Spring Roll Salad Ginger Dressing

This vibrant Spring Roll Salad with Spicy Ginger Dressing transforms all your favorite spring roll fillings into a refreshing, deconstructed bowl that delivers those same beloved flavors without the fuss of rolling and frying. The zingy ginger dressing ties everything together with its perfect balance of heat, sweetness, and umami.

I first created this recipe during a summer heatwave when I wanted all the flavors of spring rolls without standing over hot oil. Now it's become our go to for dinner parties since everyone can build their own perfect bowl.

Ingredients

• Rice noodles form the base of this salad providing the perfect neutral canvas for the bold flavors
• Fresh ginger delivers zingy warmth and digestive benefits choose firm roots with smooth skin
• Cabbage adds essential crunch and stays crisp even when dressed
• Cucumber contributes refreshing hydration and cooling texture
• Carrots provide natural sweetness and vibrant color
• Sweet pepper brings another layer of crunch and vitamin C
• Fresh herbs cilantro and mint are non negotiable as they provide the signature flavor that makes this taste like a true spring roll
• Roasted peanuts add protein and that essential nutty finish

Step-by-Step Instructions

Prepare the Dressing

Gather all dressing ingredients and ensure ginger and garlic are finely minced for the smoothest texture. Combine them in your blender with soy sauce, agave, oils, and red pepper flakes. Blend until completely smooth and emulsified. The dressing should have a pourable consistency but still be thick enough to coat the back of a spoon. Taste and adjust seasonings, adding more red pepper for heat or agave for sweetness as needed.

Cook the Noodles

Bring a large pot of water to a rolling boil before adding rice noodles. Cook according to package directions, usually 3 to 5 minutes, until just tender. Be careful not to overcook as they can quickly become mushy. Immediately drain and rinse thoroughly under cold running water, tossing constantly until completely cooled. This stops the cooking process and removes excess starch that would make the noodles clump together.

Prepare the Vegetables

While the noodles cook, prepare all vegetables. For the julienned vegetables, aim for uniform matchstick cuts about 2 inches long and 1/8 inch thick. This ensures everything blends well and creates the perfect texture in each bite. For the herbs, stack the leaves before mincing to make the process quicker and more uniform.

Assemble the Salad

In your largest mixing bowl, combine the cooled noodles with all prepared vegetables and herbs. Use two utensils or clean hands to gently toss everything together, ensuring even distribution of ingredients. The colorful mixture should look vibrant and appetizing even before dressing.

Dress and Serve

Just before serving, drizzle about half the dressing over the salad and toss well. Add more dressing gradually until everything is lightly coated but not swimming in liquid. Divide into serving bowls and top each portion with peanuts, additional herbs, and a sprinkle of sesame seeds for presentation and texture.

Bookmark

The fresh ginger is truly the star ingredient here. I discovered its transformative power when I doubled the amount called for in the original recipe I was adapting. That extra kick of spicy warmth completely elevated the dish from good to memorable, and now I always keep extra ginger root in my freezer specifically for this dressing.

Make Ahead Tips

This salad components can be prepped up to 24 hours in advance for easy assembly. Store the cooked noodles with a tiny bit of oil to prevent sticking, and keep all vegetables in separate containers. The dressing actually improves after sitting for a few hours as the flavors meld together. When ready to serve, simply combine everything in your serving bowl and toss.

Perfect Substitutions

If you need to make adjustments based on dietary needs or what you have available, this recipe adapts beautifully. Swap rice noodles for soba noodles or even spiralized zucchini for a lower carb option. No mint? Double the cilantro or try Thai basil instead. For those with peanut allergies, toasted sunflower seeds or cashews make excellent alternatives while maintaining that essential crunch factor.

Serving Suggestions

Turn this side dish into a complete meal by adding protein such as grilled shrimp, tofu cubes, or shredded rotisserie chicken. For a beautiful presentation at gatherings, serve family style in a large shallow bowl with extra herbs, lime wedges, and sriracha on the side. This also makes an excellent lunch option packed in individual containers with the dressing separate until ready to eat.

Recipe FAQs

→ Can I make this spring roll salad ahead of time?

Yes, you can prepare the components separately up to 24 hours in advance. Keep the dressing, cooked noodles, and prepped vegetables refrigerated in separate containers. Combine everything just before serving to maintain optimal freshness and texture.

→ What protein would pair well with this salad?

This versatile salad works beautifully with many proteins. Try adding grilled shrimp, thinly sliced chicken breast, seared tofu, or tempeh for a more substantial meal. For a quick option, rotisserie chicken or cooked edamame make excellent additions.

→ Is there a substitute for rice noodles?

Absolutely! While rice noodles are traditional, you can substitute with soba noodles, vermicelli, thin spaghetti, or even spiralized zucchini for a lower-carb option. Each alternative will give the dish a slightly different texture and flavor profile.

→ How spicy is this ginger dressing?

The spice level is adjustable based on your preference. For a milder version, use just 1/2 teaspoon of red pepper flakes or omit them entirely. For more heat, increase to 1 teaspoon or add a touch of sriracha sauce to the dressing.

→ What can I substitute for agave nectar?

Honey, maple syrup, or brown sugar can all replace agave nectar in the dressing. Each will slightly alter the flavor profile but will provide the necessary sweetness to balance the spicy ginger and savory soy sauce components.

→ Can I make this salad gluten-free?

Yes, simply substitute regular soy sauce with tamari or certified gluten-free soy sauce. Double-check that your rice noodles are 100% rice (some may contain hidden wheat) and this dish will be completely gluten-free.