This Fresh Spring Roll Salad is a colorful mix of crunchy veggies, juicy shrimp, and rice noodles. Topped with a zesty spicy ginger dressing, it’s refreshing and oh-so-yummy!
Making this salad is like throwing a party for your taste buds. I can’t help but munch on it for lunch while dreaming of summer days. It’s quick, fun, and never boring!
Key Ingredients & Substitutions
Rice Vermicelli Noodles: These thin noodles are perfect for spring roll salad. If you can’t find them, feel free to use rice noodles or even zucchini noodles as a fun, low-carb alternative.
Red Cabbage: Its crunch and color are essential! You can substitute green cabbage if needed. I like red because it adds a nice contrast and extra nutrients.
Fresh Herbs (Cilantro & Mint): These herbs bring freshness. If you’re not a fan, swap them with basil for a different twist or just use one herb instead of both!
Peanuts: For a nut-free option, sunflower seeds or toasted pumpkin seeds work well. They’re both crunchy and nutritious!
Honey or Maple Syrup: Depending on your needs, you can replace honey with agave syrup for a vegan option, or use brown sugar for a different sweetness.
How Do I Perfectly Cook Rice Vermicelli Noodles?
The rice vermicelli noodles should be light and fluffy, not gummy. Here are a few quick tips:
- Start by boiling water and pouring it over the noodles in a heatproof bowl. Soak for about 5-7 minutes until tender, but check them often.
- Drain the noodles immediately and rinse under cold water to stop cooking. This helps keep them from clumping.
- If you plan to store the salad, toss the noodles with a bit of sesame oil to prevent sticking.
These techniques will ensure your salad is enjoyable and easy to eat. Follow these tips, and you’ll have a delightful spring roll salad ready to impress!
Fresh Spring Roll Salad with Spicy Ginger Dressing
Ingredients You’ll Need:
For the Salad:
- 6 oz rice vermicelli noodles
- 1 cup shredded red cabbage
- 1 large carrot, julienned
- 1 cucumber, julienned or thinly sliced
- 1 red bell pepper, julienned
- 3 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup roasted peanuts, roughly chopped
- 1 tbsp sesame seeds (optional)
For the Spicy Ginger Dressing:
- 3 tbsp lime juice (freshly squeezed)
- 2 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tbsp grated fresh ginger
- 1 garlic clove, minced
- 1 tsp chili garlic sauce or Sriracha (adjust to taste)
- 2 tbsp sesame oil
- 1 tsp toasted sesame seeds (optional)
How Much Time Will You Need?
This delicious salad takes about 15 minutes of prep time and can be served right away. If you let it chill for 15-30 minutes beforehand, the flavors will meld together beautifully.
Step-by-Step Instructions:
1. Prepare the Noodles:
Start by cooking the rice vermicelli noodles. You’ll usually soak them in hot water for about 5-7 minutes until they’re tender. Once they’re done, drain them in a colander and rinse under cold water to cool them down and prevent sticking. Set them aside to drain thoroughly.
2. Prep the Veggies:
Now, let’s get those veggies ready! Julienne the carrot, cucumber, and red bell pepper into thin strips. For the green onions, slice thinly, and shred the red cabbage as finely as you like. Lastly, chop the fresh cilantro and mint leaves. You’re going to have a rainbow of colors!
3. Make the Dressing:
In a small bowl, combine the lime juice, soy sauce (or tamari), rice vinegar, honey (or maple syrup), grated ginger, minced garlic, chili garlic sauce, and sesame oil. Whisk everything together until well combined and set it aside.
4. Assemble the Salad:
In a large mixing bowl, toss together the drained noodles, shredded cabbage, carrots, cucumber, bell pepper, green onions, cilantro, and mint. Once everything is well-mixed, pour the dressing over the salad. Toss it all together gently until everything is evenly coated in that delicious dressing.
5. Add Toppings:
Sprinkle your roasted peanuts and sesame seeds on top of the salad for that extra crunch. Give it a gentle toss to combine.
6. Serve:
Transfer the salad to a serving bowl or plate it up for individual servings. This salad is best fresh, but you can store leftovers in the fridge for up to a day. Just give it a little toss before you serve it again to mix things up!
Enjoy this vibrant, fresh, and tangy spring roll salad that brings all the flavors of traditional spring rolls into a quick and easy salad form!
Frequently Asked Questions
Can I Use Other Types of Noodles?
Absolutely! If you can’t find rice vermicelli noodles, you can use other types of noodles like glass noodles or even spiralized zucchini for a low-carb option. Just adjust the cooking time based on the type of noodles you choose!
Can I Make This Salad Vegan?
Yes! Simply replace the honey with maple syrup to keep it vegan-friendly. All other ingredients are already plant-based!
How Long Can I Store Leftovers?
The salad is best enjoyed fresh, but you can refrigerate leftovers in an airtight container for up to a day. Be sure to toss it again before eating to redistribute the dressing.
Can I Add Protein to This Salad?
Definitely! Grilled chicken, shrimp, tofu, or even edamame would be excellent additions for extra protein. Just make sure to adjust the quantity to your taste preferences!
