Spring Roll Salad Spicy Ginger (Print-Friendly Format)
Crisp veggies, fresh herbs, and noodles meet spicy ginger dressing for a vibrant, refreshing bowl.
# Ingredients You’ll Need:
→ Salad Base
01 -
100 g rice vermicelli noodles
02 -
120 g carrots, shredded
03 -
120 g bell peppers (red and yellow), thinly sliced
04 -
100 g cucumber, thinly sliced
05 -
70 g bean sprouts
06 -
15 g fresh cilantro, chopped
07 -
10 g fresh mint leaves, chopped
08 -
15 g green onions, sliced
09 -
30 g peanuts, crushed (optional)
→ Spicy Ginger Dressing
10 -
30 g fresh ginger, grated
11 -
30 ml soy sauce
12 -
30 ml rice vinegar
13 -
30 ml honey or agave syrup
14 -
15 ml sesame oil
15 -
5 ml chili sauce
# How to Make It:
01 -
Bring a large pot of water to the boil. Add rice vermicelli noodles and cook following package instructions. Drain and rinse under cold water. Set aside.
02 -
While noodles cool, thinly slice carrots, bell peppers, cucumber, and green onions. Chop cilantro and mint leaves.
03 -
In a large mixing bowl, combine shredded carrots, sliced bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions.
04 -
Add cooled vermicelli noodles to the bowl with the vegetables and gently toss to mix evenly.
05 -
In a separate bowl, whisk together grated ginger, soy sauce, rice vinegar, honey or agave syrup, sesame oil, and chili sauce until fully combined.
06 -
Pour the spicy ginger dressing over the salad mixture and toss thoroughly to ensure all components are evenly coated.
07 -
Transfer salad to a serving platter, sprinkle with crushed peanuts if desired, and serve immediately.
# Extra Tips:
01 -
For a fully vegan version, substitute honey with agave syrup in the dressing.