Spring Roll Salad with Spicy Ginger Dressing – Fresh & Easy

Spring Roll Salad with Spicy Ginger Dressing is the answer to those “I want something light but still satisfying” cravings. With crunchy veggies, slurp-worthy rice noodles, and a zippy spicy ginger dressing, this dish brings all the fresh, fun flavors of a classic Vietnamese spring roll—just deconstructed and tossed into one ridiculously refreshing bowl.

If you’re juggling work, kids, or just life (same), this is the kind of no-fuss, make-ahead meal that gives you that wow moment without any culinary acrobatics. Whether you’re packing lunch, need a potluck winner, or just want to eat something that feels like summer sunshine, this Spring Roll Salad with Spicy Ginger Dressing is your new best friend.

Table of Contents

What is Spring Roll Salad with Spicy Ginger Dressing?

Think of Spring Roll Salad with Spicy Ginger Dressing as the cool cousin of traditional spring rolls. Instead of wrapping everything tightly into rice paper, you toss all the vibrant, crunchy veggies—cabbage, cucumber, carrots, sweet pepper—with chilled rice noodles in a big ol’ bowl and drizzle it with a bold, zesty ginger dressing that’s got a little kick. It’s a choose-your-own-adventure version of spring rolls—no rolling, no fuss, and still packed with those fresh herbs like mint and cilantro that make every bite pop. You can serve it as a side dish, a light main, or a super satisfying meal prep lunch. Basically, it’s all the spring roll vibes with none of the stress.

Reasons to Try Spring Roll Salad with Spicy Ginger Dressing

First of all—no rolling required. That alone deserves a round of applause, right? This Spring Roll Salad with Spicy Ginger Dressing is fast, flexible, and family-friendly. It’s naturally vegan, gluten-free (if you use tamari or GF soy sauce), and it’s a sneaky way to get picky eaters excited about veggies. Plus, it’s an ideal meal prep recipe: make it ahead, stash it in the fridge, and it still tastes amazing hours (even days) later. And let’s not ignore that dressing—ginger, garlic, soy, and a hint of agave for balance—it’s the flavor bomb that makes this dish irresistible. It’s the kind of salad that doesn’t feel like a salad—and that’s a win.

Ingredients Needed to Make Spring Roll Salad with Spicy Ginger Dressing

For the Spicy Ginger Dressing:

• 3 tablespoons fresh ginger, minced
• 2 garlic cloves, minced
• 2 tablespoons soy sauce (or tamari)
• 1 tablespoon agave nectar (or honey)
• 1/4 cup rice vinegar
• 1 tablespoon toasted sesame oil
• 2 tablespoons canola or vegetable oil
• 1/2–1 teaspoon red pepper flakes (adjust for heat)
• Salt and black pepper to taste

For the Salad:

• 8 oz rice noodles
• 1½ cups shredded green or purple cabbage
• 1 small cucumber, julienned
• 2 small carrots, julienned
• 1 sweet pepper (any color), julienned
• 1/4 cup fresh cilantro, minced
• 1/4 cup fresh mint, minced
• 1/4 cup chopped roasted peanuts
• Extra cilantro and sesame seeds for garnish

Instructions to Make Spring Roll Salad with Spicy Ginger Dressing

Making this Spring Roll Salad with Spicy Ginger Dressing is easier than you think—and way more fun than standing over a hot stove. Follow this step-by-step guide to bring this bright, crunchy, flavor-packed salad to life. Whether you’re new to rice noodles or just looking for a little weeknight magic, these steps will walk you through everything from prepping to plating.

Step 1: Blend the Spicy Ginger Dressing

Start by making the star of the show—the spicy ginger dressing. This dressing brings serious flavor, so don’t rush this part.

In a blender or small food processor, combine the following:

• 3 tablespoons minced fresh ginger
• 2 garlic cloves, minced
• 2 tablespoons soy sauce (or tamari for a gluten-free version)
• 1 tablespoon agave nectar (honey works too)
• 1/4 cup rice vinegar
• 1 tablespoon toasted sesame oil
• 2 tablespoons canola or vegetable oil
• 1/2 to 1 teaspoon red pepper flakes (depending on your heat preference)

Blend everything until smooth and creamy. You’re looking for a pourable, slightly thick consistency. Don’t forget to taste and adjust the seasoning—add a pinch of salt and black pepper if needed.

Pro Tip: If your blender struggles with small batches, double the dressing and save the extra in the fridge for dipping spring rolls or drizzling over grilled chicken. For more ideas, check out this easy Thai peanut chicken wrap recipe—it pairs beautifully with this dressing.

Transfer the dressing to a jar or bowl, cover, and refrigerate while you prep the salad. Letting it chill allows the flavors to meld (and it tastes even better after 10–15 minutes).

Step 2: Cook and Cool the Rice Noodles

Boil 8 oz of rice noodles according to the package directions. Most varieties cook in just 3 to 5 minutes—fast and fuss-free.

Step-by-step tip: Be sure to stir the noodles occasionally while boiling to prevent clumping. Once they’re tender (but not mushy), immediately drain them in a colander and rinse under cold water until completely cool. This stops the cooking process and keeps them from sticking together.

