Spring Roll Salad with Spicy Ginger Dressing

Why You’ll Love This Recipe

This salad offers all the freshness and crunch of spring rolls without the rolling. It’s quick to make, packed with veggies, and the spicy ginger dressing adds a bold, tangy kick that elevates every bite. Perfect for lunch, dinner, or meal prep.

ingredients

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

• 4 cups mixed greens (romaine, spinach, or spring mix)

• 1 cup shredded cabbage (green or purple)

• 1 cup shredded carrots

• 1 cup cucumber, thinly sliced or julienned

• 1 red bell pepper, thinly sliced

• 1/2 cup fresh mint leaves

• 1/2 cup fresh cilantro leaves

• 1/4 cup chopped peanuts or cashews (optional)

• 1 package rice vermicelli noodles, cooked and cooled (optional)

For the Spicy Ginger Dressing:

• 3 tablespoons soy sauce or tamari

• 2 tablespoons rice vinegar

• 1 tablespoon honey or maple syrup

• 1 teaspoon grated fresh ginger

• 1 clove garlic, minced

• 1 teaspoon sesame oil

• 1/2 teaspoon sriracha or chili garlic sauce (adjust to taste)

• 2 tablespoons olive oil or neutral oil

directions

1. Prepare rice vermicelli noodles according to package instructions if using; drain and cool.

2. In a large salad bowl, combine mixed greens, cabbage, carrots, cucumber, bell pepper, mint, cilantro, and noodles if using.

3. In a small bowl or jar, whisk together soy sauce, rice vinegar, honey, ginger, garlic, sesame oil, sriracha, and oil until well combined.

4. Pour dressing over the salad and toss gently to coat evenly.

5. Sprinkle chopped nuts on top before serving for extra crunch.

Servings and timing

Makes 4 servings
Preparation time: 15 minutes
No cooking required except optional noodles

Variations

• Add cooked shrimp, chicken, or tofu for protein.

• Use lime juice instead of rice vinegar for a citrus twist.

• Swap peanuts for toasted sesame seeds.

• Add sliced avocado or mango for creaminess and sweetness.

• Use kale or bok choy instead of mixed greens for different textures.

storage/reheating

Store salad and dressing separately in airtight containers in the refrigerator for up to 1 day. Add dressing and nuts just before serving to maintain freshness and crunch. No reheating needed.

FAQs

Can I omit the noodles?

Yes, the salad is delicious without them.

Is this recipe vegan?

Yes, naturally vegan.

Can I prepare this salad ahead?

Prepare veggies and dressing separately; toss before serving.

How spicy is the dressing?

Mild to moderate; adjust sriracha to your preference.

Can I use bottled dressing?

Homemade dressing tastes fresher but bottled can be used.

Are the nuts necessary?

They add crunch but are optional.

Can I use frozen vegetables?

Fresh veggies work best for crunch.

How long does the salad last?

Best eaten fresh; up to 1 day refrigerated.

Can I add other herbs?

Basil or Thai basil work well.

Is this salad gluten-free?

Use tamari or gluten-free soy sauce.

Conclusion

Spring Roll Salad with Spicy Ginger Dressing is a fresh, crunchy, and flavorful dish that brings the essence of spring rolls to your plate in an easy salad form. With its bold dressing and vibrant ingredients, it’s a healthy and satisfying meal perfect for any occasion.

Spring Roll Salad with Spicy Ginger Dressing

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Spring Roll Salad with Spicy Ginger Dressing captures the fresh, crunchy flavors of traditional spring rolls in a vibrant, easy-to-assemble salad. Tossed with a zesty and spicy ginger dressing, this salad is light, healthy, and bursting with Asian-inspired flavors.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings
• Category: Salad
• Method: No cooking (except optional noodles)
• Cuisine: Asian
• Diet: Vegan

Ingredients

1. 4 cups mixed greens (romaine, spinach, or spring mix)
   
   1 cup shredded cabbage (green or purple)
   
   1 cup shredded carrots
   
   1 cup cucumber, thinly sliced or julienned
   
   1 red bell pepper, thinly sliced
   
   1/2 cup fresh mint leaves
   
   1/2 cup fresh cilantro leaves
   
   1/4 cup chopped peanuts or cashews (optional)
   
   1 package rice vermicelli noodles, cooked and cooled (optional)
   
   For the Spicy Ginger Dressing:
   3 tablespoons soy sauce or tamari
   
   2 tablespoons rice vinegar
   
   1 tablespoon honey or maple syrup
   
   1 teaspoon grated fresh ginger
   
   1 clove garlic, minced
   
   1 teaspoon sesame oil
   
   1/2 teaspoon sriracha or chili garlic sauce (adjust to taste)
   
   2 tablespoons olive oil or neutral oil

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Instructions

Prepare rice vermicelli noodles according to package instructions if using; drain and cool.

1. In a large salad bowl, combine mixed greens, cabbage, carrots, cucumber, bell pepper, mint, cilantro, and noodles if using.
2. In a small bowl or jar, whisk together soy sauce, rice vinegar, honey, ginger, garlic, sesame oil, sriracha, and oil until well combined.
3. Pour dressing over the salad and toss gently to coat evenly.
4. Sprinkle chopped nuts on top before serving for extra crunch.

Notes

1. Add cooked shrimp, chicken, or tofu for protein.
2. Use lime juice instead of rice vinegar for a citrus twist.
3. Swap peanuts for toasted sesame seeds.
4. Add sliced avocado or mango for creaminess and sweetness.
5. Use kale or bok choy instead of mixed greens for different textures.
6. Store salad and dressing separately in airtight containers in the refrigerator for up to 1 day.
7. Add dressing and nuts just before serving to maintain freshness and crunch.
8. No reheating needed.

Nutrition

• Serving Size: 1 serving
• Calories: Approx. 180 kcal
• Sugar: 7 g
• Sodium: 500 mg
• Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 4 g
• Protein: 4 g
• Cholesterol: 0 mg