Spring Roll Salad Spicy Ginger

This Spring Roll Salad with Spicy Ginger Dressing is exactly what I crave on warm days when I want something crisp fresh and bursting with bold flavors. With crunchy veggies loads of herbs and a tantalizing dressing this salad manages to be both light and deeply satisfying. It takes inspiration from Vietnamese spring rolls but skips the wrappers for a big vibrant bowl.

When I first made this salad for a backyard lunch it disappeared faster than anything else on the table. A handful of peanuts on top is always the first bite my friends grab.

Ingredients

• Rice vermicelli noodles: Choose thin rice noodles that cook quickly and hold up well to the punchy dressing. Look for a brand with no added fillers
• Carrots: Go for fresh firm carrots. Use a julienne peeler or large holes on a box grater for crisp clean shreds
• Bell peppers: Pick ripe red and yellow peppers for natural sweetness and vibrant color. The more colorful the better
• Cucumber: Thinly sliced cucumber adds refreshing crunch. Choose a seedless or Persian variety for best results
• Bean sprouts: Select fresh crisp bean sprouts with no slimy spots. Give them a rinse in cold water to revive them
• Fresh cilantro and mint: Both herbs are essential for that classic spring roll flavor and fragrance. Make sure leaves are bright and perky not wilted
• Green onions: Slice thinly for a bit of sharpness that balances the salad
• Peanuts: Use roasted unsalted peanuts and crush them for topping. They add richness but are optional if you need a nut free version
• Ginger: Fresh ginger is the star of the dressing. Choose pieces that are smooth and heavy with no shriveling
• Soy sauce: Opt for a naturally brewed brand for a rich salty depth
• Rice vinegar: Brings tang and brightness. Use unseasoned for clean flavor
• Honey or agave syrup: A touch of sweetness pulls the dressing together. Go with honey for floral notes or agave if vegan
• Sesame oil: Choose toasted sesame oil for a nutty aromatic finish
• Chili sauce: Adjust to your liking for spicy zing. Look for one with chili seeds for extra bite

Instructions

Cook the Vermicelli:

Fill a large pot with water and bring it to a rapid boil. Add the rice vermicelli noodles and gently stir. Cook them according to the timing on your package usually just a few minutes. Once they are just tender drain them immediately and rinse well under cold water to halt cooking. Set aside to cool completely

Prep the Veggies:

Take your carrots bell peppers cucumber and green onions and finely slice or shred each one. Keep everything as uniform as possible for the prettiest presentation. Lay all prepped veggies out in separate piles so you can easily assemble later

Build the Salad Base:

In your biggest mixing bowl gather the carrots bell peppers cucumber bean sprouts cilantro mint and green onions. This blend will fill the bowl with color and keep every bite fresh and crisp

Add the Chilled Noodles:

Gently fluff and loosen the cooled vermicelli noodles before adding them on top of the vegetables. Use your hands or tongs to toss everything together being careful not to break the noodles

Make the Spicy Ginger Dressing:

Take a small bowl and whisk together the fresh grated ginger soy sauce rice vinegar honey or agave syrup sesame oil and your chosen chili sauce. Whisk thoroughly until the honey or agave completely dissolves and the dressing is thickened and fragrant. Taste and adjust heat with more chili if needed

Dress and Toss:

Pour the spicy ginger dressing evenly over the salad. Ingredients will glisten as the dressing coats them. Use two big spoons to toss very well ensuring each noodle and veggie picks up the dressing and fresh herbs

Garnish and Serve:

Transfer your finished salad to a serving platter right before eating. Sprinkle generously with crushed peanuts if you want the extra crunch. Serve cold or at room temperature

My favorite part is the mound of fresh mint and cilantro. That herbal pop against the chili dressing is irresistible and always reminds me of visiting local Vietnamese restaurants with my mom. She would let me pile extra herbs on every plate.

Storage and Leftover Tips

Store any leftovers in a tightly covered container in the fridge for up to two days. The flavors get even more lively overnight. If you are planning ahead keep the dressing separate until ready to serve and toss together just before eating. This prevents soggy noodles. If the noodles firm up in the fridge drizzle a splash of water and a bit more dressing when serving

Easy Ingredient Swaps

You can swap out bean sprouts for shredded napa cabbage if you want extra crunch. Thinly sliced snap peas or radish slices also work beautifully. For a gluten free salad use tamari instead of soy sauce. Baked tofu or grilled shrimp can be used for protein

Perfect Ways to Serve This

Serve chilled as a light lunch with iced tea or lemonade. This salad makes a bright side next to grilled chicken or tofu. It is a crowd pleaser at potlucks since it tastes great even after sitting for a bit. For a full meal fill lettuce leaves with the salad for hand held spring roll wraps

Always taste the dressing with a piece of noodle and a crunchy veggie to check seasoning before tossing the whole salad. Dress the salad just before serving to keep everything crisp.

Recipe Q&A

→ Can I use different noodles?

Yes, glass noodles or soba make suitable alternatives if rice vermicelli isn't available.

→ How spicy is the ginger dressing?

The dressing’s heat can be adjusted by increasing or reducing chili sauce to suit your preference.

→ Is this salad best served cold?

For the freshest flavor and texture, it's ideal to serve the salad chilled or at room temperature.

→ Can I add protein to this dish?

Absolutely. Shredded chicken, tofu, or shrimp can be mixed in for a heartier bowl.

→ How should leftovers be stored?

Store in an airtight container in the fridge. Toss before serving for best flavor and texture.

→ Can the dressing be made ahead?

Yes, prepare the dressing up to two days in advance and refrigerate until ready to use.