If you’ve ever craved spring rolls but didn’t want to deal with the wrappers—this salad is your new best friend. It’s bright, crunchy, colorful, and packed with all the flavors of your favorite spring rolls—without the fuss. We’re talking a rainbow of crisp veggies like sweet bell pepper, shredded carrots, cucumber, and cabbage, all tossed with tender rice noodles and coated in the most irresistible spicy ginger dressing.
This is one of those salads you actually get excited to eat. It’s light but satisfying, and makes an amazing lunch, picnic dish, or healthy side. It stores well, is easy to prep ahead, and is completely customizable with your favorite veggies or proteins. Once you try it, you’ll be making it on repeat—promise.
What You Need to Make This Recipe
Ingredients
For the Salad:
- 8 oz rice noodles
- 1½ cups shredded green or purple cabbage
- 1 small cucumber, julienned
- 2 small carrots, julienned
- 1 medium sweet pepper, julienned
- ¼ cup minced fresh cilantro
- ¼ cup minced fresh mint
- ¼ cup chopped roasted peanuts
- Extra cilantro + sesame seeds, for topping
For the Spicy Ginger Dressing:
- 3 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp agave nectar
- ¼ cup rice wine vinegar
- 1 tbsp sesame oil
- 2 tbsp canola or vegetable oil
- ½ to 1 tsp red pepper flakes (to taste)
- Salt and black pepper, to taste
Equipment
- Large mixing bowl
- Medium saucepan (to cook noodles)
- Colander or sieve
- Sharp knife + cutting board
- Blender or food processor (for dressing)
- Salad tongs or two large spoons for tossing
How to Make Spring Roll Salad with Spicy Ginger Dressing
- Cook the noodles: Prepare rice noodles according to package instructions. Rinse thoroughly under cold water to stop cooking and prevent sticking. Drain well and transfer to a large bowl.
- Chop the veggies: Julienne the cucumber, carrots, sweet pepper, and shred the cabbage if not pre-shredded. Mince herbs.
- Make the dressing: Blend together the ginger, garlic, soy sauce, agave, vinegar, oils, red pepper flakes, and season with salt and pepper. Blend until smooth.
- Assemble the salad: Add all veggies and herbs to the bowl of noodles. Toss well to combine.
- Dress and garnish: Just before serving, drizzle over the spicy ginger dressing, toss until well coated, and top with chopped peanuts, cilantro, and sesame seeds.
Pro Tips For Making This Recipe
- Use cold noodles – Rinsing with cold water stops cooking and keeps them from clumping.
- Uniform cuts = better texture – Try to julienne all veggies to similar thin sizes.
- Make dressing ahead – It keeps in the fridge up to 1 week.
- Add protein – Grilled chicken, shrimp, or tofu are all great add-ins.
- Adjust spice – Reduce or skip the chili flakes for a mild version.
Frequently Asked Questions
Q: Can I use a different type of noodle?
Yes! While rice noodles give it an authentic spring roll feel, soba or glass noodles work great too.
Q: How long does it keep?
The salad keeps 3–4 days in the fridge. Add dressing just before serving for best texture.
Q: Can I make this gluten-free?
Absolutely—just use gluten-free tamari in place of soy sauce.
Q: Can I serve it warm?
It’s best served cold or room temperature to preserve the crunch and brightness of the veggies.
Q: What proteins go well with this?
Grilled shrimp, chicken, tofu, or tempeh make it a complete and satisfying meal.