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Spring Roll Salad with Spicy Ginger Dressing

Spring roll salad with spicy ginger dressing brings spring-roll crunch to a fork-friendly bowl. Vermicelli noodles, shredded purple cabbage, and fresh herbs are tossed with a punchy ginger-lime dressing.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Asian
Calories: 410
Ingredients Method Notes

Ingredients
  

For the salad
  • 3 oz rice vermicelli noodles cooked and cooled
  • 2 purple cabbage shredded
  • 1 carrots shredded
  • 1 red bell pepper thinly sliced
  • 1 English cucumber julienned
  • 1 edamame shelled and cooked
  • 0.5 fresh mint leaves
  • 0.5 fresh cilantro
  • 0.25 fresh basil leaves
  • 3 green onions sliced
  • 0.25 cup roasted salted peanuts roughly chopped
For the spicy ginger dressing
  • 3 tbsp rice vinegar
  • 2 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 1 tbsp fresh ginger grated
  • 1 garlic clove minced
  • 1 tsp chili garlic sauce adjust to heat preference
  • 1 tbsp lime juice

Method
 

Cook the vermicelli and make the dressing
  1. Cook the rice vermicelli noodles according to package directions, then rinse under cold water, drain well, and toss with a drizzle of sesame oil to prevent sticking.
  2. Whisk together rice vinegar, soy sauce, sesame oil, honey, grated fresh ginger, minced garlic, chili garlic sauce, and lime juice until smooth and well combined.
  3. Taste the dressing and adjust by adding more chili garlic sauce for heat, honey for sweetness, or lime juice for brightness.
Assemble and serve
  1. Combine shredded purple cabbage, shredded carrots, thinly sliced red bell pepper, julienned English cucumber, and cooked shelled edamame in a large bowl.
  2. Add the cooled noodles and toss the salad until the ingredients are evenly distributed.
  3. Pour the spicy ginger dressing over the salad and toss until everything is evenly coated.
  4. Add fresh mint leaves, fresh cilantro, fresh basil leaves, and sliced green onions, then toss gently so the herbs don’t get overworked.
  5. Divide into bowls and top with roughly chopped roasted salted peanuts for the best crunch; serve immediately or refrigerate the dressed salad for up to 1 day, adding peanuts and herbs just before serving.

Notes

Pro tip: rinse and drain the noodles well, then toss them with a tiny drizzle of sesame oil so they stay springy and don’t clump in the bowl. Store the dressed salad (without peanuts and fresh herbs) in the fridge up to 1 day; freeze is not recommended. For a gluten-free swap, use tamari instead of soy sauce.