Spring Roll Salad with Spicy Ginger Dressing is a vibrant noodle salad layered with crisp vegetables, fresh herbs, protein, and a bold ginger-lime dressing.
Ingredients
8 ounces rice vermicelli noodles
2 cups shredded green cabbage
1 cup shredded red cabbage
1 cup julienned carrots
1 large cucumber, thinly sliced
1 cup fresh cilantro leaves
1 cup fresh mint leaves
2 cups cooked chicken, shrimp, or baked tofu
1/2 cup roasted peanuts, chopped
For the Spicy Ginger Dressing:
2 tablespoons freshly grated ginger
2 cloves garlic, minced
3 tablespoons lime juice
2 tablespoons rice vinegar
3 tablespoons soy sauce
1 tablespoon honey
1 teaspoon sesame oil
1 to 2 teaspoons chili paste
Instructions
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Soak rice noodles in boiling water for 5 to 8 minutes until tender. Drain and rinse briefly under cool water. Toss with a small drizzle of sesame oil.
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Prepare cabbage, carrots, cucumber, and herbs.
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Cook protein if necessary and slice thinly.
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Whisk together ginger, garlic, lime juice, rice vinegar, soy sauce, honey, sesame oil, and chili paste.
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In a large bowl, combine noodles, vegetables, and herbs. Pour half of the dressing over and toss gently.
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Add protein and remaining dressing. Toss until evenly coated.
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Top with chopped peanuts and serve immediately.