Spring Roll Salad with Ginger

This vibrant spring roll salad transforms all the fresh flavors of traditional spring rolls into an easy-to-assemble bowl without the fuss of rolling and wrapping. The spicy ginger dressing ties everything together with a perfect balance of heat, sweetness, and acidity that will keep you coming back for more.

I first created this recipe when craving spring rolls but lacking the patience to roll them individually. Now it's my go-to summer dinner when the temperatures rise and I want something refreshing yet satisfying.

Ingredients

For the Spicy Ginger Dressing

• Fresh ginger: Adds zingy brightness that forms the foundation of the dressing
• Garlic: Provides depth and warmth to balance the ginger
• Soy sauce: Contributes savory umami flavor; look for naturally brewed varieties
• Agave nectar: Brings just enough sweetness without overpowering; choose light agave for a neutral flavor
• Rice wine vinegar: Adds the perfect tangy note; opt for unseasoned for better control of flavors
• Sesame oil: Introduces nutty complexity; use toasted sesame oil for maximum impact
• Neutral oil: Helps emulsify and balance the strong flavors
• Red pepper flakes: Deliver customizable heat; adjust according to your preference

For the Spring Roll Salad

• Rice noodles: Create the perfect base; choose thin vermicelli for authentic spring roll texture
• Cabbage: Provides essential crunch and holds up well with dressing
• Cucumber: Adds refreshing coolness and juiciness
• Carrots: Bring natural sweetness and vibrant color
• Sweet pepper: Contributes crisp texture and vitamin C
• Cilantro and mint: Are non-negotiable for authentic flavor; select bunches with bright, vibrant leaves
• Peanuts: Deliver crucial crunch and protein; choose unsalted roasted for best flavor
• Sesame seeds: Provide visual appeal and subtle nuttiness

Step-by-Step Instructions

Prepare the Dressing

Step 1:

Add all dressing ingredients to your blender or food processor. Ensuring the ginger is finely minced before adding will help achieve a smoother consistency. Blend on high speed for at least 45 seconds until completely emulsified. The dressing should have a gorgeous golden amber color with visible flecks of red pepper. Taste and adjust seasonings, adding more agave if you prefer sweeter or more pepper flakes for additional heat.

Cook the Noodles

Step 2:

Bring a large pot of water to a rolling boil before adding rice noodles. Stir immediately to prevent sticking. Cook exactly according to package directions, typically 3-5 minutes, until just tender with slight resistance. Overcooking will result in mushy noodles that break apart in the salad. Drain immediately and rinse under cold running water until completely cool, about 1-2 minutes. This stops the cooking process and removes excess starch.

Prepare the Vegetables

Step 3:

While noodles cook, prepare all vegetables for maximum efficiency. Cut cucumber, carrots, and peppers into matchstick pieces of similar size for even distribution and best texture. When shredding cabbage, aim for thin ribbons that will incorporate easily with the noodles. Chop herbs just before adding to maintain their vibrant flavor and color.

Assemble the Salad

Step 4:

In a large bowl, combine cooled noodles with all prepared vegetables and herbs. Toss gently using tongs or clean hands to distribute ingredients evenly without breaking the noodles. Pour three-quarters of the dressing over the salad and toss thoroughly. The noodles will absorb some dressing, so reserve a bit for final adjustments before serving.

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Fresh herbs are what truly transform this dish from ordinary to extraordinary. I grow mint and cilantro in my garden specifically for this recipe during summer months. The first time I served this at a family gathering, my brother-in-law who typically avoids plant-based meals went back for thirds.

Make It Ahead

This salad is perfect for entertaining because most components can be prepared in advance. Cook noodles up to 24 hours ahead, toss with a tiny bit of sesame oil to prevent sticking, and refrigerate in an airtight container. Julienne all vegetables and store separately for maximum freshness. Chop herbs and make dressing up to a day ahead. When ready to serve, simply combine everything and toss – dinner ready in minutes!

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Seasonal Variations

Summer calls for adding juicy mango strips or fresh berries for unexpected sweetness. In fall, try thinly sliced apples or pears for seasonal flair. Winter versions work beautifully with thinly sliced Brussels sprouts and toasted walnuts instead of peanuts. Spring brings opportunities for asparagus slivers and tender pea shoots. The versatile dressing complements any seasonal produce.

Serving Suggestions

Transform this salad into a stunning dinner party centerpiece by serving in a large shallow bowl with small bowls of optional toppings like lime wedges, additional herbs, sliced chiles, and extra peanuts. For lunch boxes, pack components separately and assemble just before eating. This prevents sogginess and keeps everything fresh. For a complete meal, serve alongside simple grilled tofu skewers or shrimp marinated in the same dressing.

Cultural Perspective

This recipe draws inspiration from Vietnamese cuisine where fresh herbs, rice noodles, and vibrant dipping sauces create harmony in every bite. Traditional spring rolls (gỏi cuốn) feature similar ingredients wrapped in rice paper. This deconstructed version honors those flavors while creating something accessible for everyday cooking. The balance of sweet, sour, salty, and spicy elements follows principles found throughout Southeast Asian cuisine.

Frequently Asked Questions

→ Can I make the spicy ginger dressing ahead of time?

Yes, the dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The flavors will actually develop and improve over time, making this perfect for meal prep.

→ What protein would pair well with this salad?

This salad works wonderfully with grilled shrimp, baked tofu, poached chicken, or seared beef. Simply prepare your protein of choice and add it on top of the dressed salad for a complete meal.

→ Is there a substitute for the rice noodles?

You can substitute with soba noodles, vermicelli, or even zucchini noodles for a lower-carb option. The key is to use a noodle that will hold up to the dressing and complement the crunchy vegetables.

→ How spicy is this dressing?

The spice level is adjustable based on your preference. Using 1/2 teaspoon of red pepper flakes creates a mild heat, while 1 teaspoon provides a more pronounced spiciness. You can always start with less and add more to taste.

→ Can I make this salad gluten-free?

Yes, simply use tamari instead of soy sauce and verify that your rice noodles are certified gluten-free. All other ingredients in the original recipe are naturally gluten-free.

→ What can I substitute for peanuts if I have an allergy?

Roasted cashews, sunflower seeds, or toasted sesame seeds make excellent alternatives to peanuts, providing a similar crunchy texture and nutty flavor without the allergen concerns.