Spring Roll Salad with Spicy Ginger Dressing

Name: Spring Roll Salad with Spicy Ginger Dressing
Prep time: 40 min
Total time: 40 min
Cuisine: Asian-Inspired
Ingredients: 3 tablespoons minced fresh ginger; 2 medium cloves garlic, minced; 2 tablespoons soy sauce; 1 tablespoon agave nectar; 1/4 cup 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

Jump to Recipe

If you’ve ever craved the bright, zippy flavors of a spring roll but didn’t have the patience to soak wrappers and roll them one by one, this Spring Roll Salad with Spicy Ginger Dressing is about to become your new favorite shortcut.

It has everything you love about classic spring rolls—crisp veggies, tender rice noodles, fresh herbs, and that bold, gingery kick—but tossed into one big, colorful bowl. No rolling. No fuss. Just vibrant, crunchy goodness ready in 40 minutes.

And if you’re anything like me (hi, it’s Mounia ), juggling work, family, errands, and that never-ending laundry pile, you’ll appreciate a recipe that feels special but doesn’t demand your entire evening. This salad is light yet satisfying, perfect for meal prep lunches, potlucks, or a fresh side dish when you’re tired of the same old routine.

Let’s dive in.

Why You’ll Love This Spring Roll Salad with Spicy Ginger Dressing

There are salads… and then there are salads that actually make you excited to eat them.

This one is:

Colorful and fresh – It looks like a rainbow in a bowl.
Packed with crunchy veggies – Cabbage, carrots, cucumber, sweet peppers.
Hearty enough for lunch – Thanks to tender rice noodles.

Bright and herby – Fresh cilantro and mint wake everything up.
Bold and flavorful – That spicy ginger dressing ties it all together.

It’s also easy to make ahead, which is a gift when your week already feels like a to-do list with legs.

Ingredients You’ll Need

Let’s break it down into two simple parts: the dressing and the salad.

For the Spicy Ginger Dressing

3 tablespoons minced fresh ginger
2 medium cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon agave nectar
1/4 cup vinegar
1 tablespoon sesame oil
2 tablespoons canola oil or vegetable oil
1/2–1 teaspoon red pepper flakes
Salt and pepper, to taste

This dressing is bold, slightly sweet, a little tangy, and just spicy enough to keep things interesting. If you like more heat, go closer to 1 teaspoon of red pepper flakes. If you’re cooking for sensitive taste buds, start with 1/2 teaspoon.

For the 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 minced cilantro
1/4 cup minced mint
1/4 cup chopped roasted peanuts
Extra cilantro and sesame seeds for topping

Simple ingredients. Big flavor. That’s my kind of cooking.

How to Make Spring Roll Salad with Spicy Ginger Dressing

Don’t worry—this comes together quickly. Just follow these easy steps.

Step 1: Make the Dressing

In a food processor or blender, combine:

Fresh ginger
Garlic
Soy sauce
Agave nectar
Vinegar
Sesame oil
Canola or vegetable oil
Red pepper flakes

Blend until smooth.

Taste it. Add salt and pepper as needed. If you like it sweeter, drizzle in a bit more agave. Want it tangier? A splash more vinegar does the trick.

Refrigerate the dressing while you prep the salad. Letting it chill gives the flavors time to mingle.

Step 2: Cook the Rice Noodles

Cook the rice noodles according to the package instructions.

Once cooked, rinse them thoroughly under cold water. This step is important. It stops the cooking process and keeps them from sticking together.

Drain well and transfer the noodles to a large serving bowl.

Step 3: Add the Fresh Veggies

To the bowl of noodles, add:

Shredded cabbage
Julienned cucumber
Julienned carrots
Julienned sweet pepper
Minced cilantro
Minced mint

Toss everything together until evenly combined.

At this point, it already smells incredible.

Step 4: Dress and Finish

When you’re ready to serve, drizzle the spicy ginger dressing over the salad. Toss well so every strand of noodle and every slice of veggie gets coated.

Season with salt and pepper if needed.

Top with chopped roasted peanuts, extra cilantro, and a sprinkle of sesame seeds.

And that’s it. Your Spring Roll Salad with Spicy Ginger Dressing is ready to steal the show.

Spring Roll Salad with Spicy Ginger Dressing in a glass bowl with rice noodles, fresh vegetables, herbs, and chopped peanuts — This vibrant Spring Roll Salad with Spicy Ginger Dressing is loaded with crisp veggies, tender rice noodles, and crunchy peanuts.

Tips for the Best Flavor (and Zero Stress)

Because we’re all about minimal effort and maximum flavor around here.

