Description
A fresh and vibrant salad inspired by spring rolls, featuring rice vermicelli noodles, crisp vegetables, fresh herbs, and a zesty spicy ginger dressing. Optional proteins like shrimp, tofu, or chicken can be added for extra substance.
Ingredients
- 8 oz rice vermicelli noodles
- 2 cups shredded cabbage (green or purple)
- 2 cups chopped romaine lettuce
- 2 carrots, julienned
- 1 cucumber, julienned
- 1 red bell pepper, julienned
- ½ cup fresh mint, minced
- ½ cup fresh cilantro, minced
- ½ cup roasted peanuts, chopped
- Optional protein: cooked shrimp, tofu, or chicken
- ¼ cup rice vinegar
- 2 tablespoons fresh lime juice
- 3 tablespoons soy sauce (or tamari)
- 1½ tablespoons grated fresh ginger
- 1 clove garlic, minced
- 3 tablespoons neutral oil (e.g., vegetable, canola)
- 1 teaspoon toasted sesame oil
- 2 teaspoons honey or maple syrup
- ¼-½ teaspoon red pepper flakes (adjust to taste)
Instructions
- Begin by cooking the rice vermicelli noodles according to package directions. Once tender, rinse them thoroughly under cold water to cool them down and prevent sticking. Drain well and set aside.
- Prepare your vegetables: julienne the carrots, cucumber, and red bell pepper. Finely shred the cabbage. Mince the fresh mint and cilantro.
- If adding protein, prepare it now (e.g., cook and chill shrimp, grill and shred chicken, or sauté tofu).
- For the dressing, whisk together the rice vinegar, lime juice, soy sauce, grated ginger, minced garlic, neutral oil, toasted sesame oil, honey (or maple syrup), and red pepper flakes in a small bowl or jar. Taste and adjust seasonings as needed, adding more sweet, tangy, or spicy elements to your preference.
- In a large serving bowl, combine the cooled rice noodles, shredded cabbage, romaine, julienned carrots, cucumber, red bell pepper, minced mint, and cilantro. Add your chosen protein if using.
- Just before serving, drizzle the spicy ginger dressing generously over the salad. Toss everything gently to ensure an even coating. Garnish with chopped roasted peanuts.
Notes
- This salad is best served fresh but can be prepped ahead; store components separately and dress just before eating to maintain crispness.
- For a vegan version, use maple syrup instead of honey and tamari instead of soy sauce if gluten-sensitive.
- Adjust red pepper flakes for desired spice level.