Spring Roll Salad Spicy Ginger Dressing (Printable)

Crisp vegetables, tender shrimp, and rice noodles with zesty ginger dressing

# What You 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)

# 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 cooked rice noodles and shrimp. Toss gently with salad servers or hands to distribute evenly without bruising herbs.
03 - In a small bowl or jar, whisk together lime juice, rice vinegar, soy sauce, honey, toasted sesame oil, grated ginger, minced garlic, chopped chili, and neutral oil. Whisk vigorously until fully emulsified and well blended.
04 - Drizzle spicy ginger dressing over salad gradually while tossing gently. Ensure all ingredients are evenly coated. Adjust dressing quantity as needed for coverage.
05 - Transfer salad to individual serving bowls or a large platter. Sprinkle chopped roasted peanuts evenly over top. Serve immediately while vegetables remain crisp. Additional fresh herbs may be added as garnish if desired.

# Expert Advice:

01 -
  • All those fresh spring roll flavors without the fussy wrapping process
  • The dressing comes together in seconds and keeps for days
  • Crisp vegetables never get soggy like they can in rolled versions
02 -
  • Rinse those noodles under cold water immediately or theyll clump together
  • The dressing needs at least 10 minutes to let the ginger really infuse
  • Dont dress the salad more than an hour before serving or the herbs wilt
03 -
  • Use a vegetable peeler to quickly julienne your carrots and cucumber
  • Toast the peanuts in a dry pan for 2 minutes to deepen their flavor

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