spring Roll Salad With Spicy Ginger Dressing
Can I Use Other Noodles Instead of Rice Vermicelli?
Absolutely! If you can’t find rice vermicelli, you can substitute with other types of noodles like soba or even rice noodles. Just adjust the cooking time according to the package instructions for the noodles you choose.
How Can I Make This Salad Vegetarian or Vegan?
This salad is already vegetarian, and you can easily make it vegan by using maple syrup instead of honey in the dressing. It’s a fresh and tasty choice that everyone can enjoy!
Can I Prep This Salad Ahead of Time?
Yes, you can prep the ingredients a day in advance! Just keep the dressing separate until you’re ready to serve. This helps keep the veggies crisp and fresh.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. However, for the best texture, it’s ideal to eat the salad fresh. You can add a splash of water to revive any leftover noodles when serving.
