Stepping into my kitchen, the air is filled with the crisp scent of fresh vegetables, evoking memories of vibrant markets overflowing with colorful produce. Today, I’m excited to share my Spring Roll Salad with Spicy Ginger Dressing—a dish that encapsulates everything I love about summer cooking! This salad offers a delightful crunch from assorted veggies and chewy rice vermicelli noodles, all enveloped in a zesty dressing that packs a little heat. With its quick prep time and versatility, this recipe is perfect for those busy days when you crave something healthy yet satisfying, whether you’re hosting a potluck or simply enjoying a quiet lunch. What unique twists will you add to your own Spring Roll Salad? Why Choose Spring Roll Salad? Vibrant, Fresh Ingredients: Each element, from colorful bell peppers to crunchy cucumbers, brings a burst of color and nutrition that brightens up any meal. Quick and Easy: With simple prep steps, this salad comes together in no time—ideal for a busy home cook. Versatile Delight: Feel free to mix in grilled chicken, shrimp, or even tofu for a boost of protein, making it suitable for everyone at your table. Crowd-Pleasing Flavor: The spicy ginger dressing is a showstopper! It’s not just about the crunch—each bite infuses an exciting kick. Make-Ahead Convenience: Prepare it ahead of time for meal prepping, ensuring you have a nutritious option ready to go all week long. Make it a complete meal by serving it next to Balsamic Steak Salad or enjoy the refreshing flavor alongside Spring Roll Salad for a fantastic pairing. Spring Roll Salad Ingredients • A refreshing mix for your next meal! For the Salad Rice Vermicelli Noodles – Provides a chewy texture; choose gluten-free noodles for a gluten-free option. Shredded Carrots – Adds natural sweetness and crunch; shredded cabbage can be a tasty substitute. Bell Peppers (Red and Yellow) – Contributes color and a sweet flavor; consider using radishes for an added crunch. Cucumber – Offers refreshing juiciness; thinly sliced zucchini works well for a creative twist. Bean Sprouts – Adds a delightful crunch; feel free to omit if not available. Cilantro – Introduces a fresh, herbal note; parsley is a great alternative if you prefer. Mint Leaves – Enhances freshness; basil can be used for a unique herbal flavor. Green Onions – Provides a mild onion flavor; finely chopped red onion gives a stronger taste. Crushed Peanuts (Optional) – Adds crunch and depth; sunflower seeds are a nut-free option. For the Spicy Ginger Dressing Fresh Ginger (Grated) – Delivers warmth and spice; adjust to your personal spice tolerance. Soy Sauce – Infuses umami and saltiness; tamari is perfect for a gluten-free version. Rice Vinegar – Adds a tangy acidity; note that lemon juice can be swapped in. Honey or Agave Syrup – Sweetens the dressing; maple syrup ensures a vegan option. Sesame Oil – Provides a rich, nutty flavor; a mild oil can be substituted if preferred. Chili Sauce – Introduces heat; tweak the amount to match your preferred spice level. Try this Spring Roll Salad with Spicy Ginger Dressing for a vibrant, nutritious dish that’s as delightful to eat as it is to prepare! Step‑by‑Step Instructions for Spring Roll Salad with Spicy Ginger Dressing Step 1: Cook Noodles Bring a large pot of water to a rolling boil over high heat. Add the rice vermicelli noodles and cook according to the package instructions, usually about 3-5 minutes, until tender but still firm to the bite. Once cooked, drain the noodles in a colander and rinse them under cold running water to stop the cooking process and cool them down. Step 2: Prepare Vegetables While the noodles are cooling, thinly slice the carrots, bell peppers, and cucumber. Use a sharp knife or a mandoline for uniform slices that add beautiful colors and textures to your Spring Roll Salad. Also, chop the green onions, setting aside the whites and greens separately for a layered flavor, while the noodles finish cooling. Step 3: Combine Greens In a large mixing bowl, combine the shredded carrots, sliced bell peppers, cucumber, bean sprouts, chopped cilantro, mint leaves, and the green onion whites. Toss everything together gently, ensuring an even distribution of all the vibrant ingredients. The colors and textures should create an enticing foundation for the Spring Roll Salad. Step 4: Mix Noodles Once the vermicelli noodles are cool, add them to the bowl with the mixed vegetables. Using tongs or your hands, gently toss everything together, allowing the noodles to mingle with the fresh veggies without breaking the noodles. This creates a harmonious blend of flavors and textures in your Spring Roll Salad. Step 5: Prepare Dressing In a small bowl, whisk together the grated fresh ginger, soy sauce, rice vinegar, honey (or agave syrup), sesame oil, and chili sauce. Adjust the spiciness and sweetness to your taste by adding more chili sauce or honey as desired. The dressing should be well-combined, creating a flavorful blend that will elevate the salad. Step 6: Dress the Salad Pour the prepared spicy ginger dressing over the mixed salad ingredients in the large bowl. Using tongs or a large spoon, gently toss the salad to ensure every component is evenly