This Fresh Spring Roll Salad is a colorful mix of crunchy veggies, rice noodles, and fresh herbs. Topped with a zesty spicy ginger dressing, it’s a refreshing treat!
Key Ingredients & Substitutions
Rice Vermicelli Noodles: These are perfect for this salad, but if you’re gluten-free, look for rice noodles labeled as such. You can also use quinoa or prepare zucchini noodles for a low-carb option.
Red Bell Pepper: I love the sweetness of red bell peppers. However, you can swap them with yellow or orange bell peppers, or even use thinly sliced snap peas for extra crunch!
Fresh Herbs: Mint and cilantro add freshness, but if you’re not a fan, try parsley or basil instead. A mix of your preferred herbs can create a unique flavor!
Peanuts: Roasted peanuts add a crunchy texture. If you’re allergic, sunflower seeds or crushed almonds are great substitutes. Keep them toasted for the best flavor!
Sriracha: If you like it less spicy, reduce the amount, or replace it with a milder sauce like sweet chili sauce. Adjust based on your spice tolerance!
How Do I Cook Rice Noodles Perfectly Without Them Getting Sticky?
Cooking rice noodles can be tricky if you want them to stay loose and not stick together. Here’s how to get it just right!
- Boil water and add the rice vermicelli noodles. Make sure to watch the cooking time—just a few minutes usually does the trick.
- Once cooked, drain them immediately, and rinse under cold running water for a couple of minutes to stop the cooking process and cool them down.
- Drizzle a little sesame oil on the cooled noodles and toss gently to keep them from sticking.
Follow these steps, and your noodles will be just the right texture for the salad!
Fresh Spring Roll Salad with Spicy Ginger Dressing
Ingredients You’ll Need:
For the Salad:
- 4 oz (115g) rice vermicelli noodles
- 1 cup red bell pepper, thinly sliced
- 1 cup carrot, julienned
- 1 cup cucumber, julienned
- 1 cup shredded red cabbage
- 3 green onions, sliced
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, roughly chopped
- 1 tbsp toasted sesame seeds
For the Spicy Ginger Dressing:
- 3 tbsp soy sauce or tamari
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 1/2 tsp freshly grated ginger
- 1 small garlic clove, minced
- 1 tsp Sriracha or other hot sauce (adjust to taste)
- Juice of 1 lime
How Much Time Will You Need?
This fresh spring roll salad takes about 20 minutes to prepare. Quick and easy, with a burst of flavors, it’s perfect for a light lunch or dinner!
Step-by-Step Instructions:
1. Cook the Noodles:
Start by cooking the rice vermicelli noodles according to the package instructions. Once they’re tender, drain them and rinse them under cold water to stop the cooking process. Set them aside to cool off.
2. Prepare the Vegetables:
While the noodles are cooking, grab your colorful veggies! Thinly slice the red bell pepper, julienne the carrots and cucumber, shred the red cabbage, and slice the green onions. You want everything to be crisp and fresh!
3. Combine the Salad:
In a large salad bowl, add the cooled noodles, red bell pepper, carrots, cucumber, red cabbage, green onions, and chopped mint and cilantro. This colorful mix will make your salad pop!
4. Make the Spice Dressing:
For the dressing, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, Sriracha (adjust spice according to your taste), and lime juice in a small bowl until everything is well mixed.
5. Dress the Salad:
Pour the spicy ginger dressing over your salad mix and toss gently. Make sure everything is coated evenly with that zesty dressing.
6. Add the Toppings:
Finally, sprinkle the chopped roasted peanuts and toasted sesame seeds on top for some added crunch and flavor. It’s like the cherry on top!
7. Serve and Enjoy:
For the best texture, serve the salad immediately. If you have time, you can chill it in the fridge for about 15-20 minutes to let the flavors meld together. Enjoy this vibrant, crunchy salad as a refreshing main dish or a delightful side!
Can I Use Different Noodles for This Salad?
Absolutely! While rice vermicelli noodles are traditional, you can substitute them with soba noodles, glass noodles, or even zucchini noodles for a low-carb option. Just be sure to adjust the cooking time accordingly!
How Can I Make This Salad Vegan?
To make the salad vegan, simply replace honey with maple syrup or agave syrup in the dressing. Double-check that your soy sauce or tamari is labeled vegan as well!
Can I Prepare This Salad Ahead of Time?
Yes, you can! You can prepare the salad ingredients and dressing separately up to a day in advance. Just toss them together just before serving to maintain that fresh crunch!
What If I Don’t Have Fresh Herbs?
If you’re out of fresh mint or cilantro, you can use dried herbs, but the flavor won’t be as vibrant. Alternatively, you can try fresh parsley or basil for a different, yet tasty twist!
