Spring Roll Salad Spicy Ginger (Printer-friendly)
Crisp vegetables and shrimp in zesty ginger dressing
# What You'll 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, optional)
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 for vegetarian)
13 - 2 tablespoons rice vinegar
14 - 1 tablespoon honey or pure 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 neutral oil (grapeseed or sunflower)
19 - 1 teaspoon toasted sesame oil
# How To Make It:
01 - Wash and prepare all vegetables as directed. Shred lettuce, julienne cucumber, slice bell pepper thinly, and shred carrots. Pick mint and cilantro leaves from stems. Set everything aside in separate piles.
02 - Prepare rice vermicelli noodles according to package directions. Once cooked, drain thoroughly and rinse under cold running water to stop cooking and prevent sticking. Shake off excess water well.
03 - Place shrimp (or tofu), lettuce, carrots, cucumber, bell pepper, bean sprouts, mint, and cilantro in a large mixing bowl. Add the prepared rice vermicelli if using.
04 - Whisk together lime juice, fish sauce (or soy sauce), rice vinegar, honey, grated ginger, minced garlic, sriracha, neutral oil, and sesame oil in a small bowl until fully emulsified. Taste and adjust heat or sweetness as desired.
05 - Pour the spicy ginger dressing over the salad mixture. Use salad tongs to toss gently but thoroughly, ensuring all ingredients are evenly coated with the dressing.
06 - Transfer salad to individual serving plates or a large platter. Sprinkle chopped roasted peanuts over the top as a finishing garnish. Serve immediately while vegetables remain crisp.
# Expert Hints:
01 -
- The dressing hits every note, spicy, tangy, slightly sweet, and keeps getting better as it sits
- You get that restaurant freshness in under 30 minutes without wrestling with rice paper wrappers
02 -
- The dressing gets better after a few hours, so make it ahead and let the flavors meld together
- Do not dress the salad until you are ready to eat, or the noodles will soak up all that spicy goodness
03 -
- Grate your ginger on a microplane for the smoothest texture and best flavor distribution
- Cut all your vegetables roughly the same size so every bite has the perfect crunch ratio