Spring Roll Salad with Spicy Ginger

Why You’ll Love This Recipe

This salad is everything you love about spring rolls—without the rolling. It’s quick to prepare, naturally gluten-free, and full of texture and crunch. The spicy ginger dressing adds a bold punch that perfectly balances the freshness of the herbs and vegetables. It’s great for meal prep, endlessly customizable, and a guaranteed crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the salad:

• Cooked rice noodles (vermicelli)
• Shredded carrots
• Cucumber, julienned or thinly sliced
• Red bell pepper, thinly sliced
• Purple cabbage, shredded
• Fresh mint leaves
• Fresh cilantro
• Green onions, sliced
• Optional: shredded lettuce or mixed greens
• Optional: cooked shrimp, grilled chicken, or tofu

For the spicy ginger dressing:

• Fresh ginger, grated
• Garlic, minced
• Soy sauce or tamari
• Rice vinegar
• Lime juice
• Sesame oil
• Honey or maple syrup
• Sriracha or chili garlic sauce (to taste)
• Olive oil or avocado oil
• Optional: a splash of water to thin, if needed

Directions

1. Cook the noodles: Prepare rice noodles according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.
2. Make the dressing: In a jar or small bowl, whisk together grated ginger, garlic, soy sauce, rice vinegar, lime juice, sesame oil, honey, sriracha, and olive oil. Adjust spice and sweetness to taste.
3. Assemble the salad: In a large bowl, combine rice noodles, carrots, cucumber, bell pepper, cabbage, herbs, and green onions.
4. Add protein (optional): Top with cooked shrimp, grilled chicken, or tofu if using.
5. Dress and toss: Pour the spicy ginger dressing over the salad and toss well to coat.
6. Serve immediately or chill for 10–15 minutes for the flavors to meld.

Servings and timing

This recipe serves 4 people.
Prep time: 20 minutes
Cook time: 5 minutes (for noodles or optional protein)
Total time: 25 minutes

Variations

• Use spiralized zucchini or shredded lettuce for a lower-carb version.
• Add crushed peanuts or cashews for extra crunch.
• Use peanut dressing or hoisin-lime dressing instead of spicy ginger.
• Include bean sprouts or avocado for added texture.
• Swap rice noodles for soba, glass noodles, or even quinoa.
• Make it heartier with edamame or boiled eggs.

Storage/Reheating

Store components separately in airtight containers in the refrigerator for up to 3 days.
Dress just before serving to keep vegetables crisp.
Not suitable for freezing due to fresh vegetables and herbs.
If noodles become dry, refresh with a splash of water or extra dressing.

FAQs

Can I make this salad ahead of time?

Yes, store the salad and dressing separately and toss right before serving for best texture.

What proteins work best in this salad?

Shrimp, grilled chicken, tofu, or tempeh all work beautifully.

Is the dressing very spicy?

You control the heat—adjust the sriracha or chili garlic sauce to your preferred spice level.

Can I make the dressing in a blender?

Yes, blending will create a smoother, emulsified dressing.

Is this salad gluten-free?

Yes, if you use tamari instead of soy sauce and gluten-free rice noodles.

Can I serve it warm?

It’s best served cold or at room temperature, but the noodles can be slightly warm if preferred.

How long does the dressing last?

The dressing can be stored in the fridge for up to 1 week.

Can I add fruit?

Yes—mango, pineapple, or orange slices add a great sweet contrast.

What herbs are essential?

Mint and cilantro give that classic spring roll flavor, but basil is a nice substitute or addition.

What vegetables can I swap in?

Snap peas, radishes, lettuce, or napa cabbage are all great alternatives.

Conclusion

Spring Roll Salad with Spicy Ginger is a fresh and flavorful way to enjoy your favorite spring roll flavors—no rolling required. With crisp veggies, silky noodles, bold herbs, and a spicy ginger dressing, this salad is perfect for light lunches, meal prep, or warm-weather dinners. Easy, healthy, and absolutely delicious, it’s a recipe you’ll come back to again and again.

Spring Roll Salad with Spicy Ginger

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Spring Roll Salad with Spicy Ginger is a fresh, deconstructed take on classic Vietnamese spring rolls. It features rice noodles, crisp veggies, fresh herbs, and a bold, spicy ginger dressing—perfect for a light yet satisfying meal.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Salad
• Method: No Cook
• Cuisine: Vietnamese-Inspired
• Diet: Gluten Free

Ingredients

• For the salad:
• 6 oz cooked rice noodles (vermicelli)
• 1 cup shredded carrots
• 1 cucumber, julienned or thinly sliced
• 1 red bell pepper, thinly sliced
• 1 cup purple cabbage, shredded
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro
• 2 green onions, sliced
• 1 cup shredded lettuce or mixed greens (optional)
• 1 cup cooked shrimp, grilled chicken, or tofu (optional)
• For the spicy ginger dressing:
• 1 tbsp fresh ginger, grated
• 1 clove garlic, minced
• 2 tbsp soy sauce or tamari
• 2 tbsp rice vinegar
• 1 tbsp lime juice
• 1 tbsp sesame oil
• 1 tbsp honey or maple syrup
• 1–2 tsp sriracha or chili garlic sauce (to taste)
• 2 tbsp olive oil or avocado oil
• 1 tbsp water (optional, to thin dressing)

Cook Mode Prevent your screen from going dark

Instructions

1. Cook rice noodles according to package instructions. Drain and rinse with cold water. Set aside.
2. In a small bowl or jar, whisk together ginger, garlic, soy sauce, rice vinegar, lime juice, sesame oil, honey, sriracha, and olive oil. Add a splash of water if needed to thin. Set aside.
3. In a large bowl, combine rice noodles, carrots, cucumber, bell pepper, cabbage, mint, cilantro, green onions, and optional lettuce.
4. Add cooked shrimp, chicken, or tofu if using.
5. Pour the spicy ginger dressing over the salad and toss until well combined.
6. Serve immediately, or chill for 10–15 minutes for flavors to meld.

Notes

• Add crushed peanuts or cashews for extra crunch.
• For a low-carb version, use spiralized zucchini or skip noodles.
• Make it vegan by using maple syrup and plant-based protein.
• Swap rice noodles for soba, glass noodles, or quinoa if preferred.
• For meal prep, store dressing and salad separately until serving.

Nutrition

• Serving Size: 1 bowl
• Calories: 360
• Sugar: 8g
• Sodium: 680mg
• Fat: 17g
• Saturated Fat: 2g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 9g
• Cholesterol: 0mg