Dinner

Spring Roll Salad with Spicy Ginger Dressing Recipe

Bynova cole January 8, 2026January 8, 2026

Introduction

This Spring Roll Salad with Spicy Ginger Dressing is a fresh and vibrant dish that captures the bright flavors of classic spring rolls in a convenient salad form. Packed with crunchy vegetables, fragrant herbs, and a zesty, spicy dressing, it’s perfect for a light lunch or a colorful side.

A clear glass bowl holds a colorful noodle salad with three main layers: the bottom layer is thin, pale yellow rice noodles, the middle layer consists of bright orange carrot sticks, thin red bell pepper strips, and some thin purple cabbage shreds, while the top layer is sprinkled with chopped green herbs, crushed peanuts, and small white sesame seeds. Two light wooden spoons rest inside the bowl, partially mixing the salad. The bowl sits on a white marbled surface with a blue cloth napkin nearby, an orange bell pepper on the right side, and some fresh green herbs on a wooden board at the bottom corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: Make the spicy ginger dressing by combining the minced ginger, garlic, soy sauce, agave nectar, rice wine vinegar, sesame oil, canola oil, and red pepper flakes in a food processor or blender. Blend until smooth, then season with salt and pepper to taste. Refrigerate until ready to use.
Step 2: Cook the rice noodles according to package instructions. Once cooked, rinse them thoroughly under cold water until they are completely cooled. Drain well and transfer to a large serving bowl.
Step 3: Add the shredded cabbage, julienned cucumber, carrots, sweet pepper, minced cilantro, and mint to the noodles. Toss gently to combine all ingredients evenly.
Step 4: When ready to serve, drizzle the spicy ginger dressing over the salad and toss well to coat everything evenly. Adjust seasoning with salt and pepper if needed.
Step 5: Garnish the salad with chopped roasted peanuts, additional cilantro, and sesame seeds before serving. Enjoy this fresh and flavorful dish!

Tips & Variations

For extra protein, add cooked shrimp, grilled chicken, or tofu to the salad.
Adjust the amount of red pepper flakes to control the spice level to your preference.
Use lime juice instead of rice wine vinegar for a tangier dressing variation.
Try adding sliced avocado or chopped green onions for more texture and flavor.

Storage

Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with the dressing just before serving to keep the vegetables crisp. If needed, re-cool the noodles under cold water before tossing again.

How to Serve

A white bowl filled with thin, pale yellow rice noodles forms the base layer, topped with bright orange carrot sticks, thin green cucumber strips, and vivid red bell pepper slices scattered evenly throughout. Thin strips of purple cabbage add a splash of dark color, while chopped green herbs are sprinkled on top for freshness. Small pieces of crushed nuts are also visible, adding texture. The bowl sits on a white marbled surface, with a light blue textured cloth to the left, an orange bell pepper to the right, and sprigs of fresh green mint leaves resting on a wooden board at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing ahead of time?

Yes, the spicy ginger dressing can be made up to 3 days in advance and stored in the refrigerator. Just give it a good stir before using.

What can I substitute for rice noodles?

If rice noodles are not available, thin wheat noodles or even spiralized vegetables like zucchini noodles can be used, though the texture will differ slightly.