Go Back
Crunchy Thai quinoa salad with colorful vegetables, fresh herbs, and creamy peanut dressing, served in a bowl and garnished with chopped peanuts and lime wedges.

Spring Roll Salad with Spicy Ginger Dressing – Fresh, Crunchy & Full of Flavor

This Spring Roll Salad with Spicy Ginger Dressing is a fresh, crunchy twist on classic Vietnamese spring rolls—no wrapping required! Packed with crisp veggies, rice noodles, herbs, and optional shrimp or tofu, it’s tossed in a bold, zesty ginger dressing that brings heat and tang. Perfect for light lunches, meal prep, or healthy entertaining, this salad is gluten-free, dairy-free, and bursting with flavor. Serve chilled and garnish with chopped peanuts or sesame seeds for extra crunch.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Main Dish, Side Dish
Cuisine Southeast Asian Fusion, Thai, Vietnamese
Servings 4
Calories 350 kcal

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.
Keyword Gluten-Free, meal prep, rice noodles, spicy ginger dressing, Spring roll salad, summer salad, Vegan