Spring Roll Salad Spicy Ginger (Print version)

Fresh vegetables, shrimp, and vermicelli noodles with spicy ginger dressing.

# Ingredient List:

→ 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
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 Make It:

01 - Cook rice vermicelli noodles according to package instructions. Drain thoroughly and rinse under cold running water to stop cooking and prevent sticking. Set aside in a separate bowl.
02 - In a large mixing bowl, combine salad greens, julienned carrot, cucumber, bell pepper strips, fresh mint, cilantro, and Thai basil. Add the cooled rice noodles and cooked shrimp. Toss gently to distribute ingredients evenly without damaging delicate herbs.
03 - In a small bowl or jar, whisk together lime juice, rice vinegar, soy sauce, honey, toasted sesame oil, grated ginger, minced garlic, chopped red chili, and neutral oil. Whisk vigorously until the mixture emulsifies into a smooth, well-blended dressing.
04 - Drizzle the spicy ginger dressing over the salad mixture. Using salad servers or tongs, toss gently to coat all ingredients evenly with the dressing, ensuring the noodles and vegetables are thoroughly seasoned.
05 - Transfer the dressed salad to individual serving bowls or a large serving platter. Sprinkle chopped roasted peanuts over the top for added texture and crunch. Serve immediately while vegetables remain crisp.

# Expert Advice:

01 -
  • The spicy ginger dressing wakes up everything it touches, turning simple vegetables into something extraordinary
  • All the satisfaction of spring rolls without the tedious wrapping process
  • Ready in under thirty minutes but tastes like you spent much longer
02 -
  • The salad needs to be dressed right before serving, otherwise the noodles soak up all the liquid and become heavy
  • Room temperature ingredients work better than cold ones, the flavors meld when everything is not refrigerator cold
03 -
  • If the dressing tastes too sharp, let it sit for five minutes and taste again, the flavors mellow
  • Use a vegetable peeler to julienne the carrot and cucumber if you want paper thin strips

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