Spring Roll Salad with Spicy Ginger (Printable Version)

Crisp vegetables, tender shrimp, and rice noodles tossed in a zesty spicy ginger dressing for a refreshing Asian-inspired meal.

# 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)

# How to Make It:

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.
02 - In a large mixing bowl, combine salad greens, julienned carrot, cucumber, and sliced bell pepper. Add fresh mint, cilantro, and Thai basil leaves. Incorporate the cooked noodles and shrimp, tossing gently to distribute evenly.
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. Emulsify until fully blended and slightly thickened.
04 - Drizzle the spicy ginger dressing over the salad mixture. Toss gently but thoroughly to coat all components. Transfer to serving bowls or a large platter. Top with chopped roasted peanuts and additional fresh herbs if desired. Serve immediately.

# Expert Tips:

01 -
  • It hits that perfect spot between refreshing and satisfying, like a cross between a summer roll and a proper meal
  • The dressing comes together in two minutes but makes everything taste restaurant special
  • You can prep all the vegetables ahead and just toss it together when you are ready to eat
02 -
  • The dressing tastes way more intense on its own than it does on the salad, so do not panic when you taste it straight from the jar
  • Rice noodles continue absorbing liquid, so dress this right before serving or it gets soggy pretty fast
  • Fresh herbs are non negotiable here, dried herbs would completely ruin the whole experience
03 -
  • Double the dressing and keep it in the fridge, it stays good for a week and works on everything else
  • If you are meal prepping, keep everything separate and combine right before eating to prevent sogginess

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