Description

Spring has sprung with this vibrant Spring Roll Salad featuring fresh vegetables and a zesty Spicy Ginger Dressing. Bursting with flavor, this salad is not only visually stunning but also a delightful combination of textures that will brighten any meal. Perfect for potlucks or casual dinners, it’s easily customizable to suit your taste and dietary needs. Enjoy the explosion of freshness in every bite!

Ingredients

Scale

4 oz rice vermicelli noodles
2 cups green or purple cabbage, shredded
1 cup carrots, grated or julienned
½ cup cilantro, chopped
1 cup bell peppers, sliced (any color)
2 tbsp fresh ginger, grated
3 tbsp low-sodium soy sauce
1 tbsp honey or maple syrup
1 tbsp rice vinegar

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Instructions

Cook the rice vermicelli noodles according to package instructions (about 3 minutes). Drain and rinse under cold water.
While the noodles cool, chop the cabbage, carrots, bell peppers, and cilantro into bite-sized pieces.
In a bowl, whisk together grated ginger, soy sauce, honey (or maple syrup), and rice vinegar until well combined.
In a large bowl, combine cooled noodles and chopped vegetables. Drizzle half of the dressing over the mixture and toss gently to combine.
If time allows, refrigerate for about 30 minutes to let flavors meld.
Serve chilled with remaining dressing drizzled on top and extra cilantro for garnish.

Prep Time: 15 minutes
Cook Time: 3 minutes
Category: Salad
Method: Mixing
Cuisine: Asian

Nutrition

Serving Size: 1 bowl (200g)
Calories: 180
Sugar: 8g
Sodium: 320mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 5g
Cholesterol: 0mg