Laura Mariano
What Is Spring Roll Salad with Spicy Ginger Dressing?
Spring Roll Salad with Spicy Ginger Dressing is a vibrant, deconstructed take on traditional spring rolls. Instead of wrapping ingredients in rice paper, this salad layers rice noodles with crisp vegetables, fresh herbs, and a bold, zesty dressing. It’s a refreshing dish that celebrates texture and flavor—perfect for warm weather, light dinners, or meal prep. The spicy ginger dressing adds a punchy kick, balancing sweet, tangy, and savory notes. With its colorful presentation and customizable ingredients, this salad is both nourishing and satisfying. Whether served as a main or side, it’s a crowd-pleaser that’s easy to assemble and endlessly adaptable.
Ingredient Overview
For the salad:
- Rice noodles (thin or medium-width)
- Cucumber, carrots, bell pepper (julienned)
- Shredded cabbage (green or purple)
- Bean sprouts (optional for added crunch)
- Fresh mint and cilantro (for brightness)
- Chopped peanuts and sesame seeds (garnish)
For the spicy ginger dressing:
- Soy sauce (or tamari for gluten-free)
- Sesame oil (adds nutty depth)
- Rice vinegar (for tang)
- Honey or agave nectar (sweetness)
- Fresh ginger and garlic (aromatic base)
- Lime juice (citrusy lift)
- Sriracha or red pepper flakes (heat)
Tip: Julienne vegetables for consistent texture and elegant presentation. This ensures every bite has a balanced crunch and makes the salad visually appealing. The dressing can be adjusted to taste—more lime for tang, more honey for sweetness, or extra sriracha for heat. Feel free to swap in seasonal veggies or add protein like tofu or shrimp.
Step-by-Step Preparation Instructions
- Cook the rice noodles: Prepare noodles according to package instructions. Once cooked, rinse thoroughly with cold water to stop cooking and prevent sticking. Drain well and set aside.
- Prep the vegetables: Julienne cucumber, carrots, and bell pepper into thin strips. Shred cabbage finely. If using bean sprouts, rinse and pat dry. Chop fresh mint and cilantro.
- Make the dressing: In a blender or bowl, combine soy sauce, sesame oil, rice vinegar, honey/agave, grated ginger, minced garlic, lime juice, and sriracha/red pepper flakes. Blend until smooth or whisk vigorously.
- Assemble the salad: In a large bowl, toss rice noodles with prepared vegetables and herbs. Add dressing just before serving to maintain crispness. Mix gently to coat evenly.
- Garnish: Top with chopped peanuts, sesame seeds, and extra herbs for flavor and texture. Serve chilled or at room temperature.
This salad is best enjoyed fresh but can be prepped ahead. It’s versatile, colorful, and packed with flavor—ideal for lunchboxes, potlucks, or a light dinner.
Tips for Perfect Texture & Flavor
- Rinse noodles in cold water after cooking to prevent clumping and keep them springy.
- Julienne vegetables uniformly for a consistent crunch and attractive presentation.
- Blend the dressing for a silky texture that coats ingredients evenly.
- Dress the salad just before serving to preserve the crispness of the vegetables.
- Use fresh herbs generously—they elevate the flavor and add brightness.
- Balance flavors in the dressing: adjust sweetness, acidity, and spice to your preference.
These tips ensure your salad is vibrant, flavorful, and satisfying every time.
Make-Ahead & Storage Tips
Prepare the salad components ahead but keep them separate. Store undressed salad in an airtight container in the fridge for up to 4 days. The spicy ginger dressing lasts up to 7 days refrigerated. Add dressing and garnishes just before serving to maintain texture. This salad is ideal for meal prep lunches, picnic sides, or quick weeknight dinners. For best results, pack dressing separately if taking it on the go.
Nutritional Highlights
Spring Roll Salad is naturally low in saturated fat and rich in fiber, vitamins, and antioxidants from fresh vegetables and herbs. It’s gluten-free when made with rice noodles and tamari. The dressing is vegan-friendly if you use agave nectar instead of honey. Add grilled tofu, tempeh, or shrimp for a protein boost. This dish supports heart health, digestion, and energy levels while being light and refreshing. It’s a smart choice for plant-based eaters and anyone seeking a nutrient-dense, flavorful meal.
Spring Roll Salad with Spicy Ginger Dressing – Fresh, Crunchy & Full of Flavor
Equipment
- Medium pot (for noodles)
- Colander
- Cutting board and knife
- Mixing bowls
- Blender or whisk
- Measuring spoons and cups
Ingredients
For the Salad:
- 6 oz rice noodles
- 1 cucumber, julienned
- 2 carrots, julienned
- 1 bell pepper, julienned
- 2 cups shredded cabbage
- 1 cup bean sprouts (optional)
- ¼ cup fresh mint leaves
- ¼ cup fresh cilantro
- ¼ cup chopped peanuts
- 1 tbsp sesame seeds
For the Spicy Ginger Dressing:
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp honey or agave nectar
- 1 tbsp grated fresh ginger
- 1 clove garlic, minced
- Juice of 1 lime
- 1 tsp sriracha or red pepper flakes (adjust to taste)
Instructions
Cook noodles:
- Boil rice noodles according to package instructions. Rinse with cold water and drain thoroughly.
Prep vegetables:
- Julienne cucumber, carrots, and bell pepper. Shred cabbage. Rinse bean sprouts if using. Chop herbs.
Make dressing:
- Blend or whisk soy sauce, sesame oil, rice vinegar, honey/agave, ginger, garlic, lime juice, and sriracha until smooth.
Assemble salad:
- In a large bowl, toss noodles with vegetables and herbs. Add dressing just before serving and mix gently.
Garnish:
- Sprinkle chopped peanuts, sesame seeds, and extra herbs on top. Serve chilled or at room temperature.
Notes
- Make-Ahead Tip: Store undressed salad and dressing separately. Combine before serving.
- Protein Boost: Add grilled shrimp, tofu, or chicken.
- Flavor Twist: Add mango or pineapple for sweetness; peanut butter for creamy dressing.
- Storage: Salad keeps 4 days; dressing lasts 7 days in fridge.
- Gluten-Free: Use rice noodles and tamari.
- Serving Ideas: Great in lettuce wraps or rice bowls.