1. Don’t Skip the Cold Rinse

Rinsing the noodles in cold water keeps them from clumping. Nobody wants a noodle blob. We’re going for light and fresh, not sticky and tangled.

2. Slice Thin for That “Spring Roll” Feel

The magic of this salad is in the texture. Thin, even slices of cucumber, carrot, and pepper make every bite balanced. If you have a julienne peeler, now’s its moment to shine.

3. Make It Ahead (Smart Move!)

You can prep all the components in advance:

Store the dressing in a jar in the fridge.
Keep the noodles and veggies mixed together in an airtight container.
Add dressing and peanuts right before serving.

This keeps everything crisp and fresh—perfect for meal prep lunches.

4. Adjust the Heat

If your family has mixed spice tolerance (I see you, picky eaters), keep the dressing mild and serve extra red pepper flakes on the side. Everyone wins.

If the dressing looks a little thick after chilling, don’t panic. Just whisk in a teaspoon of warm water until it loosens up. It’s not a crisis—it’s just extra flavor waiting to spread around.

A Little Personal Note

I first made this salad during one of those weeks when dinner felt like a mountain and I was running on coffee and good intentions. I wanted something light but filling. Something that didn’t require turning on the oven.

This Spring Roll Salad with Spicy Ginger Dressing saved me.

It was fresh. It was satisfying. And best of all, it made enough for leftovers the next day. There’s something so comforting about opening the fridge and knowing lunch is already handled.

That’s the kind of cooking I believe in—meals that fit into your life instead of taking it over.

Ways to Customize This Salad

This recipe is flexible, which is perfect when your fridge is a little unpredictable.

Add protein: Grilled chicken, shrimp, or baked tofu turn this into a full dinner.
Go gluten-free: Use tamari instead of soy sauce.
Swap veggies: Try shredded lettuce, bean sprouts, or thinly sliced radishes.

Make it nut-free: Skip the peanuts and use toasted sunflower seeds.

It’s a clean-out-the-fridge kind of dish, and those are often the best ones.

Frequently Asked Questions

Can I make Spring Roll Salad with Spicy Ginger Dressing ahead of time?

Yes! It’s actually great for make-ahead meals. Store the salad and dressing separately and combine just before serving. This keeps everything crisp.

How long does it last in the fridge?

Once dressed, it’s best within 1–2 days. Undressed, the salad base can last up to 3 days in an airtight container.

Can I use a different sweetener?

Absolutely. Honey or maple syrup works well in place of agave nectar. Just adjust to taste.

What if I don’t have fresh ginger?

Fresh ginger gives the best flavor, but in a pinch, you can use ground ginger. Start with 1/2 teaspoon and adjust. The flavor won’t be quite as bold, but it will still be delicious.

Is this good as a side dish?

Yes! This Spring Roll Salad with Spicy Ginger Dressing pairs beautifully with grilled meats, salmon, or even a simple rotisserie chicken. It’s light, fresh, and balances richer dishes perfectly.

A Fresh Bowl of Comfort

Some days call for cozy slow cooker meals that simmer all afternoon. Other days? You want something bright, crunchy, and ready in under an hour.

This Spring Roll Salad with Spicy Ginger Dressing brings that perfect balance—fresh herbs, tender noodles, crisp vegetables, and a bold dressing that wakes up your taste buds.

It’s the kind of recipe that makes you feel like you’ve done something good for yourself without spending all day in the kitchen. And honestly, that’s a win in my book.

So the next time you’re craving something vibrant and satisfying, give this Spring Roll Salad with Spicy Ginger Dressing a spot on your table. Your future self (especially tomorrow at lunchtime) will thank you.

More Fresh Bowls & Easy Favorites to Try

If this Spring Roll Salad with Spicy Ginger Dressing made your weeknight feel lighter and brighter, I have a few more fresh and flavorful ideas you might love adding to your rotation:

This vibrant Asian Chicken Cranberry Salad brings that same sweet-savory balance with a satisfying protein boost—perfect for lunch prep.
Looking for something hearty and plant-based? The Italian Chickpea Salad is packed with bold flavor and holds up beautifully in the fridge.
If you still have cabbage hanging out in your crisper drawer, this cozy-meets-fresh Greek Rice and Cabbage is a simple, comforting way to use it up.

For a naturally sweet, crunchy side that pairs with just about anything, try this refreshing Carrot Apple Salad.
And if you’d love to see another beautiful spin on this dish, take a peek at this lovely version of Spring Roll Salad with Spicy Ginger Dressing for extra inspiration.

Mix and match these with your weekly meals, and you’ll never feel stuck in a salad rut again.