Description
A refreshing salad packed with fresh vegetables and a zesty ginger dressing.
Ingredients
Scale
- 1 cup rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup thinly sliced bell peppers (red and yellow)
- 1 cup cucumber, thinly sliced
- 1 cup bean sprouts
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh mint leaves, chopped
- 1/4 cup green onions, sliced
- 1/4 cup peanuts, crushed (optional)
- For Spicy Ginger Dressing
- 3 tablespoons fresh ginger, grated
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey or agave syrup
- 1 tablespoon sesame oil
- 1 teaspoon chili sauce (adjust based on spice preference)
Instructions
- Cook rice vermicelli noodles according to package instructions. Drain and rinse with cold water.
- In a large bowl, combine the cooked noodles, carrots, bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions.
- In a separate bowl, whisk together the grated ginger, soy sauce, rice vinegar, honey or agave syrup, sesame oil, and chili sauce to create the dressing.
- Pour the dressing over the salad and toss to combine.
- Top with crushed peanuts if desired.
- Serve immediately or chill before serving.
Notes
- This salad can be made ahead of time; just keep the dressing separate until ready to serve.
- Feel free to add other vegetables or proteins like shrimp or chicken.
- Adjust the spice level of the dressing to your preference.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 7g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Spring Roll Salad, Spicy Ginger Dressing, Salad Recipe, Vegan Salad