Spring Roll Salad Ginger Dressing (Printer-friendly)
Crisp vegetables, shrimp, and rice noodles with zesty spicy ginger dressing for a refreshing Asian-inspired meal.
# What You'll 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 water to stop cooking. Set aside in colander to drain excess moisture.
02 - Combine salad greens, carrot, cucumber, bell pepper, mint, cilantro, and Thai basil in a large mixing bowl. Add cooked noodles and shrimp. Toss gently with hands or salad servers to distribute evenly without crushing delicate herbs.
03 - Whisk together lime juice, rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, chopped chili, and neutral oil in small bowl until fully emulsified. Alternatively, shake vigorously in a sealed jar.
04 - Drizzle spicy ginger dressing over salad while tossing continuously to ensure even coating. Adjust dressing amount to preference—salad should be lightly coated, not drenched.
05 - Transfer dressed salad to individual serving bowls or large platter. Sprinkle chopped roasted peanuts over top for texture contrast. Serve immediately while vegetables remain crisp.
# Expert Hints:
01 -
- You get all those incredible spring roll flavors without the frustration of rice paper tearing or sticking to your fingers
- The dressing comes together in two minutes and keeps for days in the refrigerator
02 -
- The dressing tastes sharp at first but mellows perfectly once it coats all the vegetables
- Rice noodles continue softening as they sit so toss everything right before serving
03 -
- Use a vegetable peeler to create quick uniform ribbons from the carrot and cucumber
- Toast your own raw peanuts in a dry pan for three minutes to deepen their flavor