Description
A fresh and vibrant salad inspired by spring rolls, packed with crisp veggies, rice noodles, and herbs, all tossed in a bold and zesty spicy ginger dressing.
Ingredients
Scale
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- 4 oz rice vermicelli noodles
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cucumber, julienned
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup green onions, sliced
- 1/4 cup chopped peanuts (optional, for topping)
For the Spicy Ginger Dressing:
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 tablespoon grated fresh ginger
- 1 garlic clove, minced
- 1 teaspoon sriracha or chili garlic sauce (adjust to taste)
Instructions
- Cook rice noodles according to package instructions. Rinse with cold water, drain well, and set aside.
- In a large bowl, combine cabbage, carrots, bell pepper, cucumber, mint, cilantro, and green onions.
- Add cooled rice noodles to the bowl and toss to combine.
- In a small bowl or jar, whisk together all dressing ingredients until smooth and well blended.
- Pour dressing over the salad and toss thoroughly to coat everything evenly.
- Top with chopped peanuts if using, and serve immediately.
Notes
- Add grilled shrimp, tofu, or chicken for added protein.
- Adjust spice level by increasing or reducing sriracha in the dressing.
- Can be made ahead — store dressing separately and toss just before serving.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 240
- Sugar: 7g
- Sodium: 410mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: spring roll salad, spicy ginger dressing, rice noodle salad, vegan salad, Asian salad