Spring Roll Salad Spicy Ginger (Printable Version)
Crisp vegetables, shrimp, and rice noodles with zesty ginger dressing for a fresh Asian-inspired meal.
# What You'll Need:
→ Salad Components
01 - 7 oz cooked shrimp, peeled and deveined
02 - 3.5 oz rice vermicelli noodles
03 - 1 medium carrot, julienned
04 - 1 small cucumber, julienned
05 - 1 red bell pepper, thinly sliced
06 - 2 cups mixed salad greens
07 - 1/2 cup fresh mint leaves
08 - 1/2 cup fresh cilantro leaves
09 - 1/2 cup fresh Thai basil leaves
10 - 2 tablespoons roasted peanuts, roughly chopped
→ Spicy Ginger Dressing
11 - 2 tablespoons fresh lime juice
12 - 2 tablespoons rice vinegar
13 - 2 tablespoons soy sauce
14 - 1 tablespoon honey or maple syrup
15 - 2 teaspoons toasted sesame oil
16 - 1 tablespoon fresh ginger, finely grated
17 - 1 garlic clove, minced
18 - 1 small red chili, finely chopped
19 - 2 tablespoons neutral oil
# Method:
01 - Cook rice vermicelli noodles according to package instructions. Drain thoroughly and rinse under cold water to stop cooking. Set aside in a separate bowl.
02 - In a large mixing bowl, combine salad greens, julienned carrot, cucumber, bell pepper strips, mint, cilantro, and Thai basil. Add cooled noodles and shrimp. Toss gently to distribute evenly.
03 - In a small bowl or jar, whisk together lime juice, rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, chopped chili, and neutral oil until fully emulsified.
04 - Drizzle spicy ginger dressing over the salad mixture. Toss gently using salad servers or clean hands to coat all ingredients evenly without damaging delicate herbs.
05 - Transfer salad to individual serving bowls or a large platter. Sprinkle chopped roasted peanuts over the top as final garnish. Serve immediately while vegetables remain crisp.
# Chef's Tips:
01 -
- All the crunch and freshness of spring rolls without the tedious wrapping work
- The ginger dressing has become my go to for everything else too
02 -
- Rinse those noodles under cold water immediately or they will clump together into one sad blob
- The dressing tastes better after sitting for 10 minutes so make it first
03 -
- Use a vegetable peeler to quickly julienne the carrot and cucumber into long ribbons
- The flavors intensify after 30 minutes but eat within a few hours for the best texture