Spring Roll Salad Spicy Ginger (Printable)

Crisp vegetables, tender shrimp, and fresh herbs with zesty ginger dressing.

# 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 (use tamari for gluten-free)
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 (seeds removed for less heat)
19 - 2 tablespoons neutral oil (grapeseed or canola)

# How-To Steps:

01 - Cook rice vermicelli noodles according to package directions. Drain thoroughly and rinse under cold running water to stop cooking and prevent sticking. Set aside in a colander to drain completely.
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 with hands or salad tosser to distribute evenly without crushing delicate ingredients.
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. Whisk vigorously until fully emulsified and slightly thickened, about 30 seconds.
04 - Drizzle spicy ginger dressing over the salad mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated. Adjust dressing amount as needed for personal preference.
05 - Transfer dressed salad to individual serving bowls or a large platter. Sprinkle roasted peanuts evenly over the top for crunch. Serve immediately while vegetables remain crisp and noodles retain texture.

# Expert Tips:

01 -
  • The ginger dressing hits that perfect sweet tangy spicy spot that makes you want to lick the bowl
  • All the crunch of spring rolls without the fuss of rolling wrappers or heating oil
  • It comes together in under thirty minutes but looks like you worked much harder
02 -
  • Rinse the cooked noodles under cold water until they are completely cool or they will continue cooking and turn mushy
  • The dressing tastes better after it sits for ten minutes so make it first and let the flavors meld while you prep everything else
  • Do not dress the salad until right before serving or the noodles will soak up all the liquid and lose their springy texture
03 -
  • Buy pre cooked shrimp from the seafood counter to cut your prep time down to just fifteen minutes
  • If making ahead keep the dressing separate and add it just before serving then toss everything right at the table for a little presentation moment

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