coated with the dressing. The noodles and vegetables should glisten with the zesty, vibrant flavors of the dressing, making your Spring Roll Salad irresistible. Step 7: Serve Transfer the dressed Spring Roll Salad to a serving platter for a beautiful presentation. If desired, garnish with crushed peanuts for added crunch and flavor. This salad is best served chilled, so you can place it in the refrigerator for about 15 minutes before serving to enhance the flavors even more. Enjoy the refreshing taste of your homemade meal! How to Store and Freeze Spring Roll Salad Fridge: Keep leftover Spring Roll Salad in an airtight container in the refrigerator for up to 2-3 days. Store the dressing separately to maintain freshness. Freezer: While it’s best enjoyed fresh, you can freeze the salad (without the dressing) in an airtight container for up to 1 month. Thaw in the fridge overnight before serving. Reheating: For added convenience, you can gently heat the noodles if desired, but it’s recommended to serve the salad chilled for the best flavor experience. Make Ahead Options These Spring Roll Salad with Spicy Ginger Dressing are perfect for busy home cooks looking to save time without compromising on flavor! You can chop all your vegetables—carrots, bell peppers, cucumbers, and green onions—up to 3 days in advance; just store them in an airtight container in the refrigerator to keep them fresh and crisp. The spicy ginger dressing can also be prepared up to 24 hours ahead of time for deeper flavors; make sure to refrigerate it in a separate container. When you’re ready to serve, simply combine the chilled noodles and prepped veggies, dress the salad, and give it a gentle toss for a delicious meal ready in minutes! Expert Tips for Spring Roll Salad Chill Before Serving: Place the salad in the refrigerator for about 15 minutes to allow the flavors to meld beautifully. Adjust Dressing to Taste: Don’t hesitate to tweak the spicy ginger dressing—balance the sweetness and heat to suit your palate perfectly. Prep Ahead for Ease: Slice vegetables in advance and store them in the fridge. This ensures a quick assembly when you’re ready to enjoy your Spring Roll Salad. Watch Noodle Cooking Time: Be careful not to overcook the rice vermicelli noodles; they should be tender yet firm. Overcooked noodles can turn mushy. Customize Your Crunch: Feel free to add a variety of vegetables you love, or even fruits like mango for a refreshing twist in your Spring Roll Salad! What to Serve with Spring Roll Salad with Spicy Ginger Dressing Complementing your salad with the right sides can elevate your meal and provide a delightful dining experience. Grilled Shrimp Skewers: The smoky, savory taste from grilled shrimp beautifully contrasts the fresh crunch of the salad, creating a well-rounded plate. Coconut Rice: This subtly sweet and creamy rice brings a calming flavor that enhances the Asian-inspired notes in your salad while providing a comforting base. Thai Spring Rolls: A perfect pairing! These crispy bites mirror the fresh ingredients of the salad, giving you the essence of spring rolls in two delicious forms. Mango Salsa: The sweetness of fresh mango balances the spicy ginger dressing, adding a fruity touch that lifts the entire meal. Cilantro-Lime Quinoa: The nutty flavor of quinoa combined with bright lime and cilantro harmonizes with the salad, offering a healthy protein boost to your plate. Chilled Soba Noodles: These light, buckwheat noodles lend an earthy flavor that complements the spring roll salad wonderfully, making them a delightful and refreshing addition. Iced Green Tea: A crisp, refreshing drink that pairs perfectly with the vibrant flavors of the salad and helps cleanse your palate between bites. Coconut Milk Panna Cotta: For dessert, this light and creamy treat contrasts the spiciness of the salad while offering a refreshing finish to your meal. Spring Roll Salad with Spicy Ginger Dressing Variations Feel free to play with this recipe! Each tweak opens the door to new flavors and delightful surprises on your plate. Protein-Packed: Add grilled shrimp, chicken, or tofu for a satisfying protein boost. Each bite becomes a heartier meal, perfect for those looking to fill up without compromising on freshness. Sweet Twist: Toss in fruits like diced mango or avocado for a touch of natural sweetness. The creamy textures from avocado can beautifully balance the crunch of the salad. Low-Carb Delight: Use spiralized zucchini or cucumber noodles instead of rice vermicelli for a low-carb option. A clever twist that keeps all the flavors intact while boosting your veggie intake. Spice It Up: For extra heat, mix in freshly chopped jalapeños or a splash more chili sauce. Let your taste buds revel in the fiery flavor explosion! Nut-Free Crunch: Substitute crushed peanuts with sunflower seeds to maintain that crunch without the nuts. It’s a thoughtful way to cater to those with nut allergies while still enjoying a delightful texture. Herb Alternative: Instead of cilantro and mint, try using basil or even dill for a different herbal note. Each herb brings its unique flair, refreshing your salad with an unexpected boost. Colorful Crunch: Swap in other crispy veggies