Why You’ll Love This Recipe

This salad brings all the flavors of a traditional spring roll in an easy-to-assemble format. No rolling required—just toss everything together! It’s bursting with texture and color from fresh veggies, herbs, and crunchy peanuts, and the spicy ginger dressing ties it all together. It’s also meal-prep friendly, making healthy eating easier.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Rice noodles
Sweet pepper
Cucumber
Carrots
Shredded cabbage
Peanuts
Fresh cilantro
Fresh mint
Sesame seeds

For the spicy ginger dressing:

Fresh ginger
Sesame oil
Garlic
Canola oil
Red pepper flakes
Soy sauce
Agave nectar
Rice wine vinegar

Directions

Cook the Rice Noodles: Follow the package instructions. Once cooked, rinse with cold water to cool and prevent sticking.
Prepare the Vegetables: Julienne the sweet pepper, cucumber, and carrots. Shred the cabbage. Chop the mint and cilantro.
Make the Dressing: Blend all the dressing ingredients in a food processor or blender until smooth.
Assemble the Salad: In a large bowl, combine the cooled noodles, vegetables, and herbs. Toss with the spicy ginger dressing.
Top and Serve: Garnish with peanuts and sesame seeds. Serve immediately or chill for later.

Servings and Timing

Servings: 6
Prep Time: 40 minutes
Total Time: 40 minutes

Variations

Add Protein: Add grilled shrimp, chicken, or tofu to make it a complete meal.
Fruit Twist: Add mango, pineapple, or orange for a hint of sweetness.
Vegetable Options: Swap in cherry tomatoes, bean sprouts, or avocado.

Storage/Reheating

Store the undressed salad and dressing separately in the fridge. The salad base lasts up to 4 days and the dressing up to 7 days. Combine just before serving to maintain freshness and crunch.

FAQs

Can I make this salad ahead of time?

Yes, it’s perfect for meal prep. Store the salad and dressing separately and combine when ready to serve.

Can I use a different type of noodle?

Yes, soba or glass noodles are good substitutes if you prefer something other than rice noodles.

Is this salad gluten-free?

It can be made gluten-free by using tamari instead of soy sauce.

Can I adjust the spice level?

Absolutely. Reduce or omit the red pepper flakes for a milder version.

How do I keep the noodles from sticking?

Rinse thoroughly under cold water after cooking and toss with a small amount of oil if needed.

Can I use bottled dressing?

For best flavor, homemade is recommended, but a quality store-bought ginger dressing can work in a pinch.

What can I serve this with?

It pairs well with grilled meats, seafood, or tofu for a fuller meal.

Can I omit the peanuts?

Yes, substitute with sunflower seeds or chopped almonds for a nut-free version.

How long does the dressing last?

Stored in the fridge, it stays fresh for up to 1 week.

Can I blend the dressing by hand?

You can whisk it, but blending gives the smoothest texture.

Conclusion

This Spring Roll Salad with Spicy Ginger Dressing is a colorful, healthy, and delicious way to enjoy the flavors of spring rolls without the wrapping. Whether served as a side or main dish, it’s fresh, satisfying, and easy to prepare—perfect for meal prep or a quick lunch. Give it a try and brighten up your salad game!

Spring Roll Salad with Spicy Ginger Dressing

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Author: Julia
Total Time: 40 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

This Spring Roll Salad with Spicy Ginger Dressing is a fresh, colorful, and healthy twist on traditional spring rolls—no wrapping required! Packed with crunchy vegetables, fragrant herbs, rice noodles, and a zesty ginger dressing, this salad is easy to assemble and perfect for meal prep. Enjoy all the bold, bright flavors of a spring roll in a quick and satisfying salad.

Instructions

Cook the Noodles:
Prepare rice noodles according to package instructions. Rinse under cold water to cool and prevent sticking.
Prep the Veggies:
Julienne the sweet pepper, cucumber, and carrots. Shred the cabbage. Chop cilantro and mint.
Make the Dressing:
Blend fresh ginger, garlic, sesame oil, canola oil, red pepper flakes, soy sauce, agave, and rice vinegar in a blender or food processor until smooth.
Assemble the Salad:
In a large bowl, combine noodles, veggies, and herbs. Pour dressing over and toss to combine.
Top and Serve:
Garnish with peanuts and sesame seeds. Serve immediately or chill for later.