Spring Roll Salad Ginger Dressing (Printable Version)
Fresh vegetables and shrimp with spicy ginger dressing inspired by Vietnamese flavors.
# What You Need:
→ Protein
01 - 7 oz cooked shrimp, peeled and deveined (or substitute with firm 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)
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 freshly squeezed lime juice
12 - 2 tablespoons fish sauce (or gluten-free soy sauce)
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 grapeseed or sunflower oil
19 - 1 teaspoon toasted sesame oil
# How to Make It:
01 - Shred lettuce, grate carrots, julienne cucumber, slice bell pepper, and pick mint and cilantro leaves. Set aside in separate piles.
02 - Prepare rice vermicelli according to package directions. Rinse thoroughly under cold water and drain completely to prevent sogginess.
03 - In a large mixing bowl, combine shrimp, lettuce, carrots, cucumber, bell pepper, bean sprouts, mint, cilantro, and cooked noodles.
04 - Whisk together lime juice, fish sauce, rice vinegar, honey, ginger, garlic, sriracha, grapeseed oil, and sesame oil until emulsified. Adjust seasoning to taste.
05 - Pour dressing over salad mixture and toss gently with tongs until all components are evenly coated.
06 - Divide salad among serving plates and sprinkle generously with chopped roasted peanuts. Serve immediately while vegetables remain crisp.
# Expert Tips:
01 -
- It captures everything you love about spring rolls but without the fussy rolling process
- The dressing comes together in minutes and keeps for days in the fridge
- You can prep all the vegetables ahead and assemble when you are ready to eat
02 -
- The dressing needs to sit for at least 10 minutes to let the ginger really infuse into the other ingredients
- Do not dress the salad more than 15 minutes before serving or the vegetables will lose their crunch
- Fish sauce is essential for authentic flavor, but soy sauce makes a totally respectable vegetarian substitute
03 -
- Grate your ginger on a microplane for the finest texture and best flavor distribution
- Toast your own raw peanuts in a dry skillet for just a few minutes to elevate the final crunch