Spring Roll Salad with Spicy Ginger Dressing : Fresh, Crunchy, and Full of Zing

Spring Roll Salad with Spicy Ginger Dressing – The No-Roll Recipe You Need

Ever had one of those intense cravings for the fresh, crunchy, herb-packed delight of a spring roll… but absolutely zero patience for the delicate art of rolling them? Yeah, me too. In my kitchen, that’s usually about the same time someone is asking what’s for dinner, the dog is barking at a squirrel, and I realize I’m out of rice paper wrappers. Sound familiar?

That’s exactly how this Spring Roll Salad was born. It’s my genius (if I do say so myself!) solution for getting all the vibrant flavors and satisfying textures of your favorite Vietnamese-style spring rolls, but in a big, beautiful, toss-it-all-together bowl. No rolling skills required. No tricky techniques. Just pure, unadulterated flavor and crunch.

This salad is a total vibe. We’re talking slippery-cool rice noodles, a confetti of the crispiest veggies, a generous handful of fresh herbs that make every bite sing, and a spicy ginger dressing that’s so good you’ll want to drink it with a straw. It’s light yet incredibly satisfying, perfect for a sunny lunch on the patio or a no-cook dinner that feels special without the stress. So, grab your biggest bowl and your favorite pair of tongs. We’re about to make a mess of color and flavor, and it’s going to be absolutely glorious.

The Beach Picnic That Inspired It All

This recipe has its roots in sandy toes and salt-tinged air. Growing up in my little coastal town, summer wasn’t summer without massive family picnics at the beach. My aunts would orchestrate a feast that seemed to magically appear from woven baskets: cold grilled chicken, crusty bread, and always, always, my mom’s famous spring rolls.

I remember watching her, a picture of concentration at our crowded kitchen counter, dipping those translucent rice papers in warm water, then artfully arranging shrimp, herbs, and noodles before rolling them into tight, perfect parcels. They were the first thing to disappear from the picnic blanket. We’d devour them, the cool crunch a perfect contrast to the hot sun, our fingers sticky with sweet chili sauce.

One particularly chaotic year, we were running so late that the rolling just wasn’t happening. In a stroke of “hangry” inspiration, my mom simply chopped everything up, tossed it in a giant bowl, and poured the sauce over the top. “Spring Roll Salad!” she announced. We all looked at it skeptically… until we took a bite. It was every bit as good—maybe even better, because you got a bit of everything in each forkful. That beach picnic bowl is the heart and soul of this recipe. It’s a reminder that the best food isn’t about perfection; it’s about flavor, joy, and feeding the people you love, even if it’s a little messy.

Spring Roll Salad with Spicy Ginger Dressing : Fresh, Crunchy, and Full of Zing

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• Author: islamerrick
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

Spring roll salad with spicy ginger dressing is a fresh, crunchy, and vibrant dish inspired by classic Vietnamese spring rolls. Packed with crisp vegetables, rice noodles, herbs, and a zesty ginger-lime dressing, it’s a light yet satisfying meal full of flavor and zing.

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Ingredients

Scale 1x2x3x

• For the salad:
• 4 oz rice noodles
• 2 cups shredded romaine or napa cabbage
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1 cucumber, julienned or sliced into matchsticks
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint or Thai basil
• 1/4 cup chopped peanuts (optional)
• Cooked shrimp or tofu (optional, for protein)
• For the spicy ginger dressing:
• 3 tbsp rice vinegar
• 1 tbsp lime juice
• 1 tbsp soy sauce or tamari
• 2 tbsp honey or maple syrup
• 1 tbsp sesame oil
• 1 tbsp neutral oil (like avocado or vegetable)
• 1 tbsp fresh ginger, grated
• 1 garlic clove, minced
• 1 tsp sriracha or chili garlic sauce (adjust to heat preference)

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Instructions

1. Cook rice noodles according to package instructions. Rinse under cold water and drain well.
2. In a large bowl, combine cabbage, carrots, bell pepper, cucumber, cilantro, and mint.
3. In a small bowl or jar, whisk together all dressing ingredients until well combined.
4. Add drained noodles and optional shrimp or tofu to the salad bowl. Pour dressing over and toss everything gently to coat.
5. Top with chopped peanuts if using. Serve immediately or chill for 15–30 minutes to let flavors meld.

Notes

• Make it gluten-free with tamari instead of soy sauce.
• Use spiralized veggies or zucchini noodles instead of rice noodles for a lower-carb version.
• Chill the dressing before serving for extra refreshment.
• Add avocado or edamame for more protein and healthy fats.
• Best eaten fresh, but leftovers can be stored for up to 2 days.

• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Category: Salad
• Method: No Cook
• Cuisine: Asian-Inspired

Nutrition

• Serving Size: 1 bowl
• Calories: 280
• Sugar: 10g
• Sodium: 450mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 0mg

Keywords: spring roll salad, spicy ginger dressing, fresh Vietnamese salad, rice noodle salad, crunchy veggie bowl

Gathering Your Flavor Crew

Here’s what you’ll need to build this masterpiece. Don’t stress about exact measurements—salads are forgiving! Think of this as your flavor blueprint.

For the Salad:

• 6 oz rice vermicelli noodles: The slippery, cool foundation. Look for thin “rice sticks” or vermicelli. Chef’s Insight: They cook in minutes, so don’t walk away! A quick rinse with cold water stops the cooking and prevents a gummy blob.
• 1 cup shredded red cabbage: For brilliant purple crunch and a mild peppery bite. Sub Tip: Green cabbage or even shredded Brussels sprouts work in a pinch.
• 1 large carrot, julienned: Sweetness and that iconic spring roll crunch. A julienne peeler is your best friend here, but a regular veggie peeler creating ribbons works beautifully too.
• 1 red bell pepper, thinly sliced: A pop of color and sweet flavor. I love the red for its sweetness, but orange or yellow are just as happy here.
• 1/2 cucumber, julienned: The refreshing, hydrating element. I prefer English or Persian cucumbers as they have fewer seeds and a thinner skin. If using a regular cuke, you might want to seed it first.
• 1/4 cup each fresh cilantro & mint, chopped: NON-NEGOTIABLE. These herbs are the soul of the dish, giving it that bright, aromatic lift. If you’re a cilantro-hater (we can still be friends), try all mint or add some Thai basil.
• 1/4 cup green onions, sliced: A gentle, oniony kick. Use the green and pale green parts for the prettiest look.
• 1/4 cup roasted peanuts, chopped: The essential salty, crunchy finish. Chef’s Insight: Toasting them yourself in a dry pan takes 5 minutes and makes a world of difference.
• Optional garnish: Sesame seeds: For a little extra visual texture and a subtle nutty note.

For the Spicy Ginger Dressing:

• 3 tbsp soy sauce: Our salty, umami base. Use tamari or coconut aminos for a gluten-free version.
• 2 tbsp rice vinegar: The perfect tangy balance—not too harsh. Unseasoned is best here.
• 1 tbsp lime juice: Freshly squeezed, please! It adds a vital, bright acidity that bottled juice just can’t match.
• 1 tbsp honey or maple syrup: A touch of sweetness to round out the sharp edges. Maple syrup keeps it fully vegan.
• 1 tbsp sesame oil: The aromatic powerhouse. That toasty, nutty scent is everything. Don’t substitute this one!
• 1 tbsp grated fresh ginger: The “zing” in our zingy dressing. Use a microplane for the finest, most potent grate. Jarred ginger works in a pinch, but fresh is superior.
• 1 clove garlic, minced: For depth and a little bite.
• 1 tsp sriracha or chili garlic sauce: The “spicy” part! Start here and add more after tasting if you want to ride a bigger heat wave.

Let’s Build the Bowl: Your Step-by-Step Guide

Ready? This comes together faster than you can say “takeout.” Let’s do this.

1. Noodle Duty: Bring a pot of water to a boil. Drop in your rice noodles, give them a stir, and cook according to the package directions—this is usually just 3-5 minutes. You want them tender but still with a slight chew (al dente for pasta lovers). Chef’s Hack: Immediately drain them and rinse under cold running water. This shocks them, stops the cooking, and washes away excess starch so they don’t stick together into one giant noodle cake. Let them drain well in a colander while you prep everything else.
2. Veggie Prep Party: This is your moment to zen out. Shred, slice, and julienne all your beautiful vegetables. I like to pile them in little bowls on the counter—it makes me feel like a TV chef and makes assembly a breeze. Pro Tip: If you’re prepping ahead of time, you can store the cut veggies in ice water in the fridge. They’ll get even crisper!
3. Herb Love: Give your cilantro and mint a good rinse, pat them dry with a towel (wet herbs wilt and clump), and give them a rough chop. Don’t go too fine; you want to see those pretty leaves.
4. Dressing Whispering: In a medium bowl or (my favorite method) a mason jar with a tight lid, combine all the dressing ingredients: soy sauce, rice vinegar, lime juice, honey, sesame oil, grated ginger, garlic, and sriracha. Whisk vigorously or shake that jar like you’re mixing a cocktail until everything is beautifully emulsified. Chef’s Insight: TASTE IT! This is the most important step. Dip a piece of cucumber or carrot in. Want more heat? Add another squirt of sriracha. More tang? A splash of vinegar. Make it yours.
5. The Grand Assembly: In your largest, most celebratory mixing bowl, combine the well-drained noodles, all your prepped veggies (cabbage, carrot, bell pepper, cucumber), and the fresh herbs. Now, pour that glorious spicy ginger dressing over the top. Using clean hands or a set of tongs, toss everything together with gusto. Get in there and make sure every noodle and veggie strand gets coated in that flavorful sauce.
6. The Finishing Touches: Transfer your masterpiece to a serving bowl or individual plates. Now, shower the top with the chopped roasted peanuts and a sprinkle of sesame seeds. That contrast of the creamy, salty peanut against the crisp veggies and slick noodles? *Chef’s kiss*.

