Delicious Spring Roll Salad with Spicy Ginger Dressing Magic

A vibrant Spring Roll Salad with Spicy Ginger Dressing, packed with fresh veggies and flavors, perfect for a light yet satisfying meal.

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Course: Salads

Cuisine: Asian

Keyword: Fresh Vegetables, healthy salad, light meal, quick recipe, Spicy Ginger Dressing, Spring Roll Salad

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: servings

Calories: 250kcal

Equipment

bowl
Grater
Knife
Whisk

Ingredients

For the Salad

4 cups Mixed greens
1 cup Shredded carrots
1 cup Sliced cucumber
1 medium Red bell pepper
¼ cup Fresh cilantro
¼ cup Fresh mint
¼ cup Chopped green onions
1 cup Cooked shrimp
1 cup Rice noodles

For the Dressing

1 tablespoon Sesame seeds
¼ cup Rice vinegar
¼ cup Soy sauce
2 tablespoons Honey
2 tablespoons Fresh ginger
1 clove Garlic
2 tablespoons Lime juice
1 teaspoon Sriracha sauce
¼ cup Olive oil

Instructions

Step-by-Step Instructions

Rinse the mixed greens thoroughly under cool water, pat dry. Place in a large bowl.
Using a grater, shred the carrots and sprinkle over the mixed greens.
Slice the cucumber into rounds and add to the bowl.
Slice the red bell pepper into strips and fold into the salad.
Chop cilantro and mint, sprinkle over the salad.
Chop green onions and mix into the salad.
Slice cooked shrimp and add to the salad bowl.
Set aside the rice noodles in a separate bowl.
In a small bowl, combine minced ginger and garlic with vinegar, soy sauce, honey, lime juice, and sriracha to make the dressing.
Whisk until smooth, then slowly drizzle in the olive oil while whisking.
Pour dressing over the salad and toss gently together.
Sprinkle sesame seeds on top before serving.
Serve immediately or chill for up to an hour.

Notes

Use the freshest ingredients for best flavor. Adjust sriracha to taste to control spice levels. Store leftovers in an airtight container for up to 2 days.

Nutrition