Name: Spring Roll Salad with Spicy Ginger Dressing
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 8 oz rice vermicelli noodles; 1 1/2 cups green or purple cabbage, finely shredded; 1 small cucumber, julienned; 2 medium carrots, julienned; 1 medium red or orange bell pepper, julienned; 1/2 cup bean sprouts (optional); 1/4 cup fresh cilantro, roughly chopped; 1/4 cup fresh mint leaves; 1/3 cup roasted salted peanuts, roughly chopped; Sesame seeds for garnish; 1-inch piece fresh ginger, peeled and minced; 2 cloves garlic, minced; 3 tablespoons soy sauce (use tamari for gluten-free); 2 tablespoons agave nectar or honey; 2 tablespoons rice wine vinegar; 1 tablespoon toasted sesame oil; 2 tablespoons neutral oil (canola or vegetable); 1/2 teaspoon red pepper flakes, or more to taste; Salt and black pepper to taste

Description

Spring Roll Salad with Spicy Ginger Dressing gives you every flavor of a fresh Vietnamese spring roll in one big bowl. Tender rice noodles, crisp rainbow vegetables, fresh herbs, and a bold blended ginger dressing. No rolling, no rice paper, no fuss. Ready in 25 minutes and works beautifully for meal prep all week.

Ingredients

FOR THE SALAD

8 oz rice vermicelli noodles

1 1/2 cups green or purple cabbage, finely shredded

1 small cucumber, julienned

2 medium carrots, julienned

1 medium red or orange bell pepper, julienned

1/2 cup bean sprouts (optional)

1/4 cup fresh cilantro, roughly chopped

1/4 cup fresh mint leaves

1/3 cup roasted salted peanuts, roughly chopped

Sesame seeds for garnish

FOR THE SPICY GINGER DRESSING

1-inch piece fresh ginger, peeled and minced

2 cloves garlic, minced

3 tablespoons soy sauce (use tamari for gluten-free)

2 tablespoons agave nectar or honey

2 tablespoons rice wine vinegar

1 tablespoon toasted sesame oil

2 tablespoons neutral oil (canola or vegetable)

1/2 teaspoon red pepper flakes, or more to taste

Salt and black pepper to taste

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Instructions

1. Add ginger, garlic, soy sauce, agave, rice wine vinegar, sesame oil, canola oil, and red pepper flakes to a blender. Blend 30 seconds until completely smooth. Refrigerate while you prep everything else.

2. Cook rice vermicelli per package directions, usually a 3 to 5 minute soak in boiling water. Drain and rinse immediately under cold running water until completely cool. Transfer to a large bowl.

3. Julienne the cucumber, carrots, and bell pepper into thin matchsticks. Shred the cabbage finely.

4. Add the cabbage, cucumber, carrots, bell pepper, bean sprouts, cilantro, and mint to the noodle bowl. Toss gently with tongs until evenly combined.

5. Drizzle the spicy ginger dressing over the salad right before serving and toss well. Scatter chopped peanuts and sesame seeds across the top. Serve immediately.

Notes

Always rinse noodles under cold water immediately after draining — residual heat keeps cooking them and creates a clumped mess.

Dress the salad right before serving — vegetables release moisture quickly once the dressing hits them.

Blend the dressing, do not just whisk — blending fully breaks down the ginger and garlic for a smooth, cohesive result.

For meal prep: store noodles, vegetables, herbs, and dressing in separate containers and assemble fresh each day.

Toss drained noodles in a tiny drizzle of sesame oil immediately to prevent sticking while you prep vegetables.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Salad, Main Course
Method: No Cook
Cuisine: Asian-Inspired, Vietnamese