This colorful Fresh Spring Roll Salad is packed with fresh veggies and wrapped in rice paper, offering a fun twist on traditional salad. The spicy ginger dressing adds a zesty kick!
Making this salad is like being a kid again—who doesn’t love rolls? I like to make extra dressing for dipping my veggies. It’s a crisp, crunchy delight that you’ll want to devour!
Key Ingredients & Substitutions
Rice Vermicelli Noodles: These are essential for that perfect spring roll texture. If you can’t find them, try regular rice noodles or even an alternative like glass noodles. Just be sure to soak them until they’re al dente for the best bite.
Fresh Veggies: Red cabbage, bell peppers, carrots, and cucumber add color and crunch. Feel free to swap out any of these for other favorites. Zucchini, radishes, or even sliced snap peas work well too!
Cilantro & Mint: These herbs give a fresh pop to the salad. If you’re not a fan of cilantro, parsley makes a great substitute. Both herbs work beautifully, so pick what you love!
Spicy Ginger Dressing: The neat thing about this dressing is you can customize the spice level. If Sriracha is too hot for you, consider using a milder hot sauce or just lemon juice with a hint of ginger for flavor.
How Do I Perfectly Soak Rice Vermicelli Noodles?
Soaking rice vermicelli requires a bit of technique. It’s easy, but don’t rush it! Here’s how:
- Bring water to a boil and then take it off the heat.
- Add the rice vermicelli noodles and let them soak for about 5 minutes.
- Check them after 5 minutes; they should be softened but still firm (al dente).
- Drain them and rinse under cold water to stop the cooking process and prevent sticking.
Letting them cool properly helps your salad stay fresh and allows for that delightful crunch! Enjoy this crispy dish with confidence!
Fresh Spring Roll Salad With Spicy Ginger Dressing
Ingredients You’ll Need:
For the Salad:
- 4 oz rice vermicelli noodles
- 1 cup shredded red cabbage
- 1 red bell pepper, julienned
- 2 medium carrots, julienned
- 1 cucumber, julienned
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup green onions, sliced
- 1/4 cup roasted peanuts, chopped
- 1 tablespoon sesame seeds (optional)
For the Spicy Ginger Dressing:
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons fresh lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon grated fresh ginger
- 1 small garlic clove, minced
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha or another chili sauce (adjust to taste)
How Much Time Will You Need?
This delightful Fresh Spring Roll Salad takes about 20 minutes of prep time, with no cooking involved! You’ll spend a little time soaking the noodles and chopping fresh vegetables. It’s quick, refreshing, and oh-so-easy to make!
Step-by-Step Instructions:
1. Prepare the Rice Vermicelli Noodles:
Start by bringing a pot of water to a boil. Once boiling, turn off the heat and add the rice vermicelli noodles. Allow them to soak for about 5 minutes or until they become soft but still have a nice bite to them (al dente). After soaking, drain them and rinse under cold water to stop cooking. Set aside.
2. Prep The Vegetables and Herbs:
While the noodles are soaking, grab your chopping board and julienne the red bell pepper, carrots, and cucumber. Finely shred the red cabbage. Chop up the cilantro and mint leaves, and slice the green onions. Fresh herbs add so much flavor!
3. Make The Dressing:
In a small mixing bowl, whisk together the soy sauce, lime juice, rice vinegar, honey (or maple syrup), grated ginger, minced garlic, sesame oil, and Sriracha. Mix well until everything is nicely combined. This dressing is what brings all the flavors together!
4. Combine The Salad:
In a large mixing bowl, toss the drained noodles with the shredded cabbage, bell pepper, carrots, cucumber, cilantro, mint, and green onions. This colorful mix will make your salad vibrant and appetizing.
5. Dress The Salad:
Pour the spicy ginger dressing over your salad mix and toss everything gently but thoroughly until all the ingredients are well-coated in that delicious dressing.
6. Add Toppings:
Sprinkle the chopped roasted peanuts and sesame seeds over the top for a delightful crunch. Give the salad a light toss to combine.
7. Serve:
Serve this salad immediately for the freshest taste, or let it chill in the refrigerator for 20-30 minutes to allow the flavors to meld beautifully. It’s a wonderful light meal or a fantastic side dish alongside your favorite main course.
Enjoy your vibrant and refreshing Fresh Spring Roll Salad with a zingy spicy ginger dressing!
Frequently Asked Questions (FAQ)
Can I Use Other Noodles Instead of Rice Vermicelli?
Absolutely! If rice vermicelli is unavailable, you can use regular rice noodles, soba noodles, or glass noodles. Just be sure to adjust the soaking time according to the package instructions for the alternative noodle you choose.
How Can I Make This Salad Vegan?
To keep the salad vegan, simply replace honey with maple syrup or agave syrup in the dressing. All other ingredients are naturally plant-based, so you’re good to go!
Can I Prepare This Salad in Advance?
Yes! You can prep the ingredients and keep them in the fridge separately. Combine the salad and add the dressing right before serving to maintain freshness and crunch. This way, it tastes just as vibrant as freshly made!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. If you have already dressed the salad, it’s best to consume it within the first day to avoid sogginess. You can add more dressing to freshen it up when serving!
