If you’re craving something fresh, crunchy, and packed with vibrant flavors, this Spring Roll Salad with Spicy Ginger Dressing Recipe is exactly what you need. It’s perfect for light lunches, easy dinners, or anytime you want a healthy meal that feels special without much fuss. I love how this salad balances fresh veggies and herbs with a zingy, spicy dressing that wakes up every bite.
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In the Kitchen
This Spring Roll Salad with Spicy Ginger Dressing Recipe is a celebration of fresh, crisp ingredients combined with a dressing that’s bright, spicy, and slightly sweet. I enjoy making this when I want a meal that’s quick but feels like you’ve really treated yourself. The noodles soak up the saucy dressing just right, while fresh herbs add a fragrant burst in every forkful.
- Juicy and Tender Every Time: Cooking the rice vermicelli just until soft but still slightly springy keeps the salad texture lively.
- Golden, Satisfying Finish: Toasted peanuts add a lovely crunch that perfectly complements the soft noodles and crisp veggies.
- Simple Ingredients, Big Impact: With everyday produce and pantry staples, you get a restaurant-worthy dish without overcomplications.
- Weeknight to Weekend Ready: This recipe is flexible enough for a fast weeknight dinner or a laid-back weekend lunch with friends.
Ingredients at a Glance
Picking fresh ingredients and quality staples makes a big difference in this Spring Roll Salad with Spicy Ginger Dressing Recipe. Keep your veggies crisp and herbs fragrant, and choose genuine sesame oil and fresh ginger for punchy flavor.
- Rice vermicelli noodles: Look for thin, translucent noodles; avoid broken strands for a nicer texture.
- Fresh vegetables: Pick crisp carrots, firm cucumbers, and bright bell peppers for refreshing crunch.
- Fresh herbs: Cilantro and mint should be vibrant and unwilted—these lift the whole salad.
- Peanuts (optional): Use roasted and lightly crushed for best crunch and nutty depth.
- Ginger: Fresh grated ginger makes all the difference compared to dried powder.
- Soy sauce: Choose a naturally brewed variety for richer umami flavor.
- Chili sauce: Adjust to taste; sriracha or similar works great here.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Spring Roll Salad with Spicy Ginger Dressing Recipe
Step 1 — Cook and Cool the Rice Vermicelli Noodles
Start by boiling a pot of water and adding the rice vermicelli noodles. They only need about 3–4 minutes until tender—they should be soft but still springy. Overcooking will make them mushy, so watch the clock closely. After draining, rinse them under cold water to stop cooking and remove excess starch. Let them drain well in a colander while you prep the rest.
Step 2 — Prepare the Fresh Vegetables and Herbs
While the noodles cool, get your veggies ready. Shred the carrots finely so they mix easily throughout the salad. Thinly slice the bell peppers and cucumber for a crisp bite without overwhelming the noodles. Chop the cilantro and mint roughly but not too small—you want those fresh bursts of herb flavor in each forkful. Toss everything gently together in a large salad bowl.
Step 3 — Whisk Together the Spicy Ginger Dressing
This is where the magic happens. Combine freshly grated ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce in a small bowl. Whisk vigorously until it emulsifies into a beautifully fragrant dressing. Taste and adjust the chili to your heat preference — I like it with a good kick, but you can dial it down for the family.
Step 4 — Toss and Garnish to Finish
Drizzle the dressing over the noodles, vegetables, and herbs, then toss gently but thoroughly, so everything gets coated. Sprinkle crushed peanuts on top for that toasty crunch. You’ll notice how the dressing clings lightly but leaves the salad vibrant and fresh. Serve immediately or let the flavors mingle for 10–15 minutes if you want a slightly softer noodle texture.
Things to Remember
Every time I make this Spring Roll Salad with Spicy Ginger Dressing Recipe, I remind myself that freshness is king and timing is crucial. Don’t rush the noodle cooking, and always taste the dressing before adding—it’s easy to tweak to your liking.
- Doneness Cue: Noodles should be tender but still have a slight bounce when bitten.
- Temperature Trick: Rinsing noodles in cold water stops cooking and keeps them from clumping.
- Make-Ahead Move: Prep veggies and dressing a day ahead, but toss just before serving.
- Common Pitfall: Avoid overdressing the salad; add gradually to prevent sogginess.
Ways to Serve It
Finishing Touches
A handful of crushed peanuts and a spritz of fresh lime juice really elevate this Spring Roll Salad with Spicy Ginger Dressing Recipe. I also love scattering some extra mint leaves on top for that refreshing aroma right before serving—it wakes up your senses and makes the meal feel even more vibrant.
