Description
A vibrant and refreshing salad filled with colorful vegetables and tossed in a spicy ginger dressing, perfect for warm gatherings.
Ingredients
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)
Instructions
- Cook the rice vermicelli noodles in a large pot of boiling water until tender, then drain and rinse with cold water.
- Prepare the vegetables by slicing the carrots, bell peppers, and cucumber into thin ribbons and circles.
- In a large mixing bowl, combine the shredded carrots, sliced bell peppers, cucumbers, bean sprouts, cilantro, and mint.
- Gently fold in the cooled vermicelli noodles with the vegetable medley.
- In a small bowl, whisk together the dressing ingredients: grated ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce.
- Pour the dressing over the salad and toss gently to coat all ingredients.
- Transfer to a serving platter and top with crushed peanuts before serving.
Notes
Feel free to add seasonal vegetables or protein such as grilled chicken, shrimp, or tofu to customize the salad.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg