Spring Roll Salad with Spicy Ginger Dressing
This refreshing salad combines rice vermicelli noodles with fresh vegetables and a spicy ginger dressing.
Equipment
- Mixing bowl
- Whisk
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 the rice vermicelli noodles according to package instructions, then rinse under cold water and drain.
- In a large mixing bowl, combine the 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), sesame oil, and chili sauce.
- Pour the dressing over the salad and toss well to combine.
- Serve the salad chilled or at room temperature.
Notes
You can add other vegetables or protein sources like shrimp or chicken for variation.