Description
Spring Roll Salad with Spicy Ginger Dressing bursts with fresh flavors and vibrant textures, perfect for warm weather gatherings. This easy-to-make dish combines crunchy veggies, fragrant herbs, and a zesty ginger dressing that’s sure to impress your family and friends.
Ingredients
Scale
- 4 cups mixed greens (lettuce, spinach, arugula)
- 1 medium cucumber, diced
- 2 medium carrots, julienned
- 1 red bell pepper, sliced
- ½ cup fresh cilantro or mint
- 4 oz rice noodles (cooked al dente)
- 2 tbsp fresh ginger, grated
- 3 tbsp low-sodium soy sauce
- 2 tbsp lime juice (freshly squeezed)
- 1 tbsp honey or agave syrup
- 1 tbsp toasted sesame oil
Instructions
- Wash and dry all vegetables thoroughly. Dice cucumbers, julienne carrots, and slice red bell pepper into thin strips.
- Cook rice noodles according to package instructions until tender but firm. Drain under cold water.
- Whisk together ginger, soy sauce, lime juice, honey or agave syrup, and sesame oil in a bowl until smooth.
- In a large bowl, combine mixed greens, cooked rice noodles, cucumber, carrots, bell pepper strips, and fresh herbs. Drizzle dressing generously over the salad.
- Serve immediately on plates or in bowls with extra herbs as garnish.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 220
- Sugar: 9g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg