Spring Roll Salad with Spicy Ginger Dressing
This vibrant Spring Roll Salad offers a refreshing twist on traditional spring rolls. Packed with crisp vegetables and a pungent, spicy ginger dressing, it makes for a light yet satisfying meal.
Equipment
- large pot
- colander
- small bowl
- whisk
- large mixing bowl
Ingredients
For the Salad
- 4 ounces rice vermicelli noodles
- 6 cups red leaf lettuce chopped
- 2 cups shredded carrots
- 1 English cucumber julienned
- 1 red bell pepper julienned
- 0.5 cup fresh mint leaves
- 0.5 cup fresh cilantro leaves
- 1 pound cooked shrimp peeled and deveined, optional
- 0.25 cup crushed peanuts for garnish
For the Spicy Ginger Dressing
- 0.33 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger grated
- 2 cloves garlic minced
- 1 tablespoon Sriracha sauce or to taste
- 1 tablespoon honey or maple syrup
- 1 tablespoon lime juice
Instructions
Prepare the Noodles
- Cook rice vermicelli noodles according to package directions, then drain, rinse with cold water, and set aside.
Make the Dressing
- Whisk together all dressing ingredients in a small bowl until well combined.
Assemble the Salad
- In a large bowl, combine the cooked noodles, chopped lettuce, shredded carrots, julienned cucumber, julienned red bell pepper, mint, cilantro, and optional cooked shrimp.
- Pour the dressing over the salad and toss gently to ensure all ingredients are coated.
Serve
- Garnish with crushed peanuts and serve immediately.
Notes
For a vegetarian option, omit the shrimp and consider adding pan-fried tofu or tempeh. Adjust the Sriracha to your preferred spice level. This salad is best served fresh; however, leftovers can be stored in an airtight container in the refrigerator for up to 1 day.