Description
A refreshing salad featuring rice vermicelli noodles and crisp vegetables, topped with a spicy 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)
- 3 tablespoons fresh ginger, grated (for dressing)
- 2 tablespoons soy sauce (for dressing)
- 2 tablespoons rice vinegar (for dressing)
- 2 tablespoons honey or agave syrup (for dressing)
- 1 tablespoon sesame oil (for dressing)
- 1 teaspoon chili sauce (for dressing, adjust based on spice preference)
Instructions
- Prepare the rice vermicelli noodles according to package instructions.
- In a large bowl, combine the cooked noodles, carrots, bell peppers, cucumber, bean sprouts, cilantro, mint, green onions, and peanuts.
- In a separate bowl, whisk together the ginger, soy sauce, rice vinegar, honey or agave syrup, sesame oil, and chili sauce to make the dressing.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or chill for 30 minutes before serving.
Notes
- Adjust the chili sauce based on your spice preference.
- Peanuts are optional but add a nice crunch.
- This salad can be prepared ahead of time, just add the dressing before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Spring Roll Salad, Spicy Ginger Dressing, Rice Vermicelli Salad