Spring Roll Salad Spicy Ginger (Printable)
Vibrant Vietnamese-inspired salad with crisp vegetables, shrimp, and bold zesty ginger dressing.
# What You Need:
→ Protein
01 - 7 oz cooked shrimp, peeled and deveined (or substitute with firm 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 (grapeseed or sunflower)
19 - 1 teaspoon toasted sesame oil
# How-To:
01 - Wash and prepare all vegetables and herbs as directed. Shred lettuce, julienne cucumber, slice bell pepper thinly, and shred carrots. Set aside in separate piles for easy assembly.
02 - Prepare rice vermicelli noodles according to package directions, typically boiling 2-3 minutes until tender. Drain and rinse thoroughly under cold running water to stop cooking and prevent sticking. Shake off excess water well.
03 - In a large mixing bowl, combine shrimp (or cubed tofu), romaine lettuce, shredded carrots, julienned cucumber, sliced bell pepper, bean sprouts, fresh mint leaves, and cilantro. Add prepared rice vermicelli if using.
04 - In a separate bowl, whisk together lime juice, fish sauce, rice vinegar, honey, grated ginger, minced garlic, sriracha, neutral oil, and sesame oil. Whisk vigorously until emulsified and well combined. Taste and adjust seasoning with additional honey or sriracha as desired.
05 - Pour the spicy ginger dressing over the salad mixture. Using salad tongs or clean hands, toss gently but thoroughly to coat all ingredients evenly with the dressing.
06 - Divide salad among 4 serving plates or bowls. Sprinkle chopped roasted peanuts over the top for crunch. Serve immediately while vegetables remain crisp and noodles retain texture.
# Expert Tips:
01 -
- The dressing hits that perfect spot between tangy and spicy, making even plain lettuce taste exciting
- Everything can be prepped ahead, so it is become my go to for impromptu dinner guests
02 -
- The dressing can be made ahead and actually gets better after a day in the fridge, but do not dress the salad until serving time
- Rice vermicelli absorbs dressing like crazy, so add extra dressing if you are including noodles or toss them separately
03 -
- Use a vegetable peeler to create ribbons of carrot instead of grating them, it looks restaurant fancy and holds up better
- Toast your peanuts in a dry pan for 2 minutes before chopping, the deep flavor is worth the extra step