like snap peas or radishes to keep the texture lively and add pops of color. Each new ingredient can change the entire look and feel of your dish. To savor additional delicious servings, consider pairing this salad with a hearty Balsamic Steak Salad or enjoying it alongside a delightful Sweet Spicy Korean dish for a complete culinary experience! Spring Roll Salad with Spicy Ginger Dressing Recipe FAQs How do I choose the right vegetables for my Spring Roll Salad? Absolutely! Opt for fresh, crunchy veggies. Look for bell peppers that are bright and firm, cucumbers without dark spots, and vibrant carrots. If you can find them, organic vegetables can enhance flavor and nutrition! What’s the best way to store leftover Spring Roll Salad? Sure thing! Store leftover Spring Roll Salad in an airtight container in the fridge for up to 2-3 days. To keep everything crisp, you should store the spicy ginger dressing separately. This will help maintain the freshness and texture of your salad. Can I freeze Spring Roll Salad? Very! While fresh is always best, you can freeze the salad without dressing for up to 1 month. To freeze, place it in an airtight container. When you’re ready to enjoy it, thaw it overnight in the refrigerator. Just remember, the noodles may soften slightly upon thawing. What should I do if my dressing is too spicy or too sweet? No problem at all! If your dressing turns out too spicy, add a touch more honey or agave syrup to balance it out. Conversely, if it’s too sweet, introduce a splash more soy sauce or rice vinegar for added acidity. For extra customization, you can gradually mix in small amounts until it aligns with your taste buds. Is this Spring Roll Salad suitable for special diets? Absolutely! This Spring Roll Salad with Spicy Ginger Dressing is naturally gluten-free if you use gluten-free soy sauce or tamari. For a nut-free version, simply skip the crushed peanuts or replace them with sunflower seeds. Always check for any allergies among your guests before serving! Spring Roll Salad with Spicy Ginger Dressing: A Crunchy Delight This Spring Roll Salad with Spicy Ginger Dressing combines fresh vegetables and chewy rice vermicelli noodles in a zesty and healthy dish perfect for summer cooking. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 5 minutes minsChill Time 15 minutes minsTotal Time 35 minutes mins Servings: 4 servingsCourse: SaladCuisine: AsianCalories: 190 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Salad5 oz Rice Vermicelli Noodles Choose gluten-free noodles for a gluten-free option1 cup Shredded Carrots Shredded cabbage can be a substitute1 cup Bell Peppers (Red and Yellow) Consider using radishes for an added crunch1 cup Cucumber Thinly sliced zucchini can be used1 cup Bean Sprouts Feel free to omit if not available1/4 cup Cilantro Parsley is a great alternative1/4 cup Mint Leaves Basil can be used for a unique flavor1/4 cup Green Onions Finely chopped red onion can be used as a stronger alternative1/4 cup Crushed Peanuts (Optional) Sunflower seeds are a nut-free optionFor the Spicy Ginger Dressing1 tbsp Fresh Ginger (Grated) Adjust according to personal spice tolerance2 tbsp Soy Sauce Tamari works for gluten-free2 tbsp Rice Vinegar Lemon juice can be swapped in1 tbsp Honey or Agave Syrup Maple syrup ensures a vegan option1 tbsp Sesame Oil Mild oil can be substituted1 tbsp Chili Sauce Tweak the amount to match preferred spice level Equipment large potColanderMixing bowlSharp knifeMandoline (optional)small bowltongs Method Step-By-Step InstructionsBring a large pot of water to a rolling boil over high heat. Add the rice vermicelli noodles and cook according to the package instructions, usually about 3-5 minutes, until tender but still firm to the bite. Once cooked, drain the noodles in a colander and rinse them under cold running water.While the noodles are cooling, thinly slice the carrots, bell peppers, and cucumber using a sharp knife or mandoline. Chop the green onions, setting aside the whites and greens separately.In a large mixing bowl, combine the shredded carrots, sliced bell peppers, cucumber, bean sprouts, chopped cilantro, mint leaves, and the green onion whites. Toss everything gently to ensure an even distribution.Once the vermicelli noodles are cool, add them to the bowl with the mixed vegetables. Gently toss everything using tongs or your hands.In a small bowl, whisk together the grated fresh ginger, soy sauce, rice vinegar, honey (or agave syrup), sesame oil, and chili sauce. Adjust to your taste.Pour the prepared spicy ginger dressing over the salad and gently toss to ensure even coating.Transfer to a serving platter. If desired, garnish with crushed peanuts. Chill for about 15 minutes before serving. Nutrition Serving: 1servingCalories: 190kcalCarbohydrates: 30gProtein: 6gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2.5gSodium: 400mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 600IUVitamin C: 40mgCalcium: 25mgIron: 1mg NotesFor best results, chill the salad before serving to allow the flavors to meld. Adjust the dressing to your taste preferences and feel free to customize the ingredients based on your preferences. Tried this recipe?Let us know how it was!
