Spring Roll Salad Spicy Ginger Dressing (Printable version)

Crisp vegetables, tender shrimp, and fresh herbs meet zesty ginger dressing in this vibrant Asian-inspired dish.

# What you need:

→ Salad Components

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→ Spicy Ginger Dressing

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# How to make it:

01 - Cook rice vermicelli noodles according to package instructions. Drain thoroughly and rinse under cold water to stop cooking process. Set aside in colander.
02 - In a large mixing bowl, combine salad greens, julienned carrot, cucumber, bell pepper strips, mint, cilantro, and Thai basil. Add cooked noodles and shrimp. Toss gently to distribute ingredients evenly.
03 - In a small bowl or jar, whisk together lime juice, rice vinegar, soy sauce, honey, toasted sesame oil, grated ginger, minced garlic, chopped chili, and neutral oil until emulsified and smooth.
04 - Drizzle spicy ginger dressing over salad mixture. Toss gently with salad servers or hands to coat all ingredients evenly without damaging delicate herbs and noodles.
05 - Transfer salad to individual serving bowls or large platter. Sprinkle chopped roasted peanuts over top for texture. Serve immediately while vegetables remain crisp.

# Expert tips:

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  • All the crunch and freshness of spring rolls without the fuss
  • The spicy ginger dressing wakes up everything it touches
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  • The dressing tastes even better after 30 minutes in the fridge
  • Dont dress the whole salad if youre saving leftovers for tomorrow
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  • Use a vegetable peeler to make quick work of those cucumber ribbons
  • The salad tastes best at room temperature, not straight from the fridge

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