Description
Spring Roll Salad with Spicy Ginger Dressing is a vibrant, refreshing dish that brings together crisp vegetables and a flavorful dressing. Perfect for sunny days, this salad offers a delightful crunch and a zesty kick, making it an ideal choice for gatherings or light meals.
Ingredients
Scale
- 4 oz rice vermicelli
- 1 cup bell peppers, diced
- 1 cup carrots, julienned
- 1 cup cucumber, thinly sliced
- ½ cup fresh cilantro, chopped
- ¼ cup green onions, sliced
- 2 cups butter or romaine lettuce leaves
- 2 tbsp fresh ginger, grated
- 3 tbsp low-sodium soy sauce
- 2 tbsp lime juice (freshly squeezed)
- 1 tbsp honey or agave syrup
Instructions
- Cook rice noodles according to package instructions until tender but firm. Drain and rinse under cold water.
- Dice the bell peppers, julienne the carrots, and slice cucumbers into thin strips.
- In a large bowl, combine all chopped vegetables with cilantro and green onions. Toss gently.
- In a small bowl, whisk together grated ginger, soy sauce, lime juice, and honey until smooth.
- Pour the dressing over the vegetable mix and add cooked noodles. Toss until well combined.
- Serve on lettuce leaves for added crunch. Enjoy immediately or chill briefly before serving.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Cold
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 180
- Sugar: 6g
- Sodium: 450mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg