Zesty Spring Roll Salad with Spicy Ginger Dressing Recipe

Crisp vegetables dance with delicate rice paper spring roll wrapper magic in this vibrant salad packed with zesty flavors.

Refreshing herbs and crunchy textures create a delightful harmony on your plate.

The spicy ginger dressing brings a bold kick that awakens every single bite.

Layers of fresh ingredients blend seamlessly, offering a light yet satisfying meal.

Each forkful delivers a perfect balance of coolness and heat.

Chopped green onions and cilantro add a bright, aromatic touch to this colorful dish.

You’ll love how easily this restaurant-quality salad comes together in your own kitchen.

FAQs

• Are spring rolls different from this salad?

This salad takes classic spring roll ingredients and transforms them into a fresh, vibrant dish without the wrapper, focusing on raw vegetables and noodles for a lighter meal.

• Can I make this salad ahead of time?

Prepare the dressing and chop vegetables in advance, but mix ingredients just before serving to keep everything crisp and prevent soggy noodles.

• Is this salad suitable for special diets?

Yes, it’s naturally vegetarian and can be easily made vegan by using agave. It’s also gluten-free if you choose tamari instead of soy sauce.

• How spicy is the ginger dressing?

The dressing has a mild heat from red pepper flakes, but you can adjust spice levels by adding more or less flakes to suit your taste preference.

Spring Roll Salad – Top Flavor Features

• This recipe transforms traditional spring rolls into a fresh, vibrant salad that comes together faster than wrapping individual rolls, perfect for busy weeknights.
• Packed with colorful vegetables, herbs, and protein-rich peanuts, this dish delivers a nutritional punch while keeping meals light and satisfying.
• Swap ingredients based on what's in your fridge, making this salad adaptable for vegetarians, vegans, or those wanting to experiment with different flavors and textures.
• Its bright, zesty dressing and mix of crunchy vegetables make this salad a hit at potlucks, summer gatherings, and family dinners, appealing to various taste preferences.

Spring Roll Salad Ingredients Lineup

• Fresh Ginger: A zesty root that adds bright and spicy flavor to the dressing.
• Garlic: A pungent ingredient that provides depth and aromatic complexity.
• Soy Sauce, Agave, Vinegar: Adds balanced sweet, salty, and tangy notes to the dressing.
• Vegetable Oil, Sesame Oil: Provides smooth texture and rich nutty undertones.
• Red Pepper Flakes: Introduces a subtle heat to the dressing.
• Salt, Black Pepper: Enhances and balances the overall flavor profile.

• Rice Noodles: A light and delicate base that absorbs the dressing beautifully.
• Cabbage, Cucumber, Carrot: Fresh vegetables that add crunch and vibrant color.
• Bell Pepper: Provides sweet and crisp texture to the salad.
• Bean Sprouts: Adds a fresh and light crunch to the dish.

• Cilantro, Mint: Fresh herbs that bring bright and aromatic notes to the salad.
• Peanuts, Sesame Seeds: Crunchy toppings that provide texture and nutty flavor.

Tools for Spring Roll Salad Success

• Blender: Essential for creating a silky smooth dressing with perfect consistency.
• Large mixing bowl: Crucial for combining and tossing all salad ingredients together.
• Cutting board: Needed for chopping vegetables and herbs with precision.
• Chef's knife: Sharp tool for slicing cucumber, carrot, and pepper into thin strips.
• Measuring spoons: Helpful for accurately portioning dressing ingredients.
• Colander: Perfect for draining and rinsing rice noodles after cooking.
• Wooden spoon or tongs: Great for mixing and serving the salad.

Spring Roll Salad – Prep and Assembly

Step 1: Whip Up the Zesty Dressing

Grab your blender and toss in fresh ginger, minced garlic, soy sauce, agave nectar, rice vinegar, and a mix of sesame and olive oils.

Sprinkle in some red pepper flakes for a kick.

Blend everything until silky smooth.

Add a pinch of salt and pepper to make the flavors pop.

Step 2: Cook the Noodle Base

Boil water and cook rice noodles exactly as the package suggests.

Once done, rinse them under cold water to stop the cooking process and cool them down completely.

Drain thoroughly, ensuring no excess water remains.

Step 3: Chop and Prepare Fresh Vegetables

• Crisp green cabbage
• Crunchy cucumber
• Vibrant carrots
• Sweet bell peppers
• Fresh bean sprouts
• Fragrant cilantro
• Bright mint leaves

Slice and dice each vegetable into thin, elegant strips that will dance through the noodles.

Step 4: Create the Salad Masterpiece

In a large mixing bowl, gently combine the cooled noodles with all the chopped vegetables.

Pour the spicy ginger dressing over the mixture, tossing everything together until each ingredient is perfectly coated.

Step 5: Final Flourish

Sprinkle roasted peanuts, extra cilantro, and a handful of sesame seeds on top.

Serve immediately and enjoy the explosion of textures and flavors in every bite.

