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All the crunchy fun and zingy flavors of classic Vietnamese-style spring rolls end up thrown together in this bright colorful bowl, all wrapped up by a spicy ginger sauce. I throw this together when I want something refreshing but still satisfying, and nothing beats a pile of fresh veggies on a busy weeknight. You can totally eat this as a standalone meal or scoop it up as a shareable side for friends and family.
The first time I tossed this together, it instantly became a Sunday lunch regular. Even picky folks are into that spicy ginger punch and those filling rice noodles.
Vibrant Ingredients
- Roasted peanuts: brings extra crunch I look for unsalted and top-notch
- Mint: fresh bursts of flavor grab only the brightest leaves
- Cilantro and sesame seeds: those little pops finish the dish with color and flavor
- Cilantro: makes it taste super fresh get perky stems and leafy tops
- Sweet pepper: nice color and sweet bite go for red or yellow for variety
- Carrots: for natural sugar choose juicy smaller ones and slice up thin
- Cucumber: cooling effect on every bite pick crunchy and slim-skinned
- Green or purple cabbage: brings texture shred up a tight fresh head
- Rice noodles: chewy satisfaction check for only rice in the ingredients
- Salt and pepper: adds balance grind fresh if possible
- Red pepper flakes: brings the heat dial up or down based on your mood
- Canola or vegetable oil: smooths out the dressing use anything mild tasting
- Sesame oil: gives a toasty aroma always grab the toasted kind for extra kick
- Rice vinegar: brightens up flavors I pick Japanese or seasoned types
- Agave nectar: sweetens the dressing stick to the lighter version for a soft taste
- Soy sauce: brings savory salt low-sodium keeps flavors nice and even
- Garlic: boosts depth softer garlic goes in for less bite
- Fresh ginger: minced for big flavor I pick fat heavy roots
Simple How-To Guide
- Finish It Off:
- Splash the spicy ginger sauce all over right before you dig in Toss things up again so everything gets covered. Sprinkle on more cilantro, peanuts, and sesame seeds if you like. Add a dash more salt or pepper, then get eating.
- Put the Bowl Together:
- Start with those cool rice noodles at the bottom. Layer on your prepped veggies and herbs like a mountain of color. Mix them gently so every bite is a surprise.
- Slice Veggies and Herbs:
- Shred the cabbage, then slice cucumber, carrots, and sweet peppers into thin strips. Chop the cilantro and mint. Give them a quick pat dry—they’ll stay snappy and fresh.
- Cook Rice Noodles:
- Bring a big pot of water to a rolling boil and toss your noodles in as the box says. Stir now and then so they don’t glue together. Rinse them under cold water right away to keep them cool and loose so they don’t clump in the salad.
- Blend Up the Ginger Dressing:
- Mix ginger, garlic, soy sauce, agave, rice vinegar, sesame oil, canola oil, and pepper flakes in a blender or food processor. Keep going until it’s silky and everything’s mixed. Taste and chill until ready for tossing.
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Mint is the game changer for super chill bites. My sister is obsessed and actually took leftovers home after dinner then texted me for bonus dressing the next day.
How to Store Leftovers
Keep the salad and dressing in totally separate containers till chow time. It keeps things crisp and happy rather than soggy and limp. The undressed mix lasts a couple days in the fridge sealed tight, and the spicy dressing holds up in a jar for about a week.
Swap-Out Tips
Can’t get mint? No problem—basil or Thai basil brings a new twist. If tree nuts are a no-go, try toasted sunflower seeds for a fast swap. Apple cider vinegar steps in fine for rice vinegar. Use gluten free soy sauce or coconut aminos to make sure it’s safe for everyone.
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Fun Ways to Serve
Heaps of this in a big shallow bowl look amazing—don’t forget an avalanche of peanuts. Add grilled chicken or baked tofu for a power meal. I like to pack single servings in jars for work lunches or bring a big bowl to potlucks because it holds up so well.
About the Ingredients
Borrowing the spirit of Vietnamese spring rolls, this dish blends those bold Southeast Asian herbs and playful crunches people crave. You get that same mix of fresh bursts and hearty bites in every forkful here.
Frequently Asked Questions About Recipes
- → Is it okay to swap out the veggies in this salad?
Totally! Go for bell pepper, snap peas, or lettuce—just toss in whatever crunchy veggies you like best.
- → What if I don't want it too spicy?
No sweat, just scale back or skip the red pepper flakes to cut down on the heat but still keep that gingery hit.
- → Can I use different noodles instead of rice noodles?
Sure thing, soba or vermicelli noodles are great here. Just change up the cook time if needed.
- → What's the best way to serve or save this for later?
Dressing is best added just before you eat so everything stays crisp. If storing, keep dressing and veggies apart until it's time to dig in.
- → How do I make this more filling with added protein?
Throw in some tofu, edamame, shrimp, or sliced grilled chicken for a heartier, more satisfying bowl.