Description
Vietnamese-inspired spring roll salad with ginger dressing merges crisp vegetables and tender herbs in a refreshing light meal. Delicate rice paper crumbles blend seamlessly with crunchy greens, creating a perfect balance of textures you’ll savor with each delightful bite.
Ingredients
Scale
Salad Ingredients:
Main Protein and Carbohydrate:
- 8 ounces (226 grams) rice vermicelli noodles
Vegetables:
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1 cup bell pepper, julienned (any color)
- 1 cup cucumber, julienned
- 1/2 cup red cabbage, shredded
Herbs and Garnish:
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup green onions, sliced
- 1/4 cup roasted peanuts, crushed
Spicy Ginger Dressing Ingredients:
Oils and Vinegars:
- 1/4 cup sesame oil
- 3 tablespoons rice vinegar
Seasonings and Flavoring:
- 2 tablespoons soy sauce or tamari
- 1 tablespoon honey or maple syrup
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes
Instructions
- Prepare the rice vermicelli noodles according to package instructions, then rinse under cold water to halt cooking. Allow noodles to cool completely.
- Create a vibrant vegetable medley by combining shredded green cabbage, carrots, julienned bell pepper, cucumber, red cabbage, cilantro, mint, and green onions in a large mixing bowl.
- Gently incorporate the cooled rice vermicelli noodles into the vegetable mixture, ensuring even distribution of ingredients.
- Craft the spicy ginger dressing by whisking together sesame oil, rice vinegar, soy sauce, honey, grated ginger, minced garlic, and red pepper flakes in a separate bowl. Taste and adjust seasonings as needed.
- Carefully drizzle the dressing over the salad, using a light tossing motion to coat all ingredients without breaking the delicate noodles.
- Plate the salad immediately, sprinkling crushed roasted peanuts on top for an added crunch and nutty flavor.
- Serve chilled or at room temperature for maximum freshness and optimal taste experience.
Notes
- Customize noodles by swapping rice vermicelli with gluten-free alternatives like zucchini noodles or kelp noodles for low-carb diets.
- Balance dressing heat levels by adjusting red pepper flakes, allowing personalized spice tolerance for different palates.
- Enhance protein content by adding grilled tofu, shredded chicken, or shrimp to transform this light salad into a more substantial meal.
- Prep vegetables ahead of time and store in airtight containers to create quick, convenient meal components for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Blending
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg