Spring Roll Salad Spicy Ginger Dressing (Print)
Crisp vegetables and shrimp meet zesty ginger dressing in this Vietnamese-inspired fresh salad.
# What You Need:
→ Protein
01 - 7 oz cooked shrimp, peeled and deveined
→ 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
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 lime juice, freshly squeezed
12 - 2 tablespoons fish sauce
13 - 2 tablespoons rice vinegar
14 - 1 tablespoon honey or 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
19 - 1 teaspoon toasted sesame oil
# How to Make:
01 - Prepare all vegetables and herbs as directed and set aside.
02 - Cook rice vermicelli according to package instructions, then rinse with cold water and drain well.
03 - In a large bowl, combine shrimp, lettuce, carrots, cucumber, bell pepper, bean sprouts, mint, and cilantro. Add rice vermicelli.
04 - In a separate bowl, whisk together all ingredients for the spicy ginger dressing until well combined. Taste and adjust seasoning as needed.
05 - Pour the dressing over the salad mixture and toss gently to coat evenly.
06 - Transfer to serving plates, sprinkle with chopped peanuts, and serve immediately.
# Expert Advice:
01 -
- Every bite hits you with crunch, heat, and bright tangy notes all at once
- It comes together faster than you can order takeout but tastes like you spent forever on it
02 -
- The noodles absorb dressing quickly so toss everything right before serving
- Let the dressing sit for 5 minutes to let the ginger and garlic mellow slightly
03 -
- Grate your ginger against the grain to avoid stringy bits in your dressing
- Taste the dressing before you pour it in and adjust the heat level