Spring Roll Salad Spicy Ginger (Printable Version)
Fresh crisp vegetables and shrimp with zesty spicy ginger dressing in this Vietnamese-inspired creation.
# What You'll Need:
→ Protein
01 - 7 oz cooked shrimp, peeled and deveined (or substitute with tofu for vegetarian option)
→ Vegetables & Herbs
02 - 2 cups shredded romaine lettuce
03 - 1 cup shredded carrots
04 - 1 cup julienned cucumber
05 - 1 red bell pepper, thinly sliced
06 - 1 cup cooked rice vermicelli noodles (gluten-free, optional)
07 - 1/2 cup bean sprouts
08 - 1/4 cup fresh mint leaves
09 - 1/4 cup fresh cilantro leaves
10 - 2 tablespoons chopped roasted peanuts
→ Spicy Ginger Dressing
11 - 3 tablespoons lime juice (freshly squeezed)
12 - 2 tablespoons fish sauce (or gluten-free soy sauce for vegetarian)
13 - 2 tablespoons rice vinegar
14 - 1 tablespoon honey or maple syrup
15 - 2 tablespoons grated fresh ginger
16 - 1 small garlic clove, minced
17 - 1 tablespoon sriracha or chili garlic sauce
18 - 3 tablespoons neutral oil (e.g., grapeseed or sunflower)
19 - 1 teaspoon toasted sesame oil
# Method:
01 - Wash and prep all vegetables as directed. Shred lettuce, grate carrots, julienne cucumber, thinly slice bell pepper. Set aside in separate containers.
02 - Prepare rice vermicelli according to package instructions until tender. Rinse thoroughly with cold water to stop cooking and prevent sticking. Drain well and set aside.
03 - In a large mixing bowl, add shrimp (or tofu), lettuce, carrots, cucumber, bell pepper, bean sprouts, mint, and cilantro. Add cooked vermicelli if using. Toss gently to distribute ingredients evenly.
04 - Whisk together lime juice, fish sauce, rice vinegar, honey, grated ginger, minced garlic, sriracha, neutral oil, and sesame oil in a small bowl until emulsified. Taste and adjust seasoning with additional honey or sriracha as desired.
05 - Pour dressing over salad mixture. Use salad tongs to toss gently, ensuring all ingredients are evenly coated. Transfer to serving plates, garnish with chopped roasted peanuts, and serve immediately while vegetables remain crisp.
# Chef's Tips:
01 -
- The dressing hits every perfect note at once, spicy, tangy, slightly sweet, and incredibly addictive
- Everything stays crunchy and fresh, no soggy components or sad wilted herbs
- It comes together in under thirty minutes but looks like you spent way more effort on it
02 -
- The dressing can be made ahead and will actually develop more flavor if it sits for a few hours
- This salad does not keep well once dressed, so only dress what you will eat immediately
- Room temperature vegetables taste better than ice cold ones in this particular salad
03 -
- Dry your vegetables thoroughly after washing, excess water will dilute your dressing
- Toast the peanuts yourself in a dry pan, it makes a huge difference in flavor