Spring Roll Salad Spicy Ginger (Printable Format)
Fresh vegetables and noodles tossed in a zesty ginger dressing, finished with herbs and a spicy kick.
# Needed Ingredients:
→ Salad
01 -
1 cup rice vermicelli noodles
02 -
1 cup shredded carrots
03 -
1 cup thinly sliced red bell peppers
04 -
1 cup thinly sliced yellow bell peppers
05 -
1 cup thinly sliced cucumber
06 -
1 cup bean sprouts
07 -
1/2 cup fresh cilantro, chopped
08 -
1/2 cup fresh mint leaves, chopped
09 -
1/4 cup green onions, sliced
10 -
1/4 cup crushed peanuts (optional)
→ Spicy Ginger Dressing
11 -
3 tablespoons fresh ginger, grated
12 -
2 tablespoons soy sauce
13 -
2 tablespoons rice vinegar
14 -
2 tablespoons honey or agave syrup
15 -
1 tablespoon sesame oil
16 -
1 teaspoon chili sauce
# Preparation Steps:
01 -
Bring a large pot of water to a boil. Add rice vermicelli noodles and cook following package directions. Drain and rinse noodles under cold water, then set aside to cool.
02 -
While the noodles cool, thinly slice carrots, red bell peppers, yellow bell peppers, cucumber, and green onions. Set prepared vegetables aside.
03 -
In a large mixing bowl, combine shredded carrots, red bell peppers, yellow bell peppers, cucumber, bean sprouts, chopped cilantro, chopped mint, and sliced green onions.
04 -
Add the cooled vermicelli noodles into the bowl with the vegetables. Gently toss together until well combined.
05 -
Whisk together grated ginger, soy sauce, rice vinegar, honey or agave syrup, sesame oil, and chili sauce in a small bowl until the dressing is fully emulsified.
06 -
Pour the spicy ginger dressing over the salad mixture and toss thoroughly to ensure all ingredients are evenly coated.
07 -
Transfer the salad to a serving platter. Garnish with crushed peanuts if desired and serve immediately.
# Supplementary Details:
01 -
For a vegan preparation, substitute honey with agave syrup and ensure vegan chili sauce.