This Fresh Spring Roll Salad is a colorful mix of crunchy veggies and rice noodles, all wrapped up in lettuce. It’s light, refreshing, and perfect for a warm day!
Add in that zesty spicy ginger dressing, and you’ve got a taste explosion that’ll make your taste buds dance! I love to whip it up for a quick lunch—so easy!
Key Ingredients & Substitutions
Rice Vermicelli Noodles: These thin noodles are a staple in spring rolls. If you can’t find them, feel free to swap with regular noodles, glass noodles, or even zucchini noodles for a low-carb option!
Veggies: Red bell pepper, cucumbers, carrots, and cabbage all add color and crunch. You can mix it up with other veggies like shredded daikon or snap peas. Play around with your favorites!
Fresh Herbs: Mint and cilantro bring fresh flavor. If you’re not a fan, try swapping in basil or even parsley. It’s all about personal preference here!
Spicy Ginger Dressing: The dressing packs a punch! For a milder version, reduce the chili sauce or use a sweet chili sauce instead. You can also use lime juice to taste if you like more zing!
How Do You Cook Rice Vermicelli Noodles Perfectly?
Cooking rice vermicelli can be tricky, but it’s simple once you know! Here’s a clear method to ensure they are perfectly chewy and not mushy:
- First, bring a large pot of water to a boil.
- Once boiling, remove it from heat and add the rice vermicelli noodles. Let them soak for just 3 to 5 minutes.
- Check for tenderness; they should be soft but still slightly firm.
- After soaking, drain the noodles and rinse them under cold water immediately. This halts cooking and prevents them from sticking together.
This method guarantees a great-texture base for your salad, setting you up for success!
Fresh Spring Roll Salad With Spicy Ginger Dressing
Ingredients:
For the Salad:
- 4 oz rice vermicelli noodles (thin rice noodles)
- 1 cup red bell pepper, thinly sliced
- 1 cup carrot, julienned
- 1 cup cucumber, julienned or sliced thinly
- 1 cup purple cabbage, shredded
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
- 1/4 cup roasted peanuts, chopped
- 1 tbsp sesame seeds, toasted (optional)
For the Spicy Ginger Dressing:
- 3 tbsp fresh ginger, grated
- 2 tbsp rice vinegar
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 clove garlic, minced
- 1 tsp chili garlic sauce or Sriracha (adjust to taste)
- Juice of 1 lime
- Pinch of salt
Time Estimate:
This recipe will take about 25 minutes to prepare. You’ll spend around 10 minutes cooking and prepping the ingredients and roughly 15 minutes assembling everything together. If you choose to chill it for extra flavor, add another 20-30 minutes.
Detailed Instructions:
1. Cook the Noodles:
Start by bringing a large pot of water to a boil. Once boiling, remove the pot from heat and add in the rice vermicelli noodles. Let them soak for 3 to 5 minutes until they’re tender but still chewy. After that, drain the noodles and rinse them under cold water to stop the cooking process. Set them aside for now.
2. Prepare the Vegetables:
While the noodles are soaking, slice and chop your vegetables. Thinly slice the red bell pepper, julienne the carrot and cucumber, and shred the purple cabbage. Don’t forget to chop the fresh mint, cilantro, and green onions as well. All these ingredients will give your salad a vibrant, fresh feel!
3. Make the Dressing:
In a small bowl, whisk together the grated fresh ginger, rice vinegar, soy sauce, sesame oil, honey, minced garlic, chili garlic sauce or Sriracha, lime juice, and a pinch of salt. Make sure everything is well combined for the perfect tangy and spicy flavor.
4. Combine the Salad:
In a large mixing bowl, toss the soaked noodles together with the prepared vegetables. Add in the fresh herbs and green onions as well. Sprinkle in half of the roasted peanuts for some crunch. Gently mix everything until well incorporated.
5. Dress the Salad:
Pour the spicy ginger dressing over the salad mixture, then toss it gently to ensure everything is coated evenly with that delicious dressing.
6. Serve:
Transfer the salad to serving bowls or a large serving platter. Top with the remaining roasted peanuts and the sesame seeds for an extra bit of deliciousness and crunch.
7. Optional Chill:
If you have time, let the salad chill in the fridge for 20-30 minutes. This helps the flavors blend beautifully. Serve it as a light lunch or a side dish to your favorite meal!
This fresh spring roll salad is a delightful mix that shines with the vibrant, spicy ginger dressing, giving you all the flavors of spring rolls without any wrapping. Enjoy every crisp, refreshing bite!
Frequently Asked Questions (FAQ)
Can I Replace Rice Vermicelli Noodles with Another Type of Noodle?
Absolutely! If you can’t find rice vermicelli noodles, you can use regular pasta, glass noodles, or even zoodles (zucchini noodles) for a low-carb option. Just make sure to adjust the cooking times as needed for different noodles!
How Can I Make This Salad Vegan?
This salad is almost vegan as it stands, but to ensure it’s completely plant-based, simply substitute honey with maple syrup in the dressing, and use gluten-free soy sauce or tamari to keep it vegan-friendly!
What Should I Do with Leftover Dressing?
If you have leftover dressing, store it in an airtight container in the fridge for up to a week. Use it on other salads, as a dipping sauce for spring rolls, or even as a marinade for grilled vegetables!
Can I Make This Salad Ahead of Time?
Yes, you can! You can prep the salad ingredients and dressing separately and store them in the fridge. When you’re ready to eat, just combine everything. It’s best enjoyed fresh, but it can be stored for up to 2 days if dressed before serving. Just add a bit more dressing if needed!
