Spring Roll Salad with Spicy Ginger Dressing Recipe
A fresh and vibrant Spring Roll Salad featuring crisp vegetables, tender rice noodles, and a zesty, spicy ginger dressing. This easy no-cook recipe combines the refreshing flavors of Asian herbs and the crunch of roasted peanuts, perfect for a light lunch or a flavorful 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 the minced ginger, minced garlic, soy sauce, agave nectar, rice wine vinegar, sesame oil, canola or vegetable oil, and red pepper flakes. Blend until the dressing is smooth and well combined. Season with salt and pepper to taste, then refrigerate until ready to use to allow the flavors to meld.
- Cook Rice Noodles: Follow package instructions to cook the rice noodles. Once cooked, rinse thoroughly under cold water until completely cooled to stop the cooking process and prevent sticking. Drain well and transfer noodles to a large serving bowl.
- Assemble Salad: To the bowl with rice noodles, add shredded cabbage, julienned cucumber, carrots, sweet pepper, minced cilantro, and minced mint. Toss everything well to combine evenly.
- Add Dressing and Garnish: When ready to serve, drizzle the chilled spicy ginger dressing over the salad. Toss thoroughly to ensure the salad is evenly coated with the dressing. Season with additional salt and pepper if necessary. Finally, garnish with chopped roasted peanuts, extra cilantro leaves, and sesame seeds for added texture and flavor. Serve immediately and enjoy the fresh, vibrant flavors.
Notes
- For a gluten-free version, use gluten-free soy sauce or tamari.
- If you prefer a milder dressing, reduce or omit the red pepper flakes.
- Rice noodles can be substituted with glass noodles or thin vermicelli if desired.
- The salad is best served fresh, but dressing and salad components can be prepared ahead and combined just before serving.
- Adding cooked shrimp, chicken, or tofu can transform this salad into a more substantial meal.
Keywords: Spring Roll Salad, Asian Salad, Rice Noodle Salad, Spicy Ginger Dressing, Fresh Herb Salad, Vegetarian Salad, Healthy Lunch
