Spring Roll Salad with Spicy Ginger Dressing Recipe
Introduction
This Spring Roll Salad with Spicy Ginger Dressing is a fresh and vibrant dish perfect for warm days or anytime you crave a light meal. Combining crisp vegetables, fresh herbs, and a zesty dressing, it captures all the flavors of a classic spring roll in a convenient salad form.
Ingredients
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1/2 cup fresh herbs (such as cilantro, mint, and basil)
- 1 cup cooked rice noodles
- 1/4 cup chopped peanuts
- 1 tablespoon grated fresh ginger
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
Instructions
- Step 1: In a large bowl, combine the shredded cabbage, shredded carrots, sliced cucumber, fresh herbs, cooked rice noodles, and chopped peanuts.
- Step 2: In a small bowl, whisk together the grated ginger, soy sauce, and lime juice until well combined to make the dressing.
- Step 3: Pour the dressing over the salad and toss gently until everything is evenly coated. Serve immediately for the freshest taste.
Tips & Variations
- Add cooked shrimp or shredded chicken for extra protein and make it a more substantial meal.
- Use crunchy vegetables like bell peppers or snap peas for added texture.
- For a nut-free option, omit the peanuts or substitute with toasted sesame seeds.
- Adjust the lime juice and soy sauce amounts according to your taste to balance tartness and saltiness.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 1 day. The salad is best enjoyed fresh as the noodles and vegetables can become soggy over time. Keep the dressing separate if you plan to store the salad to maintain crispness. Reheat is not recommended.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the salad ahead of time?
It’s best to prepare the salad ingredients and dressing separately and combine them just before serving to keep the vegetables crisp and the noodles from becoming mushy.
What can I use instead of rice noodles?
You can substitute rice noodles with thin glass noodles, soba noodles, or even omit noodles for a lower-carb option.
PrintSpring Roll Salad with Spicy Ginger Dressing Recipe
A fresh and vibrant Spring Roll Salad featuring crunchy shredded cabbage, crisp carrots, cooling cucumber, aromatic fresh herbs, and delicate rice noodles, all tossed in a zesty and spicy ginger dressing with a hint of lime and soy sauce. Garnished with crunchy peanuts for added texture, this salad is a light, refreshing dish perfect for warm days or as a healthy appetizer.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian Fusion
- Diet: Gluten Free
Ingredients
Salad Ingredients
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup julienned cucumber
- 1/2 cup fresh herbs (such as cilantro, mint, and basil), roughly chopped
- 100 grams rice noodles, cooked according to package instructions and cooled
- 1/4 cup roasted peanuts, chopped
Spicy Ginger Dressing
- 1 tablespoon fresh ginger, finely grated
- 2 tablespoons soy sauce
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon honey or sugar (optional, for balance)
- 1 teaspoon sesame oil (optional, for extra flavor)
- 1 small garlic clove, finely minced (optional)
- 1 small chili or 1/4 teaspoon chili flakes (adjust to taste)
Instructions
- Prepare the Salad Ingredients: Wash and shred the cabbage and carrots finely. Julienne the cucumber and roughly chop the fresh herbs. Cook the rice noodles according to the package instructions, rinse with cold water to stop cooking, and drain well.
- Make the Dressing: In a small bowl, whisk together the grated ginger, soy sauce, lime juice, honey (if using), sesame oil (if using), minced garlic, and chili or chili flakes until all ingredients are well combined.
- Combine and Toss: In a large salad bowl, combine the shredded cabbage, carrots, cucumber, fresh herbs, and cooled rice noodles. Pour the spicy ginger dressing over the salad, and toss gently but thoroughly to coat all ingredients evenly.
- Garnish and Serve: Sprinkle the chopped roasted peanuts on top for a crunchy finish. Serve the salad immediately for the freshest taste and crunch.
Notes
- You can substitute the rice noodles with thin glass noodles or omit them for a lower-carb option.
- Adjust the chili quantity according to your spice tolerance.
- The salad is best served fresh but can be refrigerated separately from the dressing for up to one day.
- For a vegan version, ensure that the soy sauce used is free from fish-based additives.
Keywords: spring roll salad, spicy ginger dressing, fresh herbs salad, rice noodles salad, Asian salad, healthy salad, gluten free salad
