Spring Roll Salad Ginger Dressing (Printable version)
Crisp vegetables and shrimp in a zesty ginger dressing, inspired by Vietnamese spring rolls.
# 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 make it:
01 - Prepare all vegetables and herbs as directed and set aside.
02 - If using, cook rice vermicelli according to package instructions, then rinse with cold water and drain well.
03 - In a large bowl, combine shrimp (or tofu), lettuce, carrots, cucumber, bell pepper, bean sprouts, mint, and cilantro. Add rice vermicelli if using.
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 tips:
01 -
- All the fresh, bright flavors you love in spring rolls without the fussy wrapper work
- The dressing keeps for days and makes everything taste better
02 -
- This salad tastes best within 30 minutes of dressing, as the noodles start to absorb the dressing and soften over time
- If making ahead, keep the dressing separate and toss everything just before serving
03 -
- Dry your vegetables thoroughly after washing to prevent the dressing from becoming diluted
- Taste the dressing before adding it to the salad and adjust the lime or honey to your preference