Spring Roll Salad – Chef’s Best Tips

• Replace rice noodles with zucchini noodles or cauliflower rice for a low-carb, gluten-free alternative that keeps the dish light and fresh.
• Chop vegetables and make dressing up to 2 days in advance to streamline meal preparation and save time during busy weeknights.
• Add grilled tofu, shredded chicken, or shrimp to transform this salad into a more substantial main course with extra nutrition.
• Control heat by reducing or increasing red pepper flakes, allowing you to customize the dressing's intensity to your personal taste preferences.
• Keep dressing and salad components separate until serving to maintain crisp vegetable texture and prevent soggy ingredients.

Mix Up Spring Roll Salad Flavors

• Vegan Protein Power: Replace noodles with quinoa, add edamame and tofu for extra protein and plant-based nutrition.
• Gluten-Free Friendly: Swap soy sauce with tamari, use rice noodles, ensure all ingredients are gluten-free certified.
• Low-Carb Veggie Wrap: Replace noodles with lettuce wraps, use cauliflower rice as base, keep spicy ginger dressing.
• Seafood Sensation: Add cooked shrimp or crab meat, swap mint with fresh basil for a coastal-inspired version.

Ways to Serve Spring Roll Salad

• Picnic Perfect Plate: Pack this vibrant salad in portable containers for a refreshing lunch on-the-go that stays crisp and delicious.
• Appetizer Transformation: Serve small portions as a light starter before main courses, letting guests enjoy the bright, zesty flavors as a palate opener.
• Protein Power-Up: Add grilled chicken, shrimp, or tofu to elevate the salad's nutritional value and create a more substantial meal with extra protein.
• Fresh Herb Boost: Sprinkle additional fresh mint and cilantro just before serving to enhance the aromatic profile and add a burst of garden-fresh flavor.

Storage for Spring Roll Salad Leftovers

• Store leftover salad in an airtight container in the fridge for up to 2 days. Keep dressing separate to prevent soggy vegetables.
• Place container in coldest part of refrigerator to maintain crisp texture and fresh flavor.
• Before serving, drain any excess liquid and gently toss with fresh herbs and a splash of dressing to restore brightness.
• Do not freeze this salad as fresh vegetables will lose crunch and become watery when thawed.

Spring Roll Salad with Spicy Ginger Dressing Recipe

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4.8 from 39 reviews

• Total Time: 20 minutes
• Yield: 4 1x

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Description

Vietnamese-inspired spring roll salad with spicy ginger dressing combines fresh herbs, crisp vegetables, and tender protein in a light, refreshing dish. Diners will discover complex flavors and textures that dance across their palate with each delightful bite.

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Ingredients

Scale 1x2x3x

Protein and Noodles:

• 8 ounces (226 grams) rice noodles
• 1/4 cup (40 grams) roasted peanuts, chopped

Vegetables and Herbs:

• 1 1/2 cups (150 grams) green or purple cabbage, shredded
• 1 small cucumber, julienned
• 2 small carrots, julienned
• 1 medium sweet pepper, julienned
• 1 cup (100 grams) bean sprouts
• 1/4 cup (15 grams) cilantro, minced
• 1/4 cup (15 grams) mint, minced
• Additional cilantro for topping

Dressing Ingredients:

• 3 tablespoons fresh ginger, minced
• 2 medium garlic cloves, minced
• 2 tablespoons soy sauce
• 1 tablespoon agave nectar
• 1/4 cup (60 milliliters) rice vinegar
• 2 tablespoons sesame oil
• 1/4 cup (60 milliliters) canola or vegetable oil
• 1/2–1 teaspoon red pepper flakes
• Salt and pepper to taste
• Sesame seeds for topping

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Instructions

1. Pulverize the dressing ingredients in a blender until achieving a silky, uniform consistency, combining fresh ginger, minced garlic, soy sauce, agave nectar, rice vinegar, sesame and vegetable oils, and red pepper flakes. Adjust seasoning with salt and pepper to enhance flavor profile.
2. Prepare rice noodles following package instructions, typically boiling for 3-4 minutes until tender. Immediately transfer to a colander and rinse thoroughly with cold water to halt cooking process and prevent clumping. Drain completely.
3. Select a spacious mixing bowl and gently combine cooled noodles with thinly sliced cabbage, julienned cucumber, shredded carrot, diced bell pepper, crisp bean sprouts, chopped fresh cilantro, and torn mint leaves.
4. Drizzle prepared dressing over the salad, carefully tossing to ensure even distribution and coating of ingredients. Taste and modify seasoning if needed. Finish by sprinkling roasted chopped peanuts, additional fresh cilantro, and toasted sesame seeds as garnish for added texture and visual appeal.

Notes

• Customize the heat level by adjusting red pepper flakes in the dressing for a milder or spicier kick.
• Swap rice noodles with zucchini noodles or cauliflower rice for a low-carb, gluten-free alternative.
• Toast peanuts briefly in a dry skillet to enhance their nutty flavor and add a delightful crunch to the salad.
• Prep vegetables ahead of time and store separately to maintain freshness, making this a quick weeknight meal option.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Lunch, Appetizer, Snacks
• Method: Blending
• Cuisine: Asian

Nutrition

• Serving Size: 4
• Calories: 350
• Sugar: 5g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 10g
• Cholesterol: 0mg