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Spring Roll Salad with Spicy Ginger Dressing

A vibrant, crunchy deconstructed spring roll in a bowl, featuring rice noodles, fresh julienned vegetables, herbs, and a zesty, addictive spicy ginger dressing.
Print Recipe
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Lunch, Main Course, Salad
Cuisine: Asian, Vietnamese-Inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 6 oz dried rice vermicelli noodles thin rice noodles
  • 2 medium carrots peeled and julienned
  • 1 large red bell pepper thinly sliced
  • 1 medium cucumber sliced into thin half-moons
  • 1 cup edamame shelled, cooked and cooled (or peas)
  • 0.5 cup fresh cilantro chopped
  • 0.25 cup fresh mint chopped
Spicy Ginger Dressing
  • 1.5 tbsp fresh ginger finely grated
  • 2 cloves garlic minced
  • 0.25 cup soy sauce or tamari for gluten-free
  • 2 tbsp rice vinegar
  • 2 tbsp fresh lime juice
  • 3 tbsp neutral oil like canola or grapeseed
  • 1 tsp toasted sesame oil
  • 1-2 tbsp honey or maple syrup, to taste
  • 1-2 tsp sriracha or chili sauce, to taste
Toppings
  • 0.25 cup roasted peanuts crushed
  • 1 tbsp toasted sesame seeds

Equipment

  • Large mixing bowl
  • Whisk or Jar
  • Colander
  • Microplane/Grater
  • Chef's knife

Method
 

  1. Prepare rice noodles according to package directions (usually soaking in boiling water for 3-5 minutes). Drain and rinse thoroughly with cold water to stop cooking and prevent sticking.
  2. While noodles soak, prepare vegetables: julienne carrots, slice bell pepper and cucumber, and chop herbs.
  3. Make the dressing: In a jar or bowl, whisk together grated ginger, minced garlic, soy sauce, rice vinegar, lime juice, oils, honey, and sriracha until emulsified.
  4. In a large bowl, combine the cooled noodles, carrots, bell pepper, cucumber, edamame, and most of the herbs.
  5. Pour the dressing over the salad and toss well to coat everything evenly.
  6. Top generously with crushed peanuts, sesame seeds, and remaining herbs. Serve immediately.

Notes

For protein, top with grilled chicken, shrimp, or crispy tofu. Dressing can be made a week ahead and stored in the fridge.