Description

A vibrant, fresh, and easy-to-make salad packed with the flavors of classic spring rolls but without the rolling. Tossed with a bold, aromatic Spicy Ginger Dressing for the perfect light meal.

Ingredients

Scale

6 oz rice vermicelli noodles
1 cup shredded carrots
1 red bell pepper, thinly sliced
1 cup shredded cabbage (red or green)
1 small cucumber, thinly sliced
½ cup fresh cilantro leaves
¼ cup fresh mint leaves
1 cup snap peas or edamame
¼ cup roasted peanuts, chopped
3 tablespoons soy sauce or tamari
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon lime juice
1 tablespoon honey or maple syrup
1 tablespoon grated fresh ginger
1 clove garlic, minced
½ to 1 teaspoon chili paste or sriracha (adjust to spice preference)

Instructions

Cook the rice noodles according to package directions. Drain just as they become tender and rinse under cold water to stop the cooking. Set aside to drain completely.
In a large salad bowl, gently combine shredded carrots, bell pepper, cabbage, cucumber, cilantro, mint, and snap peas. Add cooled noodles and toss lightly.
In a small jar or bowl, combine soy sauce, rice vinegar, sesame oil, lime juice, honey, grated ginger, garlic, and chili paste. Shake or whisk until smooth.
Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
Top with chopped roasted peanuts just before serving to maintain crunch.

Notes

For best results, store components separately and combine before serving. Use tamari for a gluten-free version and adjust chili paste to taste. Add shrimp, chicken, or tofu for extra protein.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Salad
Method: No Cook
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 310
Sugar: 8g
Sodium: 720mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 9g
Cholesterol: 0mg

Keywords: spring roll salad, spicy ginger dressing, rice noodles, light meal, fresh vegetables