This Fresh Spring Roll Salad is packed with colorful veggies and fresh herbs, all tossed together for a bright and tasty meal. The spicy ginger dressing gives it a kick!
I love to crunch on this salad, especially when the dressing makes my taste buds dance! Serve it on a warm day for a refreshing bite that’s full of flavor. Yum!
Key Ingredients & Substitutions
Rice Vermicelli Noodles: These thin noodles are a staple in spring rolls. If you can’t find them, try using other noodles like rice or soba noodles. Just make sure to adjust cooking times!
Red Cabbage: This adds color and crunch. If you prefer, green cabbage works too, or you can mix them for variety.
Carrots: Julienned carrots provide a sweet crunch. For a twist, try using zucchini or bell pepper slices instead.
Fresh Herbs: Fresh mint and cilantro are key for flavor. If you’re not a fan of either, try using basil or parsley. They each bring their unique taste!
Chili Garlic Sauce: This adds spice to the dressing. Adjust the amount based on your spice tolerance, or replace it with red pepper flakes if you like a milder heat.
How Do I Get the Perfect Texture for the Noodles?
Cooking rice vermicelli noodles is easy but requires a bit of care. Here’s how to get them just right:
- Start by boiling water and pour it over the noodles in a bowl. Let them soak for 4-5 minutes until soft.
- Taste a strand to check doneness. You want them tender but not mushy!
- After soaking, drain and rinse under cold water to stop cooking. This helps maintain a nice texture.
These steps will ensure your noodles stay springy within the salad, adding a perfect chews! Enjoy your meal!
Fresh Spring Roll Salad with Spicy Ginger Dressing
Ingredients You’ll Need:
For the Salad:
- 4 oz rice vermicelli noodles (thin rice noodles)
- 1 cup shredded red cabbage
- 1 cup julienned carrots
- 1 cup thinly sliced cucumber
- 1 red bell pepper, thinly sliced
- 1/4 cup chopped fresh mint
- 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 freshly grated ginger
- 1 garlic clove, minced
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon chili garlic sauce or sriracha (adjust to taste)
- 2 tablespoons water (to thin if needed)
How Much Time Will You Need?
This delicious salad takes about 20 minutes to prepare and toss together. If you chill it for about 15-20 minutes before serving, the flavors meld beautifully, making every bite fresh and vibrant!
Step-by-Step Instructions:
1. Prepare the Noodles:
Start by cooking the rice vermicelli noodles as per the package instructions. Usually, you’ll soak them in hot water for about 4-5 minutes until they are tender. Afterward, drain the noodles and rinse them under cool water to stop the cooking process. Set them aside to ensure any excess water drains out.
2. Combine the Salad Ingredients:
In a large bowl, mix together the cooked noodles, shredded red cabbage, julienned carrots, sliced cucumber, and red bell pepper. Add in the fresh mint, cilantro, and green onions, mixing gently so everything is combined.
3. Make the Spicy Ginger Dressing:
To make the dressing, grab a separate bowl. Whisk together the soy sauce, rice vinegar, freshly grated ginger, minced garlic, lime juice, honey, sesame oil, chili garlic sauce, and water until everything is well combined and smooth.
4. Toss the Salad:
Pour the spicy ginger dressing over the salad mixture. Toss gently but thoroughly to ensure that all the vegetables and noodles are evenly coated with the dressing.
5. Add Crunch and Serve:
Sprinkle the chopped roasted peanuts and toasted sesame seeds over the top for an extra crunch and flavor boost. You can serve the salad immediately or chill it for 15-20 minutes before serving to enhance the flavors further.
This vibrant salad captures the fresh and crisp qualities of Vietnamese spring rolls, all in a simple salad form, bursting with the spicy zing of ginger dressing. Enjoy every crunchy, zesty bite!
Frequently Asked Questions
Can I Use Different Noodles in This Salad?
Yes, absolutely! If you can’t find rice vermicelli noodles, feel free to use other types of noodles. Soba noodles or even cooked rice can work well; just adjust the cooking times accordingly!
How Can I Make This Salad Vegan?
To make the salad vegan, simply substitute honey with maple syrup or agave syrup in the dressing. All other ingredients are naturally vegan-friendly!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. It’s best to keep the dressing separate until you’re ready to eat, so the salad stays crisp. Just toss it together right before serving!
Can I Add More Veggies to This Recipe?
Definitely! Feel free to customize the salad with your favorite veggies. Options like snap peas, shredded zucchini, or even avocados would be delicious additions. Just keep an eye on the freshness!
