Description
Crunchy Spring Roll Noodle Salad with Spicy Ginger Drizzle is a delightful dish that elevates your meal with fresh, vibrant veggies and tender rice noodles tossed in a bold, zesty ginger dressing.
Ingredients
Scale
- 6 oz rice vermicelli noodles
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup cucumber, thinly sliced
- ½ cup shelled edamame
- 2 cups shredded lettuce or mixed greens
- ¼ cup chopped cilantro
- 2 tbsp chopped peanuts
- ¼ cup soy sauce
- 1 tbsp grated fresh ginger
- 1 tbsp sriracha
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
Instructions
- Cook rice vermicelli according to package instructions, drain, and rinse under cold water.
- In a small bowl, whisk soy sauce, grated ginger, sriracha, honey, rice vinegar, and sesame oil to make the spicy ginger dressing.
- In a large bowl, combine noodles, carrots, bell pepper, cucumber, edamame, and greens.
- Pour dressing over the salad and toss thoroughly to coat.
- Sprinkle chopped peanuts and cilantro over the top.
- Let sit 5–10 minutes for flavors to meld before serving.
Notes
- For a gluten-free version, use gluten-free soy sauce.
- Adjust the amount of sriracha to control the spice level.
- This salad can be made ahead of time; just add the dressing right before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No cook (light stovetop for noodles)
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg