Description
A fresh and vibrant Spring Roll Salad featuring mixed greens, crunchy vegetables, tender shrimp, and delicate rice noodles, all tossed in a zesty and spicy ginger dressing. This light and flavorful salad captures the essence of traditional spring rolls in an easy-to-make bowl, perfect as a healthy lunch or light dinner.
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 and Herbs: Rinse and dry the mixed greens thoroughly, then place them in a large salad bowl. Shred the carrots and add them to the bowl. Thinly slice the cucumber and red bell pepper and add both to the bowl. Finely chop the fresh cilantro, fresh mint, and green onions, then sprinkle them over the vegetables.
- Add the Protein and Noodles: Slice the cooked shrimp into bite-sized pieces and add them to the salad bowl. Place the cooked rice noodles separately for now.
- Make the Spicy Ginger Dressing: In a small bowl, grate the fresh ginger and add the minced garlic. Add rice vinegar, soy sauce, honey, lime juice, and sriracha sauce. Whisk the ingredients together, then slowly drizzle in olive oil while continuing to whisk, creating a smooth, emulsified dressing.
- Toss the Salad: Pour the prepared dressing over the salad mixture. Gently toss everything together to ensure the dressing evenly coats the vegetables, shrimp, and noodles.
- Add the Sesame Seeds: Sprinkle the sesame seeds over the top of the salad for added texture and flavor.
- Serve or Chill: Serve the salad immediately for the freshest taste, or refrigerate for up to one hour to allow the flavors to meld.
Notes
- For a vegetarian version, omit the shrimp and add tofu or extra vegetables.
- Use gluten-free soy sauce if gluten intolerance is a concern.
- Rice noodles can be substituted with thinly sliced zucchini noodles for a low-carb option.
- The salad is best served fresh but can be refrigerated for up to an hour without losing its crispness.
- Adjust the amount of sriracha sauce in the dressing to control the spiciness.
