Spring Roll Salad Spicy Ginger (Printable)
Crisp vegetables and shrimp meet zesty ginger dressing in this Vietnamese-inspired fusion dish.
# 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
# How-To Steps:
01 - Prepare all vegetables and herbs as directed and set aside.
02 - If using, cook rice vermicelli according to package instructions, then rinse with cold water and drain well.
03 - In a large bowl, combine shrimp (or tofu), lettuce, carrots, cucumber, bell pepper, bean sprouts, mint, and cilantro. Add rice vermicelli if using.
04 - In a separate bowl, whisk together all ingredients for the spicy ginger dressing until well combined. Taste and adjust seasoning as needed.
05 - Pour the dressing over the salad mixture and toss gently to coat evenly.
06 - Transfer to serving plates, sprinkle with chopped peanuts, and serve immediately.
# Expert Tips:
01 -
- Its essentially a spring roll in bowl form delivering all those fresh zesty flavors without any fussy wrapping work
- The dressing comes together in minutes and keeps beautifully in the fridge for impromptu meals all week long
02 -
- The salad gets soggy if dressed too early, so wait until the last minute to pour that spicy gingery goodness over everything
- Fresh ginger makes such a difference here that I beg you not to use the dried stuff, and the finer you grate it the better it distributes throughout the dressing
03 -
- Toasting the peanuts in a dry pan for two minutes deepens their flavor and makes them worth every extra second of effort
- Let the dressed salad sit for just five minutes before serving to let the flavors meld slightly without losing that precious crunch