Let the noodles drain well. If they’re too wet, the salad can get soggy. You can pat them dry gently with a clean towel or paper towel if needed.

Need help picking the right noodles or alternatives? Read our guide on ingredient swaps that won’t ruin dinner.

Step 3: Chop and Julienne the Vegetables

Time to prep your veggie rainbow. Here’s what you’ll need to chop:

• 1½ cups shredded green or purple cabbage
• 1 small cucumber, julienned (peel if you prefer)
• 2 small carrots, julienned
• 1 medium sweet bell pepper, julienned (any color works—go for red or yellow for extra pop)
• 1/4 cup fresh cilantro, minced
• 1/4 cup fresh mint, minced

Julienning is just a fancy word for slicing thin strips—don’t stress about perfection. If you’ve got a mandoline slicer or julienne peeler, now’s the time to use it. Otherwise, a sharp knife and a little patience work just fine.

Want to make this step faster? Check out our meal prep tips for busy home cooks—they’re full of smart shortcuts.

Step 4: Combine the Salad Ingredients

Grab a big salad bowl—bigger than you think you’ll need. Add your cooled noodles and all the prepped veggies and herbs. Toss everything together gently with clean hands or salad tongs. You want even distribution without crushing the noodles or bruising the herbs.

At this stage, it’s already looking beautiful: crisp, colorful, and loaded with texture.

Step 5: Dress and Toss the Salad

Take your chilled spicy ginger dressing out of the fridge and give it a quick stir or shake. Pour it generously over the salad—start with about 2/3 of the dressing, toss, then taste. You can always add more if needed (or serve the rest on the side for dipping).

Step-by-step tip: If serving the salad later, keep the dressing separate and toss right before eating to keep the veggies crisp and the noodles fresh.

Taste and adjust—add a squeeze of lime, extra soy sauce, or another sprinkle of red pepper flakes if you’re in the mood for a little fire.

Step 6: Add Crunch and Garnish

Right before serving, sprinkle the salad with 1/4 cup chopped roasted peanuts for that satisfying crunch. Add a few extra cilantro leaves and a sprinkle of sesame seeds on top for that restaurant-style finish.

Not a peanut fan? Swap them with chopped cashews or sunflower seeds. Allergic to nuts? Toasted pumpkin seeds work great, too.

And just like that—you’ve made a Spring Roll Salad with Spicy Ginger Dressing, step by step, with zero rolling and maximum flavor.

Want to keep the salad party going? Try pairing it with chicken teriyaki noodles or add a protein boost with this ground turkey rice bowl with bang bang sauce—it’s got the same bold vibe and satisfying crunch.

What to Serve with Spring Roll Salad with Spicy Ginger Dressing

This salad is kind of a meal on its own, but if you want to round things out, pair it with something warm and protein-packed. It’s fantastic next to grilled chicken, teriyaki tofu, or salmon. Craving something cozy? Try it with these easy Thai peanut chicken wraps or a comforting bowl of creamy garlic butter shrimp with rice. For a plant-based pairing, scoop some into lettuce cups or serve with veggie spring rolls for a full-on “spring roll party” without the wrapping hassle.

Key Tips for Making Spring Roll Salad with Spicy Ginger Dressing

Want to keep your salad crisp and flavorful every time? Here’s the scoop: always rinse the noodles well with cold water to prevent clumping. If making ahead, store the dressing separately and toss just before serving. Don’t skip the fresh herbs—they really make the salad feel light and bright. And when it comes to the dressing, start with less red pepper flakes if you’re spice-sensitive—you can always add more heat, but taking it out is a no-go. Finally, don’t be afraid to mix up the veggies—radish, snap peas, or shredded lettuce work beautifully too.

Storage and Reheating Tips for Spring Roll Salad with Spicy Ginger Dressing

This salad holds up surprisingly well in the fridge! Just store the salad and dressing separately in airtight containers for up to 3 days. If it’s already dressed, no worries—it still keeps its crunch for about 24 hours. The noodles can get a bit stiff straight from the fridge, so let them sit at room temp for 10–15 minutes before eating. No need to reheat (please don’t!), but you can freshen it up with a splash of extra soy sauce or vinegar if it needs a flavor boost.

FAQs

Can I make this gluten-free?
Absolutely! Just swap in tamari or coconut aminos for the soy sauce and double-check your noodles are certified GF.

What protein can I add to make it a full meal?
Grilled shrimp, tofu, rotisserie chicken, or even tempeh are all great here. Just slice and toss them in with the veggies and noodles.

Is this spicy?
It has a little kick, but it’s totally adjustable. Start with 1/2 teaspoon red pepper flakes and go from there.

Can I make it ahead for lunch?
Yes! Just keep the dressing separate until you’re ready to eat to keep everything crisp and fresh.

Final Thoughts

Spring Roll Salad with Spicy Ginger Dressing is one of those recipes that makes healthy eating feel anything but boring. It’s colorful, full of texture, and loaded with flavors that wake up your palate. Whether you’re meal prepping, trying to eat more veggies, or just looking for a fun twist on a classic, this salad delivers. For more fresh ideas, check out our chicken teriyaki noodles or cozy up with a bowl of creamy protein-packed pasta. Now go on, grab your chopsticks—or a fork—and dig in.

Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.

Print