This Spring Roll Salad with Spicy Ginger Dressing is a vibrant, fast, and fresh bowl packed with all the flavors of a classic spring roll, but without any of the rolling. It’s a simple, light meal that’s perfect for a quick weeknight dinner or an easy lunch.
A Few Reasons You’ll Adore This Dish
- Flavor Profile: A perfect balance of sweet, tangy, and spicy with a refreshing crunch from fresh vegetables and herbs.
- Time Commitment: This simple recipe comes together in under 30 minutes, making it ideal for a quick meal.
- Meal Prep Friendly: The components can be prepared ahead of time and assembled just before serving for a speedy lunch.
- Dietary Flexibility: Naturally light and can easily be made vegan and gluten-free with simple swaps.
- Key Ingredient: The Spicy Ginger Dressing is the star, bringing all the separate elements together with its bold, aromatic flavor.
What Goes Into Our Salad
For the Salad:
- 6 oz rice vermicelli noodles
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup shredded cabbage (red or green)
- 1 small cucumber, thinly sliced
- ½ cup fresh cilantro leaves
- ¼ cup fresh mint leaves
- 1 cup snap peas or edamame
- ¼ cup roasted peanuts, chopped
For the Spicy Ginger Dressing:
- 3 tablespoons soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- ½ to 1 teaspoon chili paste or sriracha (adjust to spice preference)
A Couple of Helpful Kitchen Tools
A Big, Roomy Bowl
A big, wide bowl is a must for tossing this salad properly without bruising the greens or breaking the noodles.
A Little Jar for Shaking
For the dressing, I find shaking all the ingredients together in a small jar is the easiest way to get it perfectly smooth and emulsified.
Bringing It All Together, Step by Step
First, a Quick Boil for the Noodles
Cook the rice noodles according to package directions. My best tip is to drain them just as they become tender and immediately rinse them under cold water. This stops the cooking process and keeps them from becoming sticky. Set them aside to drain completely.
Tossing Our Crisp Veggies and Herbs
In your largest salad bowl, gently combine the shredded carrots, thinly sliced bell pepper, cabbage, cucumber, fresh cilantro, mint, and snap peas. Add the cooled noodles and give everything a light toss to mix without breaking the noodles.
Shaking Up That Delicious Ginger Dressing
In a small jar or bowl, whisk together the soy sauce, rice vinegar, sesame oil, lime juice, honey, grated ginger, garlic, and chili paste. I always use a jar with a tight-fitting lid and give it a good shake—it’s quicker than whisking and so satisfying!
Uniting Everything with the Dressing
Pour that beautiful dressing over the salad. Use tongs to toss everything gently until all the noodles and veggies are evenly coated and glossy. Be sure to get all the way to the bottom of the bowl.
The Final Crunchy Touch
Right before you bring it to the table, top the salad with the chopped roasted peanuts. This ensures they stay wonderfully crunchy. This salad is delicious served chilled or at room temperature.
A Gentle Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used. This is intended as a helpful guide, not as a substitute for professional medical advice.
Ways to Make It Your Own (and a Little Lighter!)
- Whole-Grain Noodles: For a boost of fiber, you can substitute the rice vermicelli with brown rice noodles or even soba noodles.
- Add Lean Protein: To make this a more filling meal, add grilled chicken, shrimp, or baked tofu. Edamame is also a wonderful plant-based protein addition.
- Reduce the Sugar: If you’re watching your sugar intake, you can reduce the amount of honey or maple syrup in the dressing or omit it entirely. The lime juice and ginger still provide plenty of flavor.
My Favorite Ways to Serve This Salad
- With Summer Rolls: Serve a smaller portion of the salad alongside traditional fresh summer rolls for a fun and interactive meal.
- As a BBQ Side: This vibrant, crunchy salad is a wonderful and refreshing side dish for grilled meats or fish at a summer barbecue.
- In Lettuce Cups: For a light and low-carb option, scoop the salad into crisp butter or iceberg lettuce cups.
A Little Kitchen Wisdom: What to Watch For
- Overcooking the Noodles: Rice vermicelli cooks very quickly. Overcooking will result in mushy, clumpy noodles. Follow the package directions closely and test for doneness frequently.
- Not Rinsing the Noodles: Rinsing the cooked noodles under cold water is a crucial step. It removes excess starch, stops them from cooking further, and prevents them from sticking together.
- Dressing Too Early: If you’re not serving it right away, wait to add the dressing. The vinegar and salt will cause the fresh herbs and vegetables to wilt over time, losing their signature crunch.
Saving Some for Later
For the best results, store the salad components separately in airtight containers in the refrigerator. The chopped vegetables and herbs can be stored together for up to 3 days. The cooked noodles should be stored in their own container. The dressing can be made ahead and kept in a sealed jar in the fridge for up to a week. When you’re ready to eat, simply toss everything together.
From My Kitchen to Yours
This recipe is more than just a meal; it’s a memory of a warm day, sisterly ingenuity, and the simple joy of creating something delicious together. I hope this Fresh Spring Roll Salad with Spicy Ginger Dressing brings a little bit of that same brightness to your table and helps you create your own wonderful memories.
Answering a Few Questions You Might Have
Can I really make this ahead for my lunches?
Absolutely! This salad is great for meal prep. Just store the cooked noodles, chopped vegetables, and dressing in separate airtight containers in the refrigerator. Combine and toss them together just before serving to keep everything crisp and fresh.
What else can I add to make it a bigger meal?
This salad is a wonderful base for various proteins. Grilled chicken breast, sautéed shrimp, crispy baked tofu, or a soft-boiled egg would all be delicious additions to make it a heartier meal.
How do I make sure it’s truly gluten-free?
Yes, it can easily be made gluten-free. Rice noodles are naturally gluten-free, but be sure to use tamari instead of regular soy sauce in the dressing, as soy sauce typically contains wheat.
Print
Spring Roll Salad with Spicy Ginger Dressing
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
A vibrant, fresh, and easy-to-make salad packed with the flavors of classic spring rolls but without the rolling. Tossed with a bold, aromatic Spicy Ginger Dressing for the perfect light meal.
Ingredients
- 6 oz rice vermicelli noodles
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup shredded cabbage (red or green)
- 1 small cucumber, thinly sliced
- ½ cup fresh cilantro leaves
- ¼ cup fresh mint leaves
- 1 cup snap peas or edamame
- ¼ cup roasted peanuts, chopped
- 3 tablespoons soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- ½ to 1 teaspoon chili paste or sriracha (adjust to spice preference)
Instructions
- Cook the rice noodles according to package directions. Drain just as they become tender and rinse under cold water to stop the cooking. Set aside to drain completely.
- In a large salad bowl, gently combine shredded carrots, bell pepper, cabbage, cucumber, cilantro, mint, and snap peas. Add cooled noodles and toss lightly.
- In a small jar or bowl, combine soy sauce, rice vinegar, sesame oil, lime juice, honey, grated ginger, garlic, and chili paste. Shake or whisk until smooth.
- Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
- Top with chopped roasted peanuts just before serving to maintain crunch.
Notes
For best results, store components separately and combine before serving. Use tamari for a gluten-free version and adjust chili paste to taste. Add shrimp, chicken, or tofu for extra protein.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 8g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg
Keywords: spring roll salad, spicy ginger dressing, rice noodles, light meal, fresh vegetables