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Spring Roll Salad with Spicy Ginger Dressing

This salad transforms spring roll ingredients into a fresh bowl format with rice noodles, crunchy vegetables, herbs, and a spicy ginger dressing.

A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Fri, 03 Jan 2025 01:26:33 GMT
A colorful salad made with glass noodles, mixed vegetables, and topped with chopped peanuts and sesame seeds in a clear bowl.
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A colorful salad made with glass noodles, mixed vegetables, and topped with chopped peanuts and sesame seeds in a clear bowl. Save it
A colorful salad made with glass noodles, mixed vegetables, and topped with chopped peanuts and sesame seeds in a clear bowl. | myhomemaderecipe.com

Let me share my favorite lunch obsession: Spring Roll Salad with the most amazing Spicy Ginger Dressing! I came up with this recipe during a busy week when I was craving spring rolls but didn't have time for all that rolling and wrapping. Turns out, tossing all those fresh ingredients in a bowl with this incredible dressing might be even better than the original! My work lunch buddies now beg me to bring this to our potlucks.

Why This Salad is Pure Magic

You know those recipes that make you feel good while you're making them AND eating them? This is one of those! Every bite has something exciting crisp veggies, tender noodles, fresh herbs, and that dressing! Oh my goodness, that dressing. Plus, it's perfect for meal prep I make a big batch on Sunday, and my lunches are sorted for days.

Let's Grab Our Ingredients

  • Rice Noodles: The thin ones work best here they soak up all that yummy dressing!
  • Fresh Veggies: Go rainbow shopping! I use red peppers, cool cucumbers, sweet carrots, and purple cabbage.
  • Herbs: Fresh mint and cilantro make everything pop with flavor.
  • Crunchy Bits: Chopped peanuts and sesame seeds for that perfect texture.
  • Dressing Stars: Get ready for the dream team sesame oil, fresh ginger, garlic, soy sauce, rice vinegar, and just enough chili flakes to wake up your taste buds!

Let's Make Some Magic

Noodle Time
First up, those rice noodles! Cook them just until tender, then give them a good cold shower it keeps them bouncy and fresh.
Veggie Party
Here's where we channel our inner artist! I love cutting everything into thin strips it makes every bite perfect. Toss all those colorful veggies in your biggest bowl.
Dressing Dreams
Throw all your dressing ingredients into the blender and let it work its magic. I always sneak a taste at this point it's irresistible!
The Grand Finale
Now for the fun part! Toss everything together, sprinkle with those crunchy toppings, and watch everyone's eyes light up when they see it.

My Best Tips

After making this salad about a hundred times, I've learned a few tricks! Don't skip rinsing those noodles it really does make a difference. Try to cut all your veggies about the same size it makes every bite perfect. And that dressing? Give it a good blend until it's super smooth trust me on this one!

Meal Prep Magic

This salad is my meal prep bestie! I keep all the components separate in the fridge even the chopped herbs stay fresh this way. The dressing lasts for a week, and everything else holds up beautifully for 4-5 days. Just toss it all together when you're ready to eat. It's like having a fresh salad every single time!

Mix It Up

Sometimes I get creative with this salad! Last week I tossed in some juicy mango chunks game changer! My friend adds crispy tofu on top for protein, and my sister swears by adding avocado. The possibilities are endless, and that's what makes it so fun!

What Makes It Special

There's something magical about how all these simple ingredients come together. Every fork-full gives you something different the crunch of fresh veggies, the soft noodles, those fresh herbs, and that zippy dressing tying it all together. It's like a party in your mouth!

Serving Ideas

This salad plays well with others! It's amazing on its own for lunch, but I love serving it alongside grilled chicken or shrimp for dinner. Last weekend, I brought it to a BBQ and even the die-hard meat lovers were coming back for seconds!

Why You'll Fall in Love

This isn't just another salad it's a bowl full of joy! The colors make you happy before you even take a bite, and that first taste? Pure bliss! It's fresh, it's exciting, and it makes you feel amazing. Once you try it, you'll be hooked just like I am!

