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.

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

Description

Spring Roll Salad with Spicy Ginger Dressing is a vibrant, flavor-packed noodle salad loaded with crisp vegetables, fresh herbs, and tender rice noodles tossed in a bold, zesty ginger dressing. It’s light yet satisfying, perfect for meal prep lunches, easy dinners, or a colorful side dish that comes together in just 40 minutes.

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 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

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Instructions

In a food processor or blender, combine ginger, garlic, soy sauce, agave nectar, vinegar, sesame oil, canola oil, and red pepper flakes. Blend until smooth.
Season dressing with salt and pepper to taste. Refrigerate until ready to use.
Cook rice noodles according to package instructions.
Rinse noodles thoroughly with cold water until completely cooled. Drain well.
Transfer noodles to a large serving bowl.
Add cabbage, cucumber, carrots, sweet pepper, cilantro, and mint. Toss to combine.
When ready to serve, drizzle dressing over salad and toss until evenly coated.
Adjust salt and pepper if needed.
Garnish with chopped peanuts, extra cilantro, and sesame seeds. Serve immediately.

Notes

For meal prep, store dressing separately and toss just before serving.

Add grilled chicken, shrimp, or tofu for extra protein.

Use tamari instead of soy sauce for a gluten-free option.

If dressing thickens in the fridge, whisk in 1–2 teaspoons warm water to loosen.

Prep Time: 40 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook / Tossed
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 serving (about 1/6 of recipe)
Calories: 410 kcal
Sugar: 6 g
Sodium: 480 mg
Fat: 18 g
Saturated Fat: 2 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 54 g
Fiber: 4 g
Protein: 9 g
Cholesterol: 0 mg