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Spring Roll Salad with Spicy Ginger Dressing

A vibrant salad that captures the delightful flavors of traditional spring rolls, featuring crunchy veggies, rice noodles, and a zesty spicy ginger dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Asian, Vietnamese
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 8 oz Rice noodles
  • 1 head Romaine lettuce, chopped
  • 1 cup Red cabbage, shredded
  • 1 medium Carrot, julienned
  • 1 medium Cucumber, chopped
  • 1 Bell pepper, sliced (use any color you like!)
  • 1 Avocado, diced
  • 1/4 cup Fresh herbs (mint and cilantro), chopped ¼ cup each
  • 1/4 cup Peanuts, chopped (optional)
Spicy Ginger Dressing
  • 3 tbsp Soy sauce
  • 1 tbsp Fresh ginger, minced
  • 1 clove Garlic, minced
  • 2 tbsp Sesame oil
  • 1/2 tsp Chili flakes (adjust according to your spice preference)

Method
 

Preparation
  1. Cook the rice noodles according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
  2. While the noodles are cooking, wash and chop the lettuce, red cabbage, carrot, cucumber, and bell pepper.
Assembly
  1. In a large salad bowl, combine the chopped lettuce, red cabbage, carrot, cucumber, bell pepper, and avocado.
  2. Toss in the cooked rice noodles and the fresh herbs (mint and cilantro).
Dressing Preparation
  1. In a small bowl, whisk together the soy sauce, minced ginger, minced garlic, sesame oil, and chili flakes. Adjust to taste if necessary.
  2. Pour the spicy ginger dressing over the salad and toss everything together until well coated.
Serving
  1. Enjoy immediately or keep it chilled until you're ready to share!

Notes

For substitutions, swap out the veggies for whatever you have on hand like snap peas or radishes. Keep the dressing separate until just before serving for the best crispness. Store leftovers in the refrigerator for up to 2 days, but don’t freeze.