Description
A vibrant and refreshing salad that combines the flavors of classic spring rolls with the comforting elements of a salad, topped with a spicy ginger dressing for an unforgettable meal.
Ingredients
1 cup rice vermicelli noodles
1 cup shredded carrots
1 cup thinly sliced bell peppers (red and yellow)
1 cup cucumber
thinly sliced
1 cup bean sprouts
1/2 cup fresh cilantro
chopped
1/2 cup fresh mint leaves
chopped
1/4 cup green onions
sliced
1/4 cup peanuts
crushed (optional)
3 tablespoons fresh ginger
grated
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons honey or agave syrup
1 tablespoon sesame oil
1 teaspoon chili sauce (adjust based on spice preference)
Instructions
- Cook rice vermicelli noodles according to package instructions, then drain and rinse with cold water.
- In a large bowl, combine the vermicelli noodles, shredded carrots, bell peppers, cucumber, bean sprouts, cilantro, mint, green onions, and peanuts.
- In a separate small bowl, whisk together the grated ginger, soy sauce, rice vinegar, honey or agave syrup, sesame oil, and chili sauce to make the dressing.
- Pour the spicy ginger dressing over the salad and toss gently to combine.
- Serve immediately, or chill in the refrigerator for 15 minutes before serving for enhanced flavors.
Notes
For extra crunch, consider adding sliced radishes or crispy tofu. Adjust the chili sauce based on your spice preference.
- Prep Time: 20
- Cook Time: 30
- Category: Salad
- Method: baking
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl (¼ of recipe)
- Calories: 260 kcal
- Sugar: 11 g
- Sodium: 430 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Spring Roll Salad, Spicy Ginger Dressing, Summer Salad, Healthy Recipe, Vietnamese Cuisine