A light, refreshing Spring Roll Salad with spicy ginger dressing featuring crisp vegetables, tender noodles, and fragrant herbs.

Scale

1 cup rice vermicelli noodles

1 cup shredded carrots

1 cup thinly sliced bell peppers (red and yellow)

1 cup cucumber, thinly sliced

1 cup bean sprouts

1/2 cup fresh cilantro, chopped

1/2 cup fresh mint leaves, chopped

1/4 cup green onions, sliced

1/4 cup peanuts, crushed (optional)

For Spicy Ginger Dressing:

3 tablespoons fresh ginger, grated

2 tablespoons soy sauce

2 tablespoons rice vinegar

2 tablespoons honey or agave syrup

1 tablespoon sesame oil

1 teaspoon chili sauce (adjust based on spice preference)

1. Cook noodles according to package instructions. Drain, rinse with cold water, and set aside.

2. Slice carrots, bell peppers, cucumber, and green onions thinly.

3. Combine all vegetables and herbs in a large bowl.

4. Add noodles and toss gently.

5. Whisk together dressing ingredients in a separate bowl.

6. Pour dressing over salad and toss well.

7. Top with peanuts and serve immediately.

Optional: Add diced mango or tofu for variation.

Best served fresh or chilled. Store dressing separately if making ahead.