Spring Roll Salad with Spicy Ginger Dressing Recipe
A fresh and vibrant Spring Roll Salad featuring crisp vegetables and tender rice noodles, tossed in a spicy ginger dressing that balances heat, tang, and sweetness. This salad offers the flavors of traditional spring rolls in a convenient, easy-to-make bowl, perfect as a light lunch or side dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Scale
Spicy Ginger Dressing
- 3 tablespoons minced fresh ginger
- 2 medium cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon agave nectar
- 1/4 cup rice wine vinegar
- 1 tablespoon sesame oil
- 2 tablespoons canola oil or vegetable oil
- 1/2–1 teaspoon red pepper flakes
- Salt and pepper to taste
Spring Roll Salad
- 8 oz rice noodles
- 1–1/2 cups shredded green or purple cabbage
- 1 small cucumber, julienned
- 2 small carrots, julienned
- 1 medium sweet pepper, julienned
- 1/4 cup firmly-packed minced cilantro
- 1/4 cup firmly-packed minced mint
- 1/4 cup chopped roasted peanuts
- Additional cilantro and sesame seeds for topping
Instructions
- Prepare Spicy Ginger Dressing: In a food processor or blender, combine minced ginger, minced garlic, soy sauce, agave nectar, rice wine vinegar, sesame oil, canola oil, and red pepper flakes. Blend until the dressing is smooth and well combined.
- Season Dressing: Taste the dressing and season with salt and pepper as needed. Refrigerate the dressing until you are ready to use it, allowing the flavors to meld.
- Cook Rice Noodles: Prepare the rice noodles according to the package instructions. Once cooked, rinse them thoroughly under cold water until the noodles are completely cooled to stop the cooking process and prevent sticking. Drain well and transfer to a large serving bowl.
- Assemble Salad: Add shredded cabbage, julienned cucumber, carrots, sweet pepper, minced cilantro, and mint to the bowl with the cooled rice noodles. Toss gently to combine all ingredients evenly.
- Dress the Salad: Just before serving, drizzle the spicy ginger dressing over the salad. Toss thoroughly to coat all ingredients with the dressing evenly. Adjust seasoning with salt and pepper if necessary.
- Garnish and Serve: Top the salad with chopped roasted peanuts, additional fresh cilantro, and sesame seeds for garnish. Serve immediately and enjoy the fresh, spicy flavors.
Notes
- This salad is best served fresh but can be refrigerated for up to one day; toss again before serving to redistribute dressing.
- Adjust the amount of red pepper flakes to control the heat level according to your preference.
- For a gluten-free option, ensure soy sauce used is tamari or gluten-free.
- Use fresh herbs for the most vibrant flavor; dried herbs will not provide the same freshness.
- Optional additions include chopped fresh peanuts or a squeeze of lime for extra tang.
Keywords: spring roll salad, spicy ginger dressing, rice noodle salad, Asian salad, fresh herbs, vegan salad alternative
