Spring Roll Salad Spicy Ginger (Printable)

Crisp vegetables and tender shrimp tossed in a bold zesty ginger dressing for Vietnamese-inspired freshness.

# What You Need:

→ Protein

01 - 7 ounces cooked shrimp, peeled and deveined (or substitute with tofu for vegetarian option)

→ 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 (gluten-free, optional)
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 (or gluten-free soy sauce for vegetarian)
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 (e.g., grapeseed or sunflower)
19 - 1 teaspoon toasted sesame oil

# How-To Steps:

01 - Wash and prepare all vegetables as directed. Shred lettuce, shred carrots, julienne cucumber, thinly slice bell pepper. Rinse herbs and bean sprouts. Set aside.
02 - Prepare rice vermicelli according to package instructions until tender. Rinse thoroughly with cold water to stop cooking and prevent sticking. Drain well.
03 - In a large mixing bowl, combine cooked shrimp (or tofu), shredded lettuce, carrots, cucumber, bell pepper, bean sprouts, mint leaves, and cilantro. Add prepared rice vermicelli if using.
04 - In a separate bowl, whisk together lime juice, fish sauce, rice vinegar, honey, grated ginger, minced garlic, sriracha, neutral oil, and sesame oil until emulsified and well combined. Taste and adjust seasoning as desired.
05 - Pour the spicy ginger dressing over the salad mixture. Use salad tongs to toss gently, ensuring all ingredients are evenly coated with the dressing.
06 - Transfer dressed salad to individual serving plates or a large platter. Sprinkle with chopped roasted peanuts. Serve immediately while vegetables remain crisp.

# Helpful Tips:

01 -
  • All the fresh spring roll flavors without the wrapper wrestling match
  • The ginger dressing wakes up your whole palate in one bite
  • Cooks in under 30 minutes but tastes like restaurant quality
02 -
  • The dressing can be made ahead but add it right before serving or the vegetables will get soggy
  • Rice noodles absorb dressing quickly, so toss gently and do not let it sit too long
03 -
  • Taste the dressing before adding it to the salad and adjust the honey or sriracha as needed
  • Use a vegetable peeler to quickly julienne the cucumber for uniform strands

Return