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–+ servings
Spring Roll Salad with Spicy Ginger Dressing

Spring Roll Salad with Spicy Ginger Dressing Bliss

Enjoy a vibrant Spring Roll Salad with Spicy Ginger Dressing that's quick to prepare, gluten-free, and vegetarian.
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Prep Time 15 minutes
Cook Time 5 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 oz Rice Vermicelli Noodles Can substitute with zucchini noodles for a low-carb option.
  • 2 cups Shredded Carrots Can replace with radishes if desired.
  • 1 cup Bell Peppers (Red and Yellow) Any bell pepper variety works.
  • 1 cup Cucumber Can swap with jicama or zucchini.
  • 1 cup Bean Sprouts Optional; can skip for a simpler salad.
  • 1/2 cup Fresh Cilantro Can substitute with parsley.
  • 1/2 cup Fresh Mint Leaves Basil can be used for a different flavor.
  • 2 pcs Green Onions Can replace with chives.
  • 1/4 cup Crushed Peanuts Optional; use sunflower seeds for nut-free.
For the Dressing
  • 2 tbsp Fresh Ginger Grated; jarred ginger can be used.
  • 2 tbsp Soy Sauce Gluten-free tamari can be used.
  • 1 tbsp Rice Vinegar Apple cider vinegar can be an alternative.
  • 1 tbsp Honey or Agave Syrup Maple syrup is a vegan substitute.
  • 1 tbsp Sesame Oil Olive oil can be used for a lighter option.
  • 1 tbsp Chili Sauce Adjust according to spice preference.

Equipment

  • Large pot
  • cutting board
  • Sharp Knife
  • Mixing bowl
  • salad tongs
  • small bowl

Method
 

Step-by-Step Instructions
  1. Bring a large pot of water to a rolling boil. Add the rice vermicelli noodles and cook for 3-5 minutes. Drain and rinse under cold water.
  2. Thinly slice carrots, bell peppers, and cucumber. Chop green onions into small pieces.
  3. In a large mixing bowl, combine the shredded carrots, bell peppers, cucumber, and bean sprouts, along with cilantro and mint. Toss gently.
  4. Add the cooled noodles to the bowl and gently fold them into the salad mixture.
  5. In a small bowl, whisk together ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce until smooth.
  6. Pour the dressing over the salad and gently toss until coated.
  7. Transfer to a serving platter and top with crushed peanuts. Serve chilled.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 20gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 300mgPotassium: 250mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 30mgIron: 1mg

Notes

Store leftover salad in an airtight container for 2-3 days, keeping dressing separate until serving.

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