Spring Roll Salad with Spicy Ginger Dressing

Spring Roll Salad with Spicy Ginger Dressing gives you every single flavor you love about a fresh Vietnamese spring roll. Tender rice noodles, crisp rainbow vegetables, fresh herbs, and a bold ginger dressing come together in one big bowl in about 25 minutes.

Love More Salad Recipes? Try My Honeycrisp Apple and Feta Salad or this Spring Mix Salad with Balsamic Honey Dressing next.

Why You’ll Love This

• All the spring roll flavor, zero the effort — no rolling, no tearing rice paper, no frustration.
• That dressing is everything — spicy, gingery, tangy, and bold enough to make plain lettuce taste exciting.
• On the table in 25 minutes — most of that is just chopping.
• Naturally gluten-free and vegan — no swaps needed.
• Meal-prep gold — prep components ahead and throw it together whenever hunger strikes.

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Ingredients

For the Salad:

• 8 oz rice vermicelli noodles
• 1 1/2 cups shredded green or purple cabbage
• 1 small cucumber, julienned
• 2 medium carrots, julienned
• 1 medium sweet bell pepper (red or orange), julienned
• 1/2 cup bean sprouts (optional but adds authentic crunch)
• 1/4 cup fresh cilantro, roughly chopped
• 1/4 cup fresh mint leaves
• 1/3 cup roasted salted peanuts, roughly chopped
• Sesame seeds, for garnish

For the Spicy Ginger Dressing:

• 1-inch piece fresh ginger, peeled and minced
• 2 cloves garlic, minced
• 3 tablespoons soy sauce (use tamari for gluten-free)
• 2 tablespoons agave nectar (or honey)
• 2 tablespoons rice wine vinegar
• 1 tablespoon toasted sesame oil
• 2 tablespoons canola or vegetable oil
• 1/2 teaspoon red pepper flakes, or more to taste (start with less if sensitive to heat)
• Salt and black pepper to taste

Why These Ingredients Work

Fresh ginger is the backbone of the dressing — it brings a warm, zippy heat that makes every bite feel alive. Grated fresh always beats ground ginger here; the flavor is brighter and more aromatic.

Rice vermicelli noodles act as the neutral, tender base that soaks up the bold dressing without weighing the salad down. They give the bowl that satisfying noodle-bowl heartiness while staying light and delicate.

Toasted sesame oil adds a nutty, rich depth to the dressing that you simply cannot get from any other oil. A little goes a very long way — it is one of those ingredients that makes people ask “what IS that flavor?”

Fresh mint and cilantro together lift the entire bowl. The mint adds a cool, clean pop and the cilantro brings a citrusy brightness that balances the heat in the dressing beautifully.

Tools Needed

• Large pot (for boiling noodles)
• Blender or food processor (for the dressing)
• Large mixing bowl
• Colander
• Sharp knife and cutting board
• Tongs or salad servers

How To Make Spring Roll Salad with Spicy Ginger Dressing

Step 1: Make the Dressing First

Add the ginger, garlic, soy sauce, agave, rice wine vinegar, sesame oil, canola oil, and red pepper flakes to a blender or food processor. Blend until completely smooth and glossy. Taste and adjust heat, sweetness, or salt, then refrigerate while you prep everything else. The dressing gets better as it sits, so making it first is always the move.

Step 2: Cook and Rinse the Noodles

Cook the rice vermicelli according to package directions — usually just a 3 to 5 minute soak in boiling water. Drain immediately, then rinse thoroughly under cold running water until the noodles are completely cool. This stops the cooking and keeps them springy rather than sticky or mushy. Transfer to your large serving bowl.

Step 3: Prep the Vegetables

Julienne the cucumber, carrots, and bell pepper into thin matchsticks. Shred the cabbage finely if it is not pre-shredded.

Step 4: Toss the Salad

Add the cabbage, cucumber, carrots, bell pepper, bean sprouts, cilantro, and mint to the noodle bowl. Toss everything together gently with tongs until well combined.

Step 5: Dress and Garnish

Drizzle the spicy ginger dressing over the salad right before serving and toss well to coat every noodle and vegetable. Scatter the chopped peanuts and sesame seeds across the top. Serve immediately while everything is crisp and fresh.

You Must Know

Always rinse the noodles under cold water immediately after draining. If you skip this step, the residual heat keeps cooking them and you end up with a clumped, overcooked mess at the bottom of the bowl.

Dress the salad right before serving, not before. The vegetables release moisture quickly once the dressing hits them, and the noodles absorb it fast too. Dress and serve within 10 minutes for the best crunch and texture.

