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–+ servings

Spring Roll Salad with Spicy Ginger Dressing

A vibrant salad that combines colorful veggies, chewy rice vermicelli noodles, and a zesty dressing.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

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 for dressing
  • 2 tablespoons soy sauce for dressing
  • 2 tablespoons rice vinegar for dressing
  • 2 tablespoons honey or agave syrup for dressing
  • 1 tablespoon sesame oil for dressing
  • 1 teaspoon chili sauce for dressing, adjust based on spice preference

Method
 

  1. In a large pot, bring water to a boil. Add rice vermicelli noodles and cook according to package instructions. Drain and rinse under cold water to stop the cooking process, then set aside.
  2. Thinly slice the carrots, bell peppers, cucumber, and green onions. Set aside.
  3. In a large bowl, add the shredded carrots, sliced bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions. Mix well.
  4. Add the cooled rice vermicelli noodles to the bowl filled with vegetables and gently toss together.
  5. In a small bowl, whisk together grated ginger, soy sauce, rice vinegar, honey or agave syrup, sesame oil, and chili sauce until well combined.
  6. Pour the spicy ginger dressing over your salad mixture and toss thoroughly to coat evenly.
  7. Transfer the salad onto a serving platter and sprinkle crushed peanuts on top if using. Serve and enjoy!

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 1gSodium: 200mgFiber: 2gSugar: 15g

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