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–+ servings
Spring Roll Salad With Spicy Ginger Dressing

Vibrant Spring Roll Salad With Spicy Ginger Dressing Delight

A delightful twist on traditional rolls, this Spring Roll Salad With Spicy Ginger Dressing is gluten-free, quick to prepare, and bursting with vibrant flavors.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Southeast Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 oz Rice Vermicelli Noodles Can substitute with spiralized zucchini
  • 2 cups Green and Purple Cabbages Napa cabbage can be used as a substitute
  • 1 cup Carrots Pre-shredded or substitute with sliced bell peppers
  • 1 cup Fresh Herbs (Mint and Cilantro) Substitute with parsley or basil if needed
  • 1 medium Cucumber Slice thinly for the best texture
  • 1 medium Red Bell Pepper Thinly sliced
  • 3 stalks Green Onions Chop finely
For the Spicy Ginger Dressing
  • 3 tbsp Soy Sauce Use tamari for a gluten-free option
  • 2 tbsp Rice Vinegar Can substitute with apple cider vinegar
  • 1 tbsp Fresh Ginger Grated
  • 1 tbsp Sriracha Adjust to taste
  • 1 tbsp Sesame Oil Can use olive oil as a lighter alternative
  • 1 tbsp Honey or Maple Syrup Maple syrup for vegan option

Equipment

  • pot
  • Large mixing bowl
  • small bowl
  • Whisk
  • tongs

Method
 

Preparation Steps
  1. Prepare Noodles: Bring a pot of water to boil. Add rice vermicelli noodles and soak for 3-5 minutes until softened but firm. Drain and rinse under cold water.
  2. Mix Vegetables: In a large mixing bowl, combine shredded green and purple cabbages, shredded carrots, sliced cucumber, red bell pepper, and chopped green onions. Toss gently.
  3. Combine Noodles and Vegetables: Add cooled noodles to mixed vegetables. Gently combine using tongs or forks.
  4. Make Dressing: In a small bowl, whisk together soy sauce, rice vinegar, honey or maple syrup, grated ginger, Sriracha, sesame oil until smooth.
  5. Dress the Salad: Pour dressing over noodle and vegetable mix. Toss gently to coat all ingredients.
  6. Serve: Transfer salad to a serving bowl, top with chopped roasted peanuts and mint leaves, and serve immediately.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 600mgPotassium: 300mgFiber: 5gSugar: 4gVitamin A: 100IUVitamin C: 60mgCalcium: 4mgIron: 10mg

Notes

For best results, prepare vegetables in advance and store separately until ready to serve. Adjust spice levels based on personal preference.

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