Spring Roll Salad with Spicy Ginger Dressing (Print version)

Fresh Vietnamese-inspired bowl with crisp vegetables, shrimp, and zesty ginger dressing.

# Ingredient List:

→ Protein

01 - 7 oz 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 - Wash and cut all vegetables as specified. Shred romaine lettuce, grate carrots, julienne cucumber, thinly slice red bell pepper. Pick fresh mint and cilantro leaves. Set aside in separate piles.
02 - Prepare rice vermicelli according to package directions. Once cooked, drain immediately and rinse thoroughly under cold running water to stop cooking and prevent sticking. Drain well and set aside.
03 - In a large mixing bowl, combine cooked shrimp (or tofu), shredded lettuce, carrots, cucumber, bell pepper, bean sprouts, fresh mint, 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. Whisk vigorously until emulsified and smooth. Taste and adjust seasoning as desired.
05 - Pour the prepared dressing over the salad mixture. Using salad tongs, toss gently but thoroughly to ensure all ingredients are evenly coated with the dressing.
06 - Transfer dressed salad to individual serving plates or bowls. Sprinkle chopped roasted peanuts over the top for garnish and crunch. Serve immediately while vegetables remain crisp.

# Expert Advice:

01 -
  • It delivers all the fresh, vibrant flavors of spring rolls without the tedious wrapper work
  • The spicy ginger dressing will make you want to put it on everything else in your life
  • It comes together in under 30 minutes but tastes like something from a restaurant
02 -
  • This salad does not sit well dressed, so wait until you are literally ready to eat before adding that dressing
  • The mint and cilantro combination is non negotiable, skipping either one makes it taste completely different
  • Fresh ginger matters so much here, ground ginger will give you a gritty texture and none of that bright, spicy punch
03 -
  • Use a vegetable peeler to julienne the cucumber if you do not want to break out a knife for fancy cuts
  • Toast your peanuts in a dry pan for 2 minutes before chopping them, it deepens their flavor dramatically

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