Introduction

Spring Roll Salad with Spicy Ginger Dressing is a fresh, vibrant dish bursting with crisp vegetables and bold flavors. Easy to prepare and perfect for warm days, this salad captures the essence of spring rolls in a convenient bowl.

A clear glass bowl holds a vibrant mixed salad on a white marbled surface. At the bottom layer, there are thin light yellow noodles mixed with bright orange carrot shreds. On top, a layer of fresh green lettuce leaves spreads around the edges, holding slices of pale green cucumber mixed with thin strips of red bell pepper and green peas scattered across. The salad is sprinkled with finely grated white cheese and small bits of crunchy seasoning, adding texture. A wooden spoon is placed inside the bowl, resting on the right side. In the background, some green leafy herbs can be seen slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1/2 cup fresh cilantro, chopped
1/2 cup fresh mint leaves, chopped
1/4 cup green onions, sliced
1/4 cup peanuts, crushed (optional)
For 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

Step 1: In a large pot, bring water to a boil. Add rice vermicelli noodles and cook according to package instructions. Drain and rinse under cold water, then set aside.
Step 2: While noodles cool, thinly slice carrots, bell peppers, cucumber, and green onions. Set aside.
Step 3: In a large bowl, combine shredded carrots, sliced bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions.
Step 4: Add the cooled vermicelli noodles to the bowl with the vegetables and gently toss to combine.
Step 5: In a small bowl, whisk together grated ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce until well combined.
Step 6: Pour the spicy ginger dressing over the salad mixture and toss thoroughly to coat evenly.
Step 7: Transfer the salad to a serving platter, sprinkle with crushed peanuts if using, and enjoy!

Tips & Variations

Use a variety of vegetables like radishes or snap peas to add crunch and flavor.
Taste the dressing before adding it to the salad and adjust sweetness or spice to your liking.
Pre-cut vegetables can be stored separately in the fridge for quick salad assembly later.
Add fresh herbs such as basil or Thai basil for an aromatic twist.
For added protein, include grilled chicken, shrimp, or tofu.
Try mixing in fresh mango slices or diced avocado for a sweet contrast.
Replace peanuts with sunflower seeds for a nut-free version.
Use shredded Napa cabbage as a base instead of or alongside the noodles for extra crunch.
Spice things up by adding sliced jalapeños or extra chili sauce to the dressing.

Storage

Store leftovers in an airtight container in the refrigerator for 2-3 days. For best texture, keep the dressing separate and add it just before serving. This salad is not ideal for freezing as the vegetables and noodles lose their crispness.

How to Serve

A clear glass bowl holds a colorful mixed salad with multiple layers on a white marbled surface. The base layer features light cream-colored thin noodles, topped with green leafy lettuce, bright orange shredded carrots, and thin slices of green cucumber. On top of these are deep red strips of bell pepper, scattered green peas, and a light sprinkle of grated white cheese. A wooden spoon is placed inside the bowl on the right side. In the background, some blurred green herbs add a fresh touch. A white cloth is visible on the left near the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare the salad a few hours ahead and store it refrigerated. Keep the dressing separate until just before serving to maintain freshness and texture.

Is this salad gluten-free?

Yes, by using gluten-free soy sauce or tamari in the dressing, this salad is suitable for gluten-free diets.

Spring Roll Salad with Spicy Ginger Dressing Recipe

Print Recipe

★★★★★

4.9 from 52 reviews

A vibrant and refreshing Spring Roll Salad with Spicy Ginger Dressing featuring rice vermicelli noodles, fresh vegetables, and herbs, tossed in a flavorful, zesty dressing perfect as a light meal or side dish.

Author: Lena
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Appetizer
Method: Stovetop
Cuisine: Vietnamese-inspired
Diet: Gluten Free

Ingredients

Scale

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
1/2 cup fresh cilantro, chopped
1/2 cup fresh mint leaves, chopped
1/4 cup green onions, sliced
1/4 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

Cook Noodles: In a large pot, bring water to a boil. Add rice vermicelli noodles and cook according to package instructions (usually 3-5 minutes). Drain and rinse under cold water to stop cooking and prevent sticking. Set aside to cool.
Prepare Vegetables: While the noodles are cooling, thinly slice the carrots, bell peppers, cucumber, and green onions. Keep all vegetables ready for assembly.
Combine Greens: In a large mixing bowl, add the shredded carrots, sliced bell peppers, cucumber, bean sprouts, chopped cilantro, chopped mint, and green onions.
Mix Noodles: Add the cooled rice vermicelli noodles to the bowl with the prepared vegetables. Gently toss to evenly combine all ingredients without breaking the noodles.
Prepare Dressing: In a small bowl, whisk together grated ginger, soy sauce, rice vinegar, honey (or agave syrup), sesame oil, and chili sauce until the mixture is smooth and well combined.
Dress the Salad: Pour the spicy ginger dressing over the salad mixture. Toss thoroughly to ensure every component is evenly coated with the flavorful dressing.
Serve: Transfer the dressed salad onto a serving platter. Sprinkle crushed peanuts on top if desired for added texture and nuttiness. Serve chilled or at room temperature for best flavor.

Notes

This salad is best served cold; chilling it for 15 minutes before serving enhances the flavors.
Use gluten-free soy sauce or tamari to make the salad suitable for gluten-free diets.
Feel free to substitute or add vegetables like radishes, snap peas, or shredded Napa cabbage for varied texture.
The dressing can be adjusted for sweetness or spiciness by adding more honey or chili sauce respectively.
Pre-cut vegetables can be stored separately in the refrigerator for quick assembly later.
Garnish with additional fresh herbs like basil or Thai basil for aromatic variations.

Keywords: Spring Roll Salad, Spicy Ginger Dressing, Vietnamese Salad, Rice Vermicelli Salad, Fresh Herb Salad, Healthy Salad, Gluten-Free Salad, Light Meal