How to Serve This Sunshine in a Bowl

This salad is incredibly versatile. For a light lunch, it’s perfect all on its own. For a more substantial dinner, I love serving it alongside a simple piece of pan-seared salmon, some grilled shrimp skewers, or even some crispy tofu cubes tossed right in. The cool, crunchy salad pairs amazingly with anything warm and savory. Presentation-wise, I like to serve it family-style in one big, colorful bowl right in the middle of the table—it’s a real showstopper. Don’t forget extra lime wedges on the side for those who want an extra punch of brightness!

Ride Your Own Flavor Wave: Fun Variations

This recipe is a fantastic canvas. Here are a few ways to make it your own:

• Protein Power-Up: Add shredded rotisserie chicken, cooked shrimp, sliced steak, or crispy fried tofu cubes right on top.
• Herb Swap: Not a cilantro fan? Double up on the mint, or add Thai basil for an incredible aromatic twist.
• Fruit Twist: Add thin slices of ripe mango or mango for a sweet, tropical contrast. It’s a game-changer.
• Nut-Free Option: Swap the peanuts for toasted sunflower seeds or pumpkin seeds for the same crunch without the allergens.
• Extra Creamy: Add a dollop of chili crisp or a drizzle of peanut sauce (thinned with a little water) over the top for a richer, more decadent bowl.

Isla’s Kitchen Notes

This recipe has lived on my fridge for years, scribbled with notes and adjustments. The original version from my mom had a simpler dressing, but my love for ginger and spice took over! I’ve found that letting the dressed salad sit for 10-15 minutes before serving is actually a secret weapon. The flavors mingle, the noodles soak up a little sauce, and everything just becomes… more *itself*. A funny story? I once made this for a friend who “hates salad.” He ate three helpings and asked for the recipe. The magic is in the textures and that dressing—it converts everyone. This isn’t a fussy recipe; it’s a feel-good one. If your carrot slices are a little wonky or you added an extra handful of peanuts, you’re doing it exactly right.

Your Questions, Answered

Can I make this ahead of time?

Absolutely! Prep is your best friend. You can chop all the veggies and herbs, make the dressing, and cook the noodles up to a day in advance. Store everything separately in the fridge. The dressing might thicken up a bit; just let it sit at room temp for 10 minutes and give it a good shake before using. Combine everything just before serving to keep the veggies crisp and the herbs vibrant.

My noodles turned into a sticky block! What did I do wrong?

This is the most common hiccup, and it’s easily avoided. First, make sure you’re not overcooking them—they cook fast! Second, and this is crucial, rinse them thoroughly under cold water after draining to remove the starchy film. Finally, toss them with a tiny drizzle of neutral oil (like avocado or grapeseed) after rinsing if you’re prepping them far in advance. This creates a barrier to prevent sticking.

How can I make this gluten-free?

Easily! Simply swap the regular soy sauce for tamari or coconut aminos. Double-check that your rice vinegar and sriracha/chili sauce are also gluten-free (most major brands are). That’s it!

The dressing isn’t as spicy as I’d like. Help!

No problem! Spice tolerance is personal. Start by adding more sriracha or chili garlic sauce, ½ teaspoon at a time, until you hit your desired heat level. For a different kind of heat, a pinch of red pepper flakes or a small squeeze of sambal oelek would also be fantastic. Taste as you go!

Nutritional Information*

Prep Time: 15 minutes | Cook Time: 5 minutes | Total Time: 20 minutes | Servings: 4

*Approximate values per serving: Calories: 300 | Protein: 6g | Fat: 9g | Carbohydrates: 45g | Fiber: 4g | Sugar: 8g

This salad is naturally vegan (with maple syrup) and packed with vitamin-rich veggies. It’s a wonderfully balanced meal that’s light yet filling.