This Fresh Spring Roll Salad brings the fun of spring rolls to a bowl! Packed with crispy veggies, tasty herbs, and rice noodles, it’s a colorful treat for your taste buds.
The spicy ginger dressing kicks it up a notch! I love drizzling it generously because who wouldn’t want a little extra zing in every bite? You’ll be going back for more! 🌱
Key Ingredients & Substitutions
Rice vermicelli noodles: These are the base of the salad, and they’re very light. If you can’t find vermicelli, use other thin rice noodles or even whole wheat spaghetti as a substitute. Just make sure to cook them according to the package directions!
Fresh herbs (mint & cilantro): These add a ton of flavor. If you’re not a fan of cilantro, feel free to replace it with more mint or even basil for a different yet fresh taste.
Red cabbage: This adds crunch and color. If you prefer, green cabbage or even sliced lettuce can work well too. Just note that you may lose some of the vibrant color.
Sriracha: This gives the dressing its kick! You can adjust the amount based on your heat preference. If you want to avoid it completely, try adding a dash of smoked paprika for a subtle spice instead.
How Do I Make Sure My Noodles Are Cooked Perfectly?
Cooking rice vermicelli noodles can be tricky as they cook quickly! Here’s how to get them just right:
- Bring a pot of water to a rapid boil before adding in the noodles.
- Cook them for 3-5 minutes. Keep checking for doneness; they should be tender but still slightly chewy.
- Once cooked, drain and rinse them under cold water immediately to stop the cooking process. This keeps them from becoming mushy.
Following these steps will help ensure your noodles have the perfect texture for the salad!
Fresh Spring Roll Salad with Spicy Ginger Dressing
Ingredients You’ll Need:
For the Salad:
- 6 oz rice vermicelli noodles (thin rice noodles)
- 1 cup red bell pepper, thinly sliced
- 1 cup carrots, julienned
- 1 cup cucumber, julienned or thinly sliced
- 1 cup red cabbage, thinly shredded
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro leaves, chopped
- 3 green onions, thinly sliced
- 1/4 cup roasted peanuts, chopped
- 1 tbsp sesame seeds (optional)
For the Spicy Ginger Dressing:
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp fresh ginger, finely grated
- 1 garlic clove, minced
- 1 tbsp honey or maple syrup
- 1 tsp toasted sesame oil
- 1-2 tsp Sriracha or another hot chili sauce (adjust to taste)
- 1 tbsp lime juice (fresh)
- 2 tbsp water (to thin if needed)
How Much Time Will You Need?
This delicious salad takes about 15 minutes to prep and another 5 minutes for cooking the noodles. If you decide to chill it for extra freshness, add about 15-30 minutes of chilling time. Overall, you can have this vibrant dish ready in about 30 minutes!
Step-by-Step Instructions:
1. Cook the Noodles:
Start by boiling water in a pot. Once it’s at a rolling boil, add the rice vermicelli noodles. Cook them according to package instructions, usually around 3-5 minutes, or until they’re tender but not mushy. After they’re cooked, drain the noodles and rinse them under cold water thoroughly to stop the cooking process. Drain well and set aside.
2. Prepare the Vegetables and Herbs:
While your noodles are cooking, grab your chopping board! Thinly slice the red bell pepper, julienne the carrots and cucumber, and shred the red cabbage. Don’t forget to chop the green onions and the fresh herbs (mint and cilantro). This colorful medley will make your salad pop!
3. Make the Dressing:
In a separate bowl, whisk together the soy sauce, rice vinegar, grated ginger, minced garlic, honey or maple syrup, toasted sesame oil, Sriracha, lime juice, and water. Keep whisking until everything is nicely combined and tastes just right!
4. Combine the Salad:
In a big mixing bowl, combine your cooled noodles, prepared vegetables, and chopped herbs. Drizzle the homemade spicy ginger dressing over everything. Gently toss the salad to make sure the dressing coats all the ingredients evenly. Be careful not to break the noodles!
5. Serve:
Time to dig in! Garnish your salad with the chopped roasted peanuts and a sprinkle of sesame seeds for added crunch and flavor. You can serve it immediately for a fresh kick or let it chill briefly in the fridge for an even refreshing bite.
This Fresh Spring Roll Salad not only captures the essence of traditional Vietnamese spring rolls but also makes for a deliciously vibrant meal that’s fun to enjoy. Bon appétit!
FAQ for Fresh Spring Roll Salad with Spicy Ginger Dressing
Can I Use Other Noodles for This Recipe?
Absolutely! If you can’t find rice vermicelli, you can substitute with other thin rice noodles, such as rice stick noodles, or even whole wheat spaghetti. Just make sure to adjust the cooking time according to the package instructions.
How Can I Make This Salad Vegetarian or Vegan?
This salad is already vegetarian, but to make it vegan, simply substitute honey with maple syrup or agave nectar in the dressing. All the other ingredients are plant-based!
Is There a Way to Prep This Salad Ahead of Time?
Yes! You can prepare all the vegetables and the dressing ahead of time. Just keep them stored separately in airtight containers in the fridge. Combine everything right before serving for the freshest taste.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The noodles may absorb some dressing, so consider adding a splash of fresh dressing or water when you’re ready to eat!
