Spring Roll Salad Spicy Ginger Dressing (Print)

Fresh vegetables, shrimp, and rice noodles with zesty ginger dressing

# What You Need:

→ Salad Components

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→ Spicy Ginger Dressing

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# How to Make:

01 - Cook rice vermicelli noodles according to package instructions. Drain thoroughly and rinse under cold water to stop cooking process. Set aside in colander to drain completely.

02 - Combine salad greens, julienned carrot, cucumber, bell pepper strips, fresh mint, cilantro, and Thai basil in a large mixing bowl. Add cooked noodles and shrimp. Toss gently to distribute ingredients evenly without tearing 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 or jar. Emulsify until fully blended and slightly thickened.

04 - Drizzle spicy ginger dressing over salad mixture. Use tongs or salad servers to toss gently, ensuring all vegetables, noodles, and shrimp are evenly coated with dressing.

05 - Transfer salad to serving bowls or large platter. Sprinkle chopped roasted peanuts evenly over top. Serve immediately while vegetables remain crisp and noodles retain texture.

# Expert Advice:

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All the fresh flavors of spring rolls without the sticky rice paper struggle
The dressing keeps in the fridge for a week and makes everything taste better

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The salad gets soggy quickly once dressed, so always keep some dressing on the side for leftovers
Rice vermicelli noodles can turn into a solid block if you do not rinse them well with cold water

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Use a vegetable peeler to get thin ribbons of carrot and cucumber if you do not have a julienne tool
Double the dressing recipe and keep the extra in a jar for quick weeknight salads

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