This colorful Fresh Spring Roll Salad packs a punch with crunchy veggies and fresh herbs. Topped with a zesty ginger dressing, it’s super refreshing and perfect for any meal!
It looks like a work of art on a plate! I love tossing in all my favorite ingredients and drizzling that spicy dressing on top. Easy and delicious? Yes, please! 🌱
Key Ingredients & Substitutions
Red and Green Cabbage: Both types add crunch and color. If you can’t find them, a mix of leafy greens or romaine works well. I often swap in napa cabbage for a slightly sweeter taste.
Carrot: Julienne the carrot for a nice bite. If carrots aren’t handy, you can use bell pepper or jicama for crunch.
Cucumber: A refreshing element! Any firm cucumber type works, but English cucumbers are less bitter. Use zucchini as a substitute if you’re looking for something different.
Shrimp or Tofu: For protein, shrimp is fantastic, but firm tofu is a great vegetarian alternative. You can leave it out entirely for a lighter salad.
Fresh Herbs: The mint, cilantro, and basil combo brings freshness. If you’re not a fan of one, parsley or dill can add a nice flavor, too.
How Do I Make the Perfect Spicy Ginger Dressing?
The dressing is key to this salad, balancing flavors beautifully. Here’s how to nail it:
- Start with your liquids: whisk together soy sauce, rice vinegar, and lime juice. This gives the base flavor.
- Then add sweetness with honey or maple syrup, plus the ginger, garlic, and chili for a kick.
- Finish with sesame oil for a nutty twist. If it’s too thick, stir in a tablespoon of water to thin it.
Mix well until all ingredients are blended. Taste and adjust—it should be tangy, spicy, and a little sweet according to your preference!
Fresh Spring Roll Salad With Spicy Ginger Dressing
Ingredients You’ll Need:
For the Salad:
- 2 cups shredded red cabbage
- 2 cups shredded green cabbage
- 1 large carrot, julienned
- 1 cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1 cup bean sprouts
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh basil leaves
- 3 green onions, sliced
- 1 cup cooked shrimp or tofu, optional
- 1/2 cup crushed peanuts (for garnish)
For the Spicy Ginger Dressing:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, minced
- 1 small red chili, finely chopped (adjust to taste)
- 2 tablespoons sesame oil
- 1 tablespoon water (to thin if needed)
How Much Time Will You Need?
This salad takes about 20 minutes to prepare and assemble. You’ll spend a few minutes chopping and mixing, with no cooking involved, and it’s ready to enjoy fresh!
Step-by-Step Instructions:
1. Prepare the Salad Ingredients:
Start by shredding the red and green cabbage, julienning the carrot and cucumber, and thinly slicing the red bell pepper. Place all these ingredients along with the bean sprouts and sliced green onions in a big salad bowl. It should look colorful and inviting!
2. Add Fresh Herbs:
Next, gently toss in the fresh mint, cilantro, and basil leaves. These herbs add an amazing burst of flavor to the salad, making it vibrant and fragrant.
3. Add Protein (if desired):
If you’d like some protein, now is the time to add the cooked shrimp or tofu. It’s completely optional, so feel free to skip it for a lighter dish!
4. Make the Spicy Ginger Dressing:
In a small bowl, whisk together all the dressing ingredients: soy sauce, rice vinegar, lime juice, honey, grated ginger, minced garlic, chopped chili, sesame oil, and a tablespoon of water if you need to thin it out. Taste it and adjust spices if you’d like more heat!
5. Combine Salad and Dressing:
Pour the spicy ginger dressing over the prepared salad ingredients. Toss everything well until the salad is evenly coated in that delicious dressing. It’s nice to make sure every bite has flavor!
6. Garnish and Serve:
Finish by sprinkling the crushed peanuts on top for a crunchy texture. Serve the salad right away for the freshest taste. It’s perfect as a light meal or a colorful side dish at dinner!
Enjoy your fresh and crunchy salad! It’s not only delicious but also a feast for the eyes.🌿
Can I Use Different Vegetables in This Salad?
Absolutely! Feel free to customize the salad with your favorite veggies. Bell peppers, carrots, and cucumbers are common, but you can also add zucchini, radishes, or snap peas for variety. Just keep the crunch factor in mind!
How Can I Make This Salad Vegan?
Making the salad vegan is easy! Simply omit the shrimp and use firm tofu as the protein. Make sure to substitute honey with maple syrup or agave syrup in the dressing for sweetness!
How to Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep the dressing separate until you’re ready to serve again to avoid sogginess. Give it a good toss before enjoying!
Can I Prepare This Salad in Advance?
You can prep the salad ingredients a day ahead and store them in the fridge. Keep the dressing separate until you’re ready to serve to keep everything fresh and crunchy. Just toss and enjoy when you’re ready!
