Spring Roll Salad with Spicy Ginger Dressing: Fresh, Crunchy & Flavor-Packed

If you love the light, refreshing taste of Vietnamese spring rolls but don’t have the time (or patience) to wrap them, this Spring Roll Salad with Spicy Ginger Dressing is your answer. Packed with crunchy veggies, tender rice noodles, fresh herbs, and a zesty ginger dressing, this salad has all the flavors of traditional spring rolls—without the fuss. It’s a vibrant, healthy meal that’s perfect for lunch, dinner, or as a side dish at any gathering.

What Is Spring Roll Salad with Spicy Ginger Dressing

Spring Roll Salad is essentially a deconstructed Vietnamese spring roll in bowl form. Instead of wrapping herbs, vegetables, and rice noodles in rice paper, you toss them together as a salad and top with a bold dressing. The Spicy Ginger Dressing brings everything together with tangy lime, fresh ginger, garlic, and just enough heat to wake up your taste buds.

Why You’ll Fall in Love with This Recipe

this Recipe

• Fresh & vibrant: Loaded with colorful vegetables and herbs.
• Quick & easy: No rolling required—just chop, toss, and dress.
• Light yet filling: Rice noodles and peanuts make it satisfying.
• Customizable: Add shrimp, chicken, or tofu for extra protein.

How Does It Taste?

This salad tastes fresh, crunchy, and slightly sweet with a kick of spice. The rice noodles soak up the zingy ginger dressing, while crunchy veggies like carrots, cucumbers, and peppers provide texture. The herbs add bursts of flavor, and the crushed peanuts give a nutty, satisfying finish.

Health & Ingredient Benefits

• Rice noodles: Gluten-free and light but still filling.
• Ginger: Aids digestion and boosts immunity.
• Fresh vegetables: Packed with vitamins, minerals, and fiber.
• Peanuts: Add protein, healthy fats, and crunch.
• Herbs (mint & cilantro): Refreshing, detoxifying, and antioxidant-rich.

Ingredients You’ll Need

For the salad:

• 6 oz rice vermicelli noodles
• 2 cups shredded lettuce (romaine or Napa cabbage)
• 1 red bell pepper, thinly sliced
• 1 large carrot, julienned or shredded
• 1 cucumber, thinly sliced into ribbons
• 1 cup snap peas or edamame
• ½ cup fresh cilantro leaves
• ½ cup fresh mint leaves
• ½ cup roasted peanuts, chopped

For the spicy ginger dressing:

• ¼ cup lime juice (freshly squeezed)
• 2 tbsp rice vinegar
• 2 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp sesame oil
• 2 tbsp honey or maple syrup
• 1 tbsp fresh grated ginger
• 1 garlic clove, minced
• 1 tsp sriracha or chili paste (adjust to taste)

Tools You’ll Need

• Large mixing bowl
• Whisk or small jar for dressing
• Sharp knife & cutting board
• Vegetable peeler or spiralizer
• Tongs for tossing salad

Optional Substitutions & Additions

• Protein: Add grilled shrimp, chicken, or tofu for a full meal.
• Veggies: Swap in shredded purple cabbage, zucchini ribbons, or radishes.
• Nuts: Use cashews or almonds instead of peanuts.
• Dressing: Add a splash of fish sauce for an authentic Vietnamese touch.

How to Make

1. Cook noodles: Prepare rice vermicelli according to package instructions. Drain and rinse with cold water.
2. Prepare dressing: Whisk together lime juice, rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, and sriracha. Taste and adjust spice or sweetness.
3. Assemble salad: In a large bowl, combine noodles, lettuce, bell pepper, carrot, cucumber, and snap peas. Toss with fresh cilantro and mint.
4. Add dressing: Pour dressing over salad and toss until evenly coated.
5. Top & serve: Sprinkle with chopped peanuts before serving.

What to Serve With

This salad works beautifully as:

• A light main dish with protein (shrimp, chicken, tofu).
• A side dish to grilled meats or seafood.
• A refreshing party salad alongside Asian-inspired dishes.
• A picnic or potluck dish (tastes great chilled).

Tips for Success

• Rinse rice noodles with cold water after cooking to prevent sticking.
• Toss salad with dressing just before serving to keep veggies crisp.
• For meal prep, store dressing separately and add before eating.
• Adjust spice level by adding more or less sriracha.

Common Mistakes to Avoid

• Overcooking noodles: They should be tender but not mushy.
• Too much dressing: Add gradually—you can always add more.
• Skipping fresh herbs: They’re essential for that spring roll flavor.
• Serving too warm: This salad is best chilled or at room temperature.

How to Store & Reheat

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Meal prep: Keep noodles, veggies, and dressing separate until serving.
• Reheating: Not recommended—this dish is best served cold or room temp.

Frequently Asked Questions

Can I make this salad ahead of time?
Yes! Prep the veggies and dressing ahead, but toss together just before serving for maximum crunch.

Is this salad spicy?
It has a mild kick from sriracha, but you can adjust spice level easily.

Can I use different noodles?
Yes, soba noodles or glass noodles work too.

Is it gluten-free?
Yes, if you use rice noodles and tamari instead of soy sauce.

Nutritional Info (approximate per serving)

• Calories: 340
• Fat: 13g
• Carbohydrates: 48g
• Protein: 9g
• Fiber: 6g
• Sodium: 520mg

Conclusion

This Spring Roll Salad with Spicy Ginger Dressing is fresh, vibrant, and bursting with flavor. It’s the perfect way to enjoy the light, refreshing taste of spring rolls without the hassle of wrapping them. With crunchy vegetables, tender noodles, and a zesty ginger dressing, this salad is healthy, satisfying, and perfect for any occasion.

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September 27, 2025 by Melissa