This Fresh Spring Roll Salad is a vibrant mix of crunchy veggies, fresh herbs, and delightful rice noodles. The spicy ginger dressing adds a zesty kick that makes it fun to eat!
Spring rolls? In salad form? Yes, please! I love tossing everything together for a quick lunch. If you ask me, the dressing is so good, it could make cardboard taste yummy! 😂
Key Ingredients & Substitutions
Rice Vermicelli Noodles: These thin noodles are key to the salad’s base. If you can’t find them, try using rice paper wraps cut into strips or even soba noodles for a different twist!
Fresh Vegetables: The colorful mix here is essential! If you don’t have red cabbage, regular cabbage or shredded lettuce can work. You can also swap out bell peppers for any other favorite crunchy vegetable, like snap peas.
Cilantro and Mint: These herbs provide the fresh flavor. If you’re not a fan of cilantro, basil is a nice alternative. Dried herbs aren’t recommended since fresh makes all the difference!
Roasted Peanuts: They add a lovely crunch! If you have a nut allergy, sunflower seeds or crispy chickpeas are tasty substitutes.
How Do You Get Perfectly Cooked Noodles?
Cooking rice vermicelli properly is crucial for the best texture in your salad. To avoid mushy noodles, follow these simple steps:
- Bring water to a boil, then remove from heat. Soak the rice noodles for about 5-7 minutes until soft.
- Drain and rinse under cold water immediately to stop the cooking process and prevent sticking.
- Let them air out for a few minutes to ensure they’re not too wet when added to the salad.
These techniques will help you achieve perfectly cooked noodles that keep your salad light and fluff. Enjoy your salad making!
Fresh Spring Roll Salad with Spicy Ginger Dressing
Ingredients You’ll Need:
For the Salad:
- 6 oz rice vermicelli noodles (thin rice noodles)
- 1 large carrot, julienned
- 1 cucumber, seeded and julienned
- 1 red bell pepper, julienned
- 1 cup red cabbage, thinly sliced
- 3 green onions, sliced thin
- 1/2 cup fresh cilantro leaves, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup roasted peanuts, coarsely chopped
- 1 tbsp sesame seeds (white or black)
For the Spicy Ginger Dressing:
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp lime juice (freshly squeezed)
- 1 tbsp honey or maple syrup
- 1 inch fresh ginger root, peeled and finely grated
- 1 clove garlic, minced
- 1 tsp chili garlic sauce or Sriracha (adjust to taste)
- 2 tbsp sesame oil
- 1 tbsp vegetable oil (optional for milder flavor)
How Much Time Will You Need?
This colorful and delicious salad takes about 15 minutes for prep, plus an additional 15-20 minutes if you choose to chill it afterward for even better flavor melding. In total, you can expect to spend about 30-35 minutes making this delightful dish!
Step-by-Step Instructions:
1. Cook the Rice Noodles:
Start by cooking the rice vermicelli noodles according to the package instructions. This usually involves soaking them in hot water for 5-7 minutes until they become tender. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Set them aside to drain well.
2. Prepare the Vegetables:
Next, get your fresh veggies ready! Julienne the carrot, cucumber, and red bell pepper. Then, thinly slice the red cabbage and green onions. Finally, chop the fresh cilantro and mint leaves. The more colorful the vegetables, the prettier your salad will be!
3. Make the Spicy Ginger Dressing:
In a small bowl, whisk together the soy sauce, rice vinegar, lime juice, honey or maple syrup, grated ginger, minced garlic, chili garlic sauce (or Sriracha), sesame oil, and vegetable oil (if using). Mix until everything is well combined and set it aside.
4. Combine the Ingredients:
In a large salad bowl, mix your drained noodles with all the prepared vegetables and fresh herbs. This is the point where your salad begins to take shape and color!
5. Dress the Salad:
Pour the spicy ginger dressing over the salad. Toss everything gently to coat the noodles and veggies evenly in that luscious dressing. Yum!
6. Garnish and Serve:
To finish off, sprinkle the roasted peanuts and sesame seeds over the top as a garnish for added crunch. Now, your salad is ready to enjoy!
7. Chilling Option:
If you’d like, you can serve the salad immediately or chill it in the refrigerator for 15-20 minutes. Chilling allows the flavors to meld together even more, making it extra delicious.
This Fresh Spring Roll Salad will not only satisfy your taste buds but also brighten up your meal with its vibrant colors and fresh ingredients. Enjoy as a light meal or serve it as a refreshing side dish!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Noodles?
Absolutely! If you cannot find rice vermicelli noodles, you can substitute with rice paper wraps cut into strips, soba noodles, or even zucchini noodles for a low-carb option. Just adjust the cooking time accordingly for different noodles.
How Long Do Leftovers Last?
Leftover salad can be stored in an airtight container in the fridge for up to 2 days. However, it’s best enjoyed fresh as the noodles and vegetables can become soggy over time. If you need to store it, keep the dressing separate and add it just before serving!
Can I Make the Dressing Ahead of Time?
Yes, you can make the spicy ginger dressing ahead of time! Just store it in a sealed jar in the refrigerator for up to a week. Give it a good shake before using, as the ingredients may separate.
What Can I Use as a Substitute for Peanuts?
If you have a nut allergy or prefer not to use peanuts, sunflower seeds or crispy chickpeas make excellent alternatives! They provide a nice crunch without the nuts.
