Description
All the fresh flavors of Vietnamese spring rolls in a vibrant, deconstructed salad topped with a zesty, spicy ginger dressing. Light, crisp, and perfect for warm days.
Ingredients
Scale
- 2 cups shredded romaine or napa cabbage
- 1 cup shredded carrots
- 1 cup cooked rice noodles (optional)
- 1/2 cup cucumber, thinly sliced
- 1/2 cup red bell pepper, thinly sliced
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup green onions, thinly sliced
- 1/4 cup chopped peanuts (for topping)
- For the dressing:
- 3 tbsp rice vinegar
- 1 tbsp soy sauce (or tamari)
- 1 tbsp lime juice
- 2 tsp honey or maple syrup
- 1 tbsp fresh ginger, grated
- 1 clove garlic, minced
- 1 tsp sesame oil
- 1–2 tsp sriracha or chili garlic sauce (adjust to taste)
Instructions
- In a large bowl, combine cabbage, carrots, noodles (if using), cucumber, bell pepper, mint, cilantro, and green onions.
- In a small bowl or jar, whisk together all dressing ingredients until smooth.
- Pour dressing over salad just before serving and toss well to coat.
- Top with chopped peanuts and serve immediately.
Notes
- Add grilled shrimp, tofu, or chicken for extra protein.
- To keep it vegan, use maple syrup instead of honey and tamari instead of soy sauce.
- Best served fresh, but components can be prepped in advance.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Salad, Main or Side
- Method: No-Cook, Mixing
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg