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Spring Roll Salad with Spicy Ginger Dressing

Heal Your Cravings with Spring Roll Salad & Spicy Ginger Dressing

Delight in this Spring Roll Salad with Spicy Ginger Dressing, featuring fresh veggies and shrimp for a quick and zesty meal.
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Prep Time 35 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups mixed greens a colorful base
  • 1 cup shredded carrots adds natural sweetness
  • 1 cup sliced cucumber refreshing and hydrating
  • 1 medium red bell pepper sweet and crisp
  • ¼ cup fresh cilantro unique aromatic flavor
  • ¼ cup fresh mint adds a refreshing twist
  • 2 tablespoons chopped green onions mild onion flavor
  • 1 cup cooked shrimp provides protein
  • 1 cup cooked rice noodles adds chewy texture
For the Dressing
  • 2 tablespoons sesame seeds for added crunch
  • ¼ cup rice vinegar adds tangy sweetness
  • 2 tablespoons soy sauce brings depth of flavor
  • 1 tablespoon honey natural sweetness
  • 1 tablespoon fresh ginger spicy aromatic kick
  • 1 clove garlic robust flavor
  • 1 tablespoon lime juice brightens flavors
  • 1 teaspoon sriracha sauce adds a spicy edge
  • ¼ cup olive oil creates silky texture

Equipment

  • salad bowl
  • box grater
  • Food Processor
  • Knife
  • Whisk
  • small bowl

Method
 

Preparation Steps
  1. Rinse and dry the mixed greens thoroughly. Pat them dry with paper towels before setting aside in a large salad bowl.
  2. Peel and shred the carrots, then add them to the bowl with the mixed greens.
  3. Slice the cucumber and add it to the salad bowl.
  4. Slice the red bell pepper thinly and toss it into the salad bowl.
  5. Chop fresh cilantro and mint finely, then sprinkle them over the salad.
  6. Chop the green onions finely and add them to the mixture.
  7. Slice the cooked shrimp into bite-sized pieces and fold them into the salad.
  8. Set the cooked rice noodles aside in a separate bowl.
  9. Grate the fresh ginger and mince the garlic. Combine them with olive oil in a small bowl.
  10. Add rice vinegar, soy sauce, honey, lime juice, and sriracha to the ginger and garlic mix, whisking until smooth.
  11. Drizzle olive oil into the dressing while whisking to emulsify.
  12. Pour the dressing over the salad and toss gently to combine.
  13. Sprinkle sesame seeds over the salad just before serving.
  14. Serve immediately or refrigerate for up to an hour before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 40mgCalcium: 50mgIron: 2mg

Notes

Ensure greens are dry for optimal texture. Adjust spice level to your preference.

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