Blend the dressing — do not just whisk it. The blender fully breaks down the ginger and garlic so you get a smooth, cohesive dressing rather than chunky bites of raw ginger in random mouthfuls.

Amelia’s Secret: After blending the dressing, let it sit in the refrigerator for at least 15 minutes before using. That short chill time lets the ginger, garlic, and sesame oil fully meld together into something that tastes way more complex than the sum of its parts.

Pro Tips & Mistakes to Avoid

• Do NOT overdress. Start with half the dressing, toss, taste, and add more. You can always add but cannot take away.
• Toss the drained noodles in a tiny drizzle of sesame oil immediately after rinsing to prevent sticking while you prep the vegetables.
• Add peanuts right before serving, not before — they soften quickly once they hit the dressing.
• For meal prep: store noodles, vegetables, herbs, and dressing in separate containers. Assemble fresh each day.
• Julienne the vegetables as thin as possible — thick chunks make the salad feel clunky rather than light and delicate.

Flavor Variations

Add Protein: Lay sliced grilled chicken, sautéed shrimp, or crispy baked tofu right over the top before serving. Any of them transform this into a complete, satisfying dinner.

Peanut Ginger Dressing: Blend in 2 tablespoons of natural peanut butter and a squeeze of fresh lime juice for a thicker, creamier, slightly richer dressing that is absolutely addictive.

Mango Upgrade: Toss in 1 cup of thinly sliced ripe mango for a sweet tropical note that plays beautifully against the spicy ginger dressing.

Spicy Sriracha Version: Replace the red pepper flakes with 1 to 2 tablespoons of sriracha in the dressing for a more intense, building heat that sriracha lovers will obsess over.

Make-Ahead

Cook the noodles and toss in a tiny bit of sesame oil, then refrigerate in an airtight container for up to 2 days. Julienne all the vegetables and store separately, covered, for up to 3 days. The dressing keeps sealed in a jar in the refrigerator for up to 7 days — shake well before using. Do not freeze this salad; the texture of the noodles and fresh vegetables does not survive freezing.

Serving Suggestions

Serve this salad as a light lunch on its own — it is filling enough thanks to the noodles. For dinner, pair it with grilled lemongrass chicken or crispy tofu for a complete meal that feels restaurant-worthy without any restaurant effort.

Set it out at a summer cookout or potluck and watch it vanish. It sits beautifully at room temperature for up to an hour (undressed), making it perfect for outdoor entertaining when you cannot keep food refrigerated easily.

Pair with a sparkling water with a squeeze of lime or a cold glass of iced green tea. The clean, bright drinks complement the bold ginger dressing without competing with it.

How to Store

Store leftover dressed salad in an airtight container in the refrigerator for up to 1 day — the noodles absorb the dressing overnight and the texture softens, but the flavor is still good. For best results, store components separately and dress only what you plan to eat. This salad does not freeze well.

Allergy Info

• Contains: Peanuts, soy (soy sauce, sesame oil)
• Gluten-free: Use tamari instead of soy sauce and verify rice noodle packaging is certified GF
• Nut-free: Replace peanuts with toasted pumpkin seeds or sunflower seeds
• Vegan: Use agave nectar instead of honey — naturally vegan as written
• Soy-free: Use coconut aminos in place of soy sauce and omit sesame oil

FAQs

Can I use another type of noodle?

Yes! Glass noodles (cellophane noodles) work beautifully and are barely noticeable texture-wise. Thin spaghetti or angel hair pasta works in a pinch, though the salad will have a slightly different feel. Zucchini noodles work great for a grain-free version.

How spicy is the ginger dressing?

With 1/2 teaspoon of red pepper flakes it has a pleasant, noticeable heat — not face-melting but definitely present. Start with 1/4 teaspoon if you or your family are sensitive to spice and work up from there.

Can I make this salad ahead for meal prep?

Absolutely — it is one of the best meal-prep salads out there. Store the noodles, vegetables, herbs, peanuts, and dressing in separate containers in the refrigerator and assemble each serving fresh. Everything keeps well for 2 to 3 days.

Can I use ground ginger instead of fresh?

Fresh ginger gives a much brighter, more aromatic dressing, but in a pinch substitute 1/2 teaspoon of ground ginger. The flavor will be a bit more muted and earthy rather than sharp and fresh, but still tasty.

What if I do not have a blender for the dressing?

Grate the ginger and garlic as finely as possible on a microplane, then whisk everything together vigorously in a jar. The texture will be slightly less smooth but the flavor will still be delicious.

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