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In recent years, there has been a remarkable surge in the popularity of salad recipes that embrace global flavors, and the Crispy Spring Roll Salad with Zesty Ginger Dressing is a prime example of this culinary trend. This vibrant dish captures the essence of traditional spring rolls while presenting it in a fresh and exciting salad format. With its colorful assortment of vegetables, herbs, and optional proteins, this salad not only pleases the eye but also tantalizes the taste buds.

Spring Roll Salad with Spicy Ginger Dressing

Elevate your mealtime with this Crispy Spring Roll Salad featuring a zesty ginger dressing! Packed with fresh veggies like cabbage, carrots, and bell peppers, this colorful dish is not only visually appealing but bursting with flavor. With optional shrimp or tofu for protein and a sprinkle of crunchy peanuts or cashews, it's a satisfying and nutritious choice. Perfect for a light lunch or dinner, enjoy this dish in just 25 minutes!
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Ingredients
  

1 cup rice vermicelli noodles

1 cup shredded cabbage (green and purple)

1 cup julienned carrots

1 cup bell peppers (red or yellow), thinly sliced

1/2 cup cucumber, julienned

1/2 cup fresh mint leaves, torn

1/2 cup fresh cilantro leaves

1/2 cup cooked shrimp or tofu (optional for protein)

1/4 cup chopped peanuts or cashews for topping

For the Spicy Ginger Dressing:

1/4 cup fresh lime juice

2 tbsp soy sauce or tamari

1 tbsp rice vinegar

2 tsp honey or agave syrup

1 tbsp sesame oil

1-inch piece fresh ginger, grated

1 clove garlic, minced

1/2 to 1 tsp chili paste (adjust based on spice preference)

Salt and pepper to taste

Instructions
 

Prepare the Rice Vermicelli: Boil water in a pot and place the rice vermicelli noodles in the hot water. Let them soak for 3-5 minutes until soft, then drain and rinse with cold water to stop cooking. Set aside.

    Mix the Vegetables: In a large mixing bowl, combine the shredded cabbage, julienned carrots, bell peppers, cucumber, mint, and cilantro. If using shrimp or tofu, add it in at this stage.

      Make the Dressing: In a small bowl, whisk together the lime juice, soy sauce, rice vinegar, honey, sesame oil, grated ginger, minced garlic, and chili paste. Taste and adjust the seasoning with salt and pepper.

        Combine the Salad: Add the softened rice vermicelli noodles to the bowl with the veggies. Drizzle half of the spicy ginger dressing over the salad, gently tossing everything together to coat.

          Garnish and Serve: Plate the salad in individual serving bowls and top with a sprinkle of chopped peanuts or cashews. Drizzle additional dressing on top as desired and serve immediately.

            Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4