Fresh Spring Roll Salad with Spicy Ginger Dressing
A vibrant and refreshing salad featuring seasonal vegetables and a spicy ginger dressing, perfect for warm days or casual gatherings.
Ingredients
Dressing
- 3 tablespoons tamari Gluten-free soy sauce alternative for rich umami flavor.
- 3 tablespoons seasoned rice vinegar Adds tanginess and depth.
- 1 tablespoon fresh lime juice Adds brightness.
- 1 tablespoon toasted sesame oil Provides nutty aroma.
- 1 tablespoon neutral oil Such as avocado or canola oil.
- 1 tablespoon fresh ginger, finely grated Adds spicy kick.
- 1 small clove garlic, finely grated Provides aromatic depth.
- 2 teaspoons maple syrup Lightly sweetens dressing.
- 0.5-1 teaspoon red pepper flakes Adjust to spice preference.
- 1 tablespoon warm water To thin out dressing.
Salad Ingredients
- 8 oz thin rice vermicelli noodles The base for the salad.
- 2 cups finely shredded purple cabbage Adds crunch and color.
- 1 English cucumber julienned For freshness.
- 2 medium carrots, julienned Adds sweetness.
- 1 red bell pepper thinly sliced Adds sweetness and crunch.
- 1 cup bean sprouts For crispy texture.
- 1/3 cup chopped fresh cilantro Herbaceous note.
- 1/3 cup torn fresh mint Adds freshness.
- 1/3 cup roasted peanuts, chopped For nutty crunch.
- 1 tablespoon sesame seeds (optional) For a finishing touch.
- as needed lime wedges For serving.
Instructions
Prepare the Dressing
- In a jar, combine the tamari, seasoned rice vinegar, lime juice, toasted sesame oil, and neutral oil.
- Add the grated ginger, garlic, maple syrup, and red pepper flakes.
- Seal the jar tightly and shake vigorously until all ingredients blend homogeneously.
- If the dressing is too thick, thin it out with warm water to achieve your desired consistency.
Prepare the Noodles and Vegetables
- Prepare the rice vermicelli noodles as per the package instructions. Rinse them under cold water and drain well.
- Julienne the cucumber and carrots, slice the red bell pepper, and finely shred the purple cabbage.
Combine Salad Ingredients
- In a large mixing bowl, combine the cooked and cooled noodles with the shredded cabbage, julienned cucumber, carrots, sliced bell pepper, bean sprouts, cilantro, and mint.
- Drizzle half of the Spicy Ginger Dressing over the salad and toss everything together gently. Adjust dressing according to taste.
Serve
- Top the salad with chopped roasted peanuts and sesame seeds if desired.
- Serve immediately with lime wedges on the side.
Notes
For added flavor, consider including grilled chicken, shrimp, or tofu. Leftover dressing can be stored in the refrigerator for up to a week. Store salad components separately to retain freshness.