Spring Roll Salad with Spicy Ginger Dressing
This refreshing salad features rice vermicelli noodles and a variety of fresh vegetables, topped with a spicy ginger dressing.
Equipment
- Mixing bowl
- Grater
Ingredients
For the Salad
- 1 cup rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup thinly sliced bell peppers (red and yellow)
- 1 cup cucumber, thinly sliced
- 1 cup bean sprouts
- ½ cup fresh cilantro, chopped
- ½ cup fresh mint leaves, chopped
- ¼ cup green onions, sliced
- ¼ cup peanuts, crushed (optional)
For Spicy Ginger Dressing
- 3 tablespoons fresh ginger, grated
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey or agave syrup
- 1 tablespoon sesame oil
- 1 teaspoon chili sauce (adjust based on spice preference)
Instructions
- Cook rice vermicelli noodles according to package instructions. Drain and set aside.
- In a large mixing bowl, combine the cooked noodles, carrots, bell peppers, cucumber, bean sprouts, cilantro, mint, green onions, and peanuts.
- In a separate bowl, whisk together the ginger, soy sauce, rice vinegar, honey or agave syrup, sesame oil, and chili sauce to create the dressing.
- Pour the dressing over the salad and toss to combine. Serve immediately.
Notes
This salad can be customized with your favorite vegetables and protein.