Description

Experience a burst of freshness with this vibrant Spring Roll Salad, featuring crisp vegetables and a zesty spicy ginger dressing. Perfect for any occasion, this dish combines the delightful crunch of fresh ingredients with a flavorful kick that will transport you to sunny days filled with laughter. Easy to prepare and visually stunning, it’s a must-try recipe that everyone will love!

Ingredients

Scale

4 oz rice noodles
1 cup shredded carrots (about 2 medium carrots)
1 medium cucumber, thinly sliced
1 red bell pepper, sliced into thin strips
3 green onions, chopped
1/2 cup fresh mint leaves
1/2 cup toasted peanuts, roughly chopped
1 tbsp fresh ginger, grated
2 tbsp low-sodium soy sauce
2 tbsp lime juice (about 1 lime)
1 tbsp honey or maple syrup
1 tsp Sriracha sauce (adjust to taste)

Instructions

Prepare the Noodles: Bring water to a boil in a pot. Cook rice noodles according to package instructions until tender. Drain and rinse under cold water.
Chop Your Veggies: Wash and chop the carrots, cucumber, bell pepper, and green onions into colorful slices.
Create the Dressing: In a small bowl, whisk together ginger, soy sauce, lime juice, honey or maple syrup, and Sriracha until smooth.
Toss It All Together: In a large mixing bowl, combine cooled noodles and chopped veggies. Pour dressing over and toss gently.
Add Final Touches: Sprinkle chopped peanuts on top before serving.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Salad
Method: Boiling, Mixing
Cuisine: Asian

Nutrition

Serving Size: 1 bowl (about 250g)
Calories: 320
Sugar: 10g
Sodium: 450mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 6g
Protein: 8g
Cholesterol: 0mg

Keywords: Feel free to customize the salad by adding your favorite vegetables or protein like shrimp or tofu. To maintain freshness, store leftover salad in an airtight container in the fridge for up to three days. Keep dressing separate until serving.