Description
This vibrant Spring Roll Salad with Spicy Ginger Dressing combines fresh mixed greens, crisp vegetables, aromatic herbs, tender cooked shrimp, and delicate rice noodles. Tossed in a zesty, homemade ginger-based dressing with a hint of heat from sriracha, this salad offers a refreshing and healthy dish perfect for a light lunch or appetizer.
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 fresh ginger, grated
- 1 clove garlic, minced
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 tablespoon sriracha sauce
- 2 tablespoons olive oil
Instructions
- Prepare the Vegetables: Rinse and dry the mixed greens thoroughly, then place them into a large salad bowl. Peel and shred the carrots with a grater and add to the bowl. Thinly slice the cucumber and red bell pepper, then add these to the bowl along with the vegetables. Finely chop the fresh cilantro, mint, and green onions, and sprinkle them over the salad.
- Add Shrimp and Noodles: Slice the cooked shrimp into bite-sized pieces and add them to the salad bowl. Place the cooked rice noodles in a separate bowl while preparing the dressing.
- Make the Spicy Ginger Dressing: In a small bowl, combine grated ginger and minced garlic. Add rice vinegar, soy sauce, honey, lime juice, and sriracha sauce. Whisk the ingredients together until well combined, then slowly drizzle in olive oil while whisking continuously to emulsify the dressing.
- Toss Salad with Dressing: Pour the prepared dressing over the salad mixture and gently toss to ensure all ingredients are evenly coated.
- Garnish the Salad: Sprinkle sesame seeds over the top of the tossed salad to add flavor and texture.
- Serve: Serve immediately for best freshness, or refrigerate for up to one hour to let flavors meld before serving.
Notes
- For a vegetarian option, omit the cooked shrimp and consider adding tofu or extra vegetables.
- Use gluten-free soy sauce (tamari) to make this recipe gluten-free.
- If you prefer less heat, reduce or omit the sriracha sauce.
- Rice noodles should be cooked according to package instructions and rinsed under cold water to prevent sticking.
- This salad is best served fresh but can be refrigerated for up to 1 hour.
