Description
A vibrant and refreshing spring roll salad made with fresh vegetables and a spicy ginger dressing for a burst of flavor.
Ingredients
Scale
- 2 cups mixed greens
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1 cup bean sprouts
- 1 red bell pepper, sliced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup sliced green onions
- 1/4 cup peanuts, chopped (optional)
- 1/4 cup rice vermicelli noodles (optional)
- 1/4 cup soy sauce
- 2 tablespoons fresh ginger, grated
- 2 tablespoons honey or maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon chili paste (adjust to taste)
Instructions
- In a large bowl, combine the mixed greens, shredded carrots, sliced cucumber, bean sprouts, red bell pepper, chopped cilantro, and green onions. Toss gently to mix the ingredients together evenly.
- If you choose to use rice vermicelli noodles, cook them according to package instructions. Then drain the noodles and add them to the salad mixture.
- In a separate small bowl, whisk together the soy sauce, grated ginger, honey or maple syrup, rice vinegar, sesame oil, and chili paste to create the spicy ginger dressing.
- Drizzle the dressing over the salad and toss to coat all vegetables evenly.
- As a final touch, if desired, sprinkle chopped peanuts over the top before serving immediately.
Notes
Serve fresh and customize with additional herbs or proteins like grilled chicken or shrimp.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: salad, spring roll, healthy, vegetarian, Asian cuisine