A clear glass bowl filled with colorful salad ingredients, including vermicelli noodles, mixed vegetables, cilantro, crushed peanuts, and garnished with red pepper flakes. Save it
A clear glass bowl filled with colorful salad ingredients, including vermicelli noodles, mixed vegetables, cilantro, crushed peanuts, and garnished with red pepper flakes. | myhomemaderecipe.com

Frequently Asked Questions

→ Can I make this salad ahead of time?

You can prep all components ahead and store separately. Cook and cool noodles, cut vegetables, and make dressing up to 2 days ahead. Combine just before serving to maintain freshness and crunch.

→ What type of rice noodles work best?

Thin rice noodles (vermicelli) work best as they're light and won't overwhelm the vegetables. Be sure to rinse well with cold water after cooking to stop the cooking process and prevent sticking.

→ Can I adjust the spiciness level?

Yes, customize the heat by adjusting the amount of red pepper flakes in the dressing. Start with less and add more to taste. The ginger also adds natural heat to the dressing.

→ What can I substitute for the fresh herbs?

While fresh cilantro and mint are traditional, you could use Thai basil, regular basil, or parsley. The fresh herbs add crucial flavor, so try to use at least one type of fresh herb.

→ How can I make this more filling?

Add protein like grilled chicken, shrimp, tofu, or tempeh. You can also increase the peanuts or add edamame for more protein while maintaining the vegetarian status.

Conclusion

This spring roll salad offers a refreshing take on traditional spring roll flavors, combining light rice noodles with crisp vegetables and a vibrant ginger dressing.

Spring Roll Salad

A deconstructed spring roll in salad form, featuring rice noodles, rainbow vegetables, fresh herbs, and a zesty ginger dressing.

Prep Time
40 Minutes
Cook Time
~
Total Time
40 Minutes
By: Zaho

Category: Salads

Difficulty: Intermediate

Cuisine: Asian-Fusion

Yield: 6 Servings (6 servings)

Dietary: Vegan, Vegetarian, Dairy-Free

Ingredients

01 Fresh ginger, minced (3 tablespoons).
02 Garlic cloves, minced (2 medium).
03 Soy sauce (2 tablespoons).
04 Agave nectar (1 tablespoon).
05 Rice vinegar (1/4 cup).
06 Sesame oil (2 tablespoons).
07 Canola or vegetable oil (1/4 cup).
08 Red pepper flakes (1/2-1 teaspoon).
09 Salt and pepper to taste.
10 Rice noodles (8 oz).
11 Green or purple cabbage, shredded (1 1/2 cups).
12 Cucumber, julienned (1 small).
13 Carrots, julienned (2 small).
14 Sweet pepper, julienned (1 medium).
15 Bean sprouts (1 cup).
16 Cilantro, minced (1/4 cup firmly-packed).
17 Mint, minced (1/4 cup firmly-packed).
18 Roasted peanuts, chopped (1/4 cup).
19 Additional cilantro and sesame seeds for topping.

Instructions

Step 01

Blend ginger, garlic, soy sauce, agave, vinegar, oils, and red pepper flakes until smooth. Season with salt and pepper.

Step 02

Cook rice noodles according to package directions. Rinse with cold water until cooled, drain well.

Step 03

In large bowl, combine noodles, cabbage, cucumber, carrot, pepper, bean sprouts, cilantro, and mint.

Step 04

Toss with dressing, season to taste. Garnish with peanuts, extra cilantro and sesame seeds.

Notes

  1. Best served immediately after adding dressing.
  2. Components can be prepped ahead and assembled just before serving.

Tools You'll Need

  • Food processor or blender.
  • Large serving bowl.
  • Sharp knife for julienning.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Soy.
  • Peanuts.
  • Gluten (check soy sauce).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 410
  • Total Fat: 10.3 g
  • Total Carbohydrate: 72.5 g
  • Protein: 7.3 g