Spring Roll Salad with Spicy Ginger (Printable)

Crisp vegetables, tender shrimp, and fresh herbs tossed in a zesty ginger dressing for a light, refreshing meal.

# What You Need:

→ Salad Components

01 - 7 oz cooked shrimp, peeled and deveined
02 - 3.5 oz rice vermicelli noodles
03 - 1 medium carrot, julienned
04 - 1 small cucumber, julienned
05 - 1 red bell pepper, thinly sliced
06 - 2 cups mixed salad greens
07 - 1/2 cup fresh mint leaves
08 - 1/2 cup fresh cilantro leaves
09 - 1/2 cup fresh Thai basil leaves
10 - 2 tablespoons roasted peanuts, roughly chopped

→ Spicy Ginger Dressing

11 - 2 tablespoons fresh lime juice
12 - 2 tablespoons rice vinegar
13 - 2 tablespoons soy sauce (use tamari for gluten-free)
14 - 1 tablespoon honey or maple syrup
15 - 2 teaspoons toasted sesame oil
16 - 1 tablespoon fresh ginger, finely grated
17 - 1 garlic clove, minced
18 - 1 small red chili, finely chopped
19 - 2 tablespoons neutral oil

# How-To Steps:

01 - Cook rice vermicelli noodles according to package directions. Drain thoroughly and rinse under cold running water to stop cooking and prevent sticking. Set aside in colander.
02 - In a large mixing bowl, combine salad greens, julienned carrot, cucumber, and sliced red bell pepper. Add fresh mint, cilantro, and Thai basil leaves. Add the cooled noodles and shrimp. Toss ingredients gently with clean hands or salad servers to distribute evenly without crushing delicate herbs.
03 - In a small bowl or lidded jar, whisk together lime juice, rice vinegar, soy sauce, honey, toasted sesame oil, grated ginger, minced garlic, and chopped red chili. While whisking continuously, slowly drizzle in the neutral oil to emulsify. Continue whisking until dressing is fully blended and slightly thickened.
04 - Pour the spicy ginger dressing over the salad mixture. Using salad servers or tossing spoons, gently lift and fold ingredients until all components are evenly coated with dressing. Avoid vigorous tossing to maintain texture integrity.
05 - Transfer dressed salad to individual serving bowls or a large platter. Sprinkle roasted chopped peanuts evenly across the top as final garnish. Serve immediately while vegetables remain crisp and noodles retain their texture. Additional fresh herbs may be added as optional garnish.

# Helpful Tips:

01 -
  • Its like eating a spring roll without the fussy wrapper work
  • The spicy ginger dressing will make you want to put it on everything else too
02 -
  • The salad gets soggy quickly, so dress it right before serving or serve dressing on the side
  • Room temperature shrimp work better than cold ones straight from the fridge
03 -
  • Toast your own peanuts instead of buying them pre roasted for next level flavor
  • Let the dressing sit for 15 minutes before using to let the ginger really bloom

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