This Spring Roll Salad is a colorful mix of fresh veggies and herbs that will make your taste buds dance! Topped with a zesty spicy ginger dressing, it’s a crunchy delight.
If you love a little kick, this salad brings the heat! I like to serve it as a light lunch or even as a fun side at dinner. It’s fresh, quick to make, and oh-so-delicious! 🥗✨
Key Ingredients & Substitutions
Rice Vermicelli Noodles: These thin noodles are perfect for a light salad. If you can’t find them, try using glass noodles or even cooked spaghetti in a pinch. They’ll provide a similar texture!
Cabbage: A mix of green and purple cabbage gives this dish beautiful color and crunch. You could substitute with napa cabbage or even shredded leafy greens like spinach if you prefer something milder.
Carrots: Julienned carrots add sweetness and vibrant color. If you want a different flavor, consider using shredded radishes or even bell peppers for a similar crunch.
Peanuts: Roasted peanuts provide a nice crunch. If you’re allergic or don’t like them, try cashews or sunflower seeds for a nutty flavor without the allergens.
Sriracha: This spicy sauce brings heat to the dressing. Feel free to substitute it with chili paste or omit it for a milder flavor. A dash of hot sauce could also work!
How Do I Cook Rice Vermicelli Noodles Perfectly?
Cooking rice vermicelli right is crucial for this salad. If they’re overcooked, they’ll become mushy. Here’s how to do it well:
- Boil water in a pot, then remove it from the heat.
- Add the rice vermicelli and let them soak for about 3 to 5 minutes until tender.
- Drain and rinse under cold water to stop cooking—this helps keep them from sticking together.
- Set aside until you mix them into the salad.
Following these steps will ensure your noodles are perfectly cooked and ready to soak up that yummy dressing!
Spring Roll Salad With Spicy Ginger Dressing
Ingredients You’ll Need:
For the Salad:
- 1 cup rice vermicelli noodles
- 1 cup shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup carrots, julienned
- 1 cup bell pepper, thinly sliced (any color)
- 1 cucumber, julienned
- 1/2 cup fresh cilantro, chopped
- 1/2 cup green onions, sliced
- 1/4 cup roasted peanuts, chopped (for garnish)
- Sesame seeds (for garnish)
For the Spicy Ginger Dressing:
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sriracha or chili sauce (adjust for spice level)
- 1 tablespoon lime juice
How Much Time Will You Need?
This vibrant salad takes about 15 minutes to prepare. You’ll spend a little time cooking the noodles and chopping the vegetables, and then just whisk up the dressing. Quick and refreshing!
Step-by-Step Instructions:
1. Cook the Noodles:
First, cook the rice vermicelli noodles according to the instructions on the package. Once done, drain the noodles and rinse them under cold water to stop the cooking process. This prevents them from becoming mushy. Set them aside to cool.
2. Prepare the Veggies:
In a large mixing bowl, add the shredded green cabbage, shredded purple cabbage, julienned carrots, thinly sliced bell pepper, julienned cucumber, chopped cilantro, and sliced green onions. This colorful mix is what makes the salad so delightful!
3. Combine Noodles and Veggies:
Next, add the cooled vermicelli noodles to the bowl of vegetables. Gently toss everything together to combine nicely, making sure all the ingredients are mixed well.
4. Whisk Together the Dressing:
In a separate bowl, whisk together the dressing ingredients: soy sauce, rice vinegar, honey (or maple syrup), sesame oil, grated ginger, sriracha, and lime juice. This dressing will give your salad a delicious kick!
5. Dress the Salad:
Pour the spicy ginger dressing over the salad and toss everything well to ensure all the ingredients are nicely coated. Taste it—if you want more spice, you can add a bit more sriracha!
6. Serve and Enjoy:
Serve the salad immediately, garnished with the chopped roasted peanuts and a sprinkle of sesame seeds. Enjoy this fresh and crunchy dish! Perfect for a light lunch or a side at dinner!
Can I Use Different Noodles for This Salad?
Absolutely! If you can’t find rice vermicelli noodles, you can substitute them with other types of noodles like soba, glass noodles, or even whole grain spaghetti. Just be sure to cook them according to their package instructions and rinse under cold water before mixing them with the salad.
How Can I Adjust the Spice Level of the Dressing?
If you prefer a milder dressing, you can reduce the amount of sriracha or omit it altogether. For an extra kick without the heat, try adding a bit of lime zest instead. Taste the dressing as you go and adjust according to your preference!
What Should I Do with Leftover Salad?
Store any leftover salad in an airtight container in the fridge for up to 2 days. However, the noodles may absorb some dressing, so it’s best to keep the dressing separate until you’re ready to eat. If it dries out, just add a splash of extra lime juice or soy sauce to freshen it up!
Can I Make the Dressing Ahead of Time?
Yes, you can prepare the Spicy Ginger Dressing in advance! Just mix all the ingredients and store it in the fridge for up to a week. Shake well before using, as the ingredients may separate while sitting. It’s a perfect way to save time on a busy day!
