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Spring Roll Salad

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Salad
  • For the Spicy Ginger Dressing
  • 3 cups shredded green or Napa cabbage
  • 1 cup shredded purple cabbage for color and crunch
  • 1 cup julienned carrots
  • 1 red bell pepper, thinly sliced
  • 1 cup cucumber, halved and thinly sliced
  • 1 cup fresh herbs mix of mint, cilantro, and Thai basil
  • 4 scallions, thinly sliced
  • 6–8 oz thin rice noodles (vermicelli), cooked and cooled
  • 1 avocado, sliced optional but glorious
  • 1 cup bean sprouts optional
  • 1/3 cup roasted peanuts or cashews, roughly chopped
  • Protein of choice (optional but recommended)
  • 8–12 shrimp, sautéed or poached
  • 1 chicken breast, grilled and sliced
  • 8 oz extra-firm tofu, pan-seared
  • 8 oz tempeh, marinated and seared
  • 3 tablespoons fresh lime juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon fish sauce optional for extra umami
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon sesame oil
  • 2–3 tablespoons neutral oil avocado or light olive oil
  • 1–1.5 tablespoons fresh ginger, finely grated
  • 1 clove garlic, finely grated
  • 1–2 teaspoons chili-garlic sauce or sriracha to taste
  • 1 teaspoon toasted sesame seeds optional

Method
 

  1. Boil water, add rice vermicelli, and cook 2–4 minutes until just tender. Drain and rinse under cold water so they don't clump into a sad noodle brick.
  2. In a jar or bowl, whisk lime juice, rice vinegar, soy, fish sauce (if using), honey, sesame oil, neutral oil, ginger, garlic, and chili-garlic sauce. Adjust heat and sweetness to your vibe. Add sesame seeds for extra sparkle.
  3. Shred cabbages, julienne carrots, slice bell pepper, cucumber, and scallions. Tear herbs roughly—big leaves mean big flavor hits.
  4. Sear tofu or tempeh until golden; grill or pan-sear chicken; quickly sauté shrimp until pink. Season lightly with salt and a squeeze of lime. Keep it simple so the dressing can flex.
  5. In a big bowl, layer cabbage, carrots, bell pepper, cucumber, scallions, and noodles. Add sprouts and herbs. Toss gently with half the dressing first.
  6. Top with avocado slices, your protein, and chopped peanuts. Drizzle more dressing as needed. Snap a pic (obviously), then devour.