Spring Roll Salad with Spicy Ginger (Printable)

Crisp vegetables and succulent shrimp tossed in a bold zesty ginger dressing inspired by Vietnamese flavors.

# What You Need:

→ Protein

01 - 7 ounces cooked shrimp, peeled and deveined

→ 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
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
12 - 2 tablespoons fish sauce
13 - 2 tablespoons rice vinegar
14 - 1 tablespoon honey
15 - 2 tablespoons grated fresh ginger
16 - 1 small garlic clove, minced
17 - 1 tablespoon sriracha
18 - 3 tablespoons neutral oil
19 - 1 teaspoon toasted sesame oil

# Steps:

01 - Wash and prepare all vegetables. Shred romaine lettuce, shred carrots, julienne cucumber, thinly slice red bell pepper. Rinse and drain bean sprouts. Pick fresh mint and cilantro leaves. Set aside in separate containers.
02 - Prepare rice vermicelli noodles according to package instructions. Cook until tender, then rinse thoroughly with cold water to stop cooking process. Drain well to remove excess moisture.
03 - In a large mixing bowl, combine cooked shrimp, shredded lettuce, carrots, cucumber, bell pepper, bean sprouts, fresh mint, and cilantro. Add prepared rice vermicelli noodles. Toss ingredients gently to distribute evenly.
04 - In a separate bowl, whisk together lime juice, fish sauce, rice vinegar, honey, grated ginger, minced garlic, sriracha, neutral oil, and toasted sesame oil. Whisk vigorously until emulsified and smooth. Taste and adjust seasoning as desired.
05 - Pour prepared spicy ginger dressing over salad mixture. Use salad tongs to toss gently, ensuring all ingredients are evenly coated with dressing. Avoid over-mixing to maintain vegetable crispness.
06 - Transfer dressed salad to individual serving plates or a large serving platter. Sprinkle chopped roasted peanuts over top as garnish. Serve immediately while vegetables remain crisp and noodles retain texture.

# Expert Advice:

01 -
  • The spicy ginger dressing will wake up your tastebuds in the best possible way
  • You get all the satisfying crunch of spring rolls without the tedious rolling process
  • It comes together in under thirty minutes but tastes like something from a restaurant
02 -
  • The dressing tastes best when made at least an hour ahead so the ginger and garlic have time to meld
  • Never dress this salad more than fifteen minutes before serving or the noodles will absorb all the moisture
  • Fresh herbs absolutely cannot be substituted here, dried mint and cilantro will completely ruin the dish
03 -
  • Use a vegetable peeler to create thin, elegant ribbons of cucumber instead of standard slices
  • Toasting the peanuts in a dry pan for two minutes deepens their flavor significantly

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