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Spring Roll Salad with Spicy Ginger Dressing

Spring Roll Salad with Spicy Ginger Dressing brings classic spring-roll flavors to a crisp, tossable bowl. Rice noodles and shredded vegetables are mixed with fresh mint and cilantro, then coated in a bright ginger-lime dressing with a gentle spicy kick.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Asian
Calories: 520
Ingredients Method Notes

Ingredients
  

Salad
  • 150 g rice noodles
  • 1 cup shredded carrots
  • 1 cup red cabbage
  • 1 cucumber
  • 0.5 red bell pepper red bell pepper
  • 0.25 cup fresh mint leaves
  • 0.25 cup fresh cilantro
  • 2 tbsp crushed peanuts
  • 1 cup cooked chicken or shrimp optional
Spicy Ginger Dressing
  • 2 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tbsp sesame oil
  • 1 tbsp fresh ginger, grated
  • 1 clove garlic, minced
  • 1 tsp chili paste or sriracha

Method
 

Cook and prep the salad
  1. Cook the rice noodles according to package instructions, then rinse with cold water to stop cooking and keep them springy.
  2. Slice the carrots, red cabbage, cucumber, and red bell pepper into thin strips so the salad stays crisp.
  3. Roughly chop the fresh mint leaves and fresh cilantro for even flavor in every bite.
Make the spicy ginger dressing
  1