This Spring Roll Salad is fresh and colorful, filled with crunchy veggies and herbs. The spicy ginger dressing adds a kick that makes every bite exciting!
I love serving this salad at gatherings. It’s so bright and cheerful! Plus, you can have fun adding your favorite toppings, like peanuts or extra herbs to make it special. 🌱
Key Ingredients & Substitutions
Rice Vermicelli Noodles: These noodles are light and perfect for salads. If you can’t find them, consider using other thin noodles or even spaghetti. Just cook them according to package directions first.
Cabbage: Shredded purple cabbage is vibrant and crunchy, but you can substitute with green cabbage if needed. Napa cabbage is also a great alternative for a more delicate flavor.
Vegetables: Feel free to mix and match! Other veggies like radishes, zucchini, or snap peas can add different textures and flavors to your salad.
Peanuts: If you have a nut allergy or want a different taste, try sunflower seeds or toasted sesame seeds as a substitute for peanuts. They still add some nice crunch!
How Do I Cook Rice Vermicelli Noodles Perfectly?
Cooking rice vermicelli noodles can be a bit tricky, as they only need a short time in hot water. Here’s a simple method to achieve the best texture:
- Bring water to a gentle boil.
- Add the noodles and turn off the heat, letting them soak for about 4-5 minutes.
- Test the noodles for doneness; they should be soft but not mushy.
- Drain and rinse under cold water to stop the cooking process and keep them from sticking together.
This way, you’ll get perfectly cooked noodles that hold up well in your salad!
How to Make Spring Roll Salad With Spicy Ginger Dressing
Ingredients You’ll Need:
For the Salad:
- 4 ounces rice vermicelli noodles
- 1 cup shredded cabbage (purple or green)
- 1 cup carrot, julienned
- 1 red bell pepper, thinly sliced
- 1 cucumber, julienned
- 1 cup bean sprouts
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, chopped
- 1/4 cup roasted peanuts, chopped (optional for garnish)
- Lime wedges (for serving)
For the Spicy Ginger Dressing:
- 3 tablespoons 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 paste (adjust to taste)
- Salt and pepper to taste
How Much Time Will You Need?
This refreshing salad takes about 15 minutes to prepare and can be served immediately. It’s quick, colorful, and packed with flavor, making it a perfect option for a healthy lunch or light dinner!
Step-by-Step Instructions:
1. Cook the Noodles:
Start by cooking the rice vermicelli noodles according to the package instructions. Once they’re done, drain them in a colander and rinse under cold water to stop the cooking process. Set them aside to cool while you prepare the rest of the salad.
2. Prepare the Vegetables:
In a large mixing bowl, combine the shredded cabbage, julienned carrots, sliced red bell pepper, julienned cucumber, and bean sprouts. Add the fresh cilantro and chopped green onions to the bowl for some extra flavor and color.
3. Add the Noodles:
Once the noodles have cooled, add them to the bowl with all the colorful veggies. Gently toss everything together to make sure it’s well mixed without breaking the noodles.
4. Whisk the Dressing:
In a separate small bowl, whisk together the soy sauce, rice vinegar, honey (or maple syrup), sesame oil, grated ginger, and sriracha until everything is well combined. Taste the dressing and add salt and pepper if needed.
5. Combine Everything:
Pour the spicy ginger dressing over the salad mixture and toss everything together until all the ingredients are beautifully coated in the dressing. Now, you’re ready to serve!
6. Serve & Enjoy:
Serve the salad immediately, garnished with chopped roasted peanuts if you like a little crunch, and lime wedges on the side for squeezing over the top. Enjoy this delicious and vibrant spring roll salad!
Can I Substitute the Rice Vermicelli Noodles?
Absolutely! If you can’t find rice vermicelli, you can use other types of noodles like glass noodles or even regular rice noodles. Just make sure to follow the cooking instructions provided for whichever noodle you choose, and adjust the amount based on your preference!
Can I Make This Salad Ahead of Time?
Yes, you can prepare the salad ingredients a few hours in advance, but it’s best to add the dressing just before serving to keep everything crisp. Store the vegetables in an airtight container in the refrigerator, and whisk the dressing together when you’re ready to enjoy!
How Can I Store Leftover Salad?
Store any leftover salad in an airtight container in the fridge for up to 2 days. However, note that the noodles may become soggy over time. If that happens, simply add a bit more fresh veggies and dressing to refresh it when you’re ready to eat!
What Can I Use Instead of Honey for a Vegan Option?
If you’re looking for a vegan option, use maple syrup just as the recipe suggests, or agave nectar works well too. Both will give you the sweet balance without any animal products!