Plays Well With
This salad pairs beautifully with grilled chicken, shrimp skewers, or tofu for a complete meal. For a vegetarian spin, add crispy fried tofu cubes or edamame. The cool, spicy ginger dressing complements almost any light protein or can stand alone as a satisfying lunch on its own.
Simple Plating Upgrades
If you’re hosting, serve this salad on a shallow, wide dish to show off all the colorful veggies. Garnish with edible flowers or extra herbs for a beautiful, restaurant-worthy presentation without fuss. For weeknight dinners, a quick sprinkle of crushed peanuts and a wedge of lime works just as well.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store leftover salad in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible to maintain crisp vegetable textures. The noodles might soften over time, so refreshing with a squeeze of lime before serving helps bring back some brightness.
Freezing Tips
This Spring Roll Salad with Spicy Ginger Dressing Recipe doesn’t freeze well because fresh vegetables lose their crunch, and noodles become mushy. It’s best enjoyed fresh or stored in the fridge for a short time.
Reheating Spring Roll Salad with Spicy Ginger Dressing Recipe Without Drying Out
If you want to warm it slightly, do so gently in the microwave for 20–30 seconds with a damp paper towel over the top to keep moisture in. Avoid overheating, which makes noodles mushy. I usually prefer this salad cold or at room temperature to keep its crisp, refreshing character.
Frequently Asked Questions
Yes! While rice vermicelli is traditional and gives a light texture, you can substitute with thin soba noodles or even angel hair pasta. Just cook according to package instructions and rinse with cold water to keep them from sticking.
The dressing has a pleasant but noticeable heat from the chili sauce. You can easily adjust this by reducing the amount or using a milder chili paste, or omit it completely for no heat. I usually add the chili gradually and taste as I go.
Absolutely! Prepping and storing the vegetables and herbs in airtight containers up to a day ahead saves time. Just keep them separate from the noodles and dressing until ready to assemble to maintain maximum freshness and crunch.
It can be gluten-free if you use tamari or a gluten-free soy sauce alternative. Rice vermicelli noodles are typically gluten-free, but always check the packaging to be sure.
Final Thoughts
This Spring Roll Salad with Spicy Ginger Dressing Recipe is one of those few dishes I happily make again and again because it’s so reliably delightful. It’s fresh, colorful, and packed with flavor—and best of all, it comes together quickly, which makes me feel like I’m treating myself without a ton of effort. I hope you enjoy making it as much as I do. Remember, the key is fresh ingredients and balancing that spicy ginger dressing perfectly to your taste.
PrintFull Printable Recipe
Delicious Recipe
A fresh and vibrant Spring Roll Salad featuring rice vermicelli noodles and crisp vegetables, tossed with a spicy ginger dressing that offers a perfect balance of heat, sweetness, and tang. This light, flavorful dish is perfect for a refreshing lunch or a healthy side.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
Salad
- 1 cup rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup thinly sliced bell peppers (red and yellow)
- 1 cup cucumber, thinly sliced
- 1 cup bean sprouts
- ½ cup fresh cilantro, chopped
- ½ cup fresh mint leaves, chopped
- ¼ cup green onions, sliced
- ¼ cup peanuts, crushed (optional)
Spicy Ginger Dressing
- 3 tablespoons fresh ginger, grated
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey or agave syrup
- 1 tablespoon sesame oil
- 1 teaspoon chili sauce (adjust based on spice preference)
Instructions
- Prepare noodles: Cook the rice vermicelli noodles according to package instructions, usually by soaking in hot water for about 5-7 minutes, then drain and rinse with cold water to prevent sticking.
- Combine vegetables: In a large mixing bowl, add shredded carrots, bell peppers, cucumbers, bean sprouts, chopped cilantro, chopped mint leaves, and sliced green onions.
- Make dressing: In a small bowl, whisk together grated ginger, soy sauce, rice vinegar, honey or agave syrup, sesame oil, and chili sauce until well combined.
- Toss salad: Add the prepared noodles to the vegetable mixture, pour the spicy ginger dressing over, and toss gently to coat everything evenly.
- Serve: Transfer the salad to serving bowls or plates and sprinkle the crushed peanuts on top if using. Serve immediately for best freshness and texture.
Notes
- For a gluten-free option, use tamari or a gluten-free soy sauce in the dressing.
- If you prefer less spice, reduce the amount of chili sauce or omit it altogether.
- Substitute honey with agave syrup to make the dressing vegan.
- Toast the peanuts lightly for extra flavor and crunch.
- Prepare noodles and vegetables ahead of time for quick assembly.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian
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