Description
This Spring Roll Salad with Spicy Ginger Dressing is a fresh and vibrant dish inspired by the flavors of traditional spring rolls, featuring crisp mixed greens, fresh herbs, cooked shrimp, and rice noodles. Tossed in a zesty and slightly sweet ginger-based dressing with a hint of heat from sriracha, this salad is a light and refreshing meal perfect for a quick lunch or a flavorful side dish.
Ingredients
Scale
Salad Ingredients
- 2 cups mixed greens
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1/2 cup red bell pepper, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup chopped green onions
- 1/2 cup cooked shrimp, sliced
- 1/2 cup rice noodles, cooked
- 1 tablespoon sesame seeds
Spicy Ginger Dressing
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, minced
- 1 tablespoon lime juice
- 1 tablespoon sriracha sauce
- 2 tablespoons olive oil
Instructions
- Prepare the vegetables: Rinse and dry the mixed greens thoroughly and place them in a large salad bowl. Grate the carrots and add them in. Thinly slice the cucumber and red bell pepper, and add them to the bowl. Finely chop the cilantro, mint, and green onions, then sprinkle them into the mixture.
- Add shrimp and noodles: Slice the cooked shrimp into bite-sized pieces and add them to the salad bowl. Place cooked rice noodles in a separate bowl and set aside for now.
- Make the dressing: In a small bowl, combine grated fresh ginger, minced garlic, rice vinegar, soy sauce, honey, lime juice, and sriracha sauce. Whisk the mixture well, then slowly drizzle in olive oil while whisking continuously to emulsify the dressing.
- Toss the salad: Pour the dressing over the salad mixture in the large bowl. Gently toss everything together to ensure even coating of the dressing on the vegetables, shrimp, and noodles.
- Add finishing touch: Sprinkle sesame seeds over the top of the salad to add flavor and crunch.
- Serve: Serve the salad immediately or refrigerate for up to an hour to let the flavors meld before serving.
Notes
- You can substitute shrimp with cooked chicken or tofu for a different protein option.
- Ensure the vegetables are fresh and crisp for the best texture.
- This salad is best served fresh but can be refrigerated for up to an hour before serving.
- Adjust the level of sriracha based on your preferred spice tolerance.
- Rice noodles should be cooked according to package instructions and cooled before adding to the salad.
