Description
This refreshing Spring Roll Salad with Spicy Ginger Dressing combines crisp mixed greens, fresh herbs, shrimp, and rice noodles for a light, vibrant meal. Tossed in a zesty, homemade spicy ginger dressing with a hint of sweetness and heat, it’s a perfect no-cook, quick salad bursting with Asian-inspired flavors and crunchy sesame seed topping.
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
Dressing Ingredients
- 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: Rinse and dry the mixed greens thoroughly then place them in a large salad bowl. Grate the carrots and add to the bowl. Thinly slice the cucumber and red bell pepper, then add them to the bowl along with the chopped cilantro, mint, and green onions.
- Add Shrimp and Noodles: Slice the cooked shrimp into bite-sized pieces and add them to the salad bowl. Set aside the cooked rice noodles in a separate bowl for now.
- Make the Spicy Ginger Dressing: In a small bowl, combine grated fresh ginger, minced garlic, rice vinegar, soy sauce, honey, lime juice, and sriracha sauce. Whisk everything together well, then slowly drizzle in the olive oil while continuing to whisk to emulsify the dressing.
- Toss the Salad: Pour the prepared dressing over the mixed salad ingredients in the large bowl. Toss gently to ensure the dressing evenly coats the vegetables, shrimp, and noodles.
- Add Sesame Seeds: Sprinkle the sesame seeds over the salad just before serving for an added layer of texture and flavor.
- Serve or Chill: Serve the salad immediately, or refrigerate it for up to one hour to allow the flavors to meld for a more developed taste.
Notes
- This salad works best with pre-cooked shrimp; alternatively, use cooked chicken for a different protein.
- The rice noodles should be cooked according to package instructions and cooled before adding to the salad.
- Adjust the amount of sriracha according to your preferred spice level.
- For a gluten-free version, ensure the soy sauce is tamari or gluten-free.
- To enhance crunch, you can lightly toast the sesame seeds before sprinkling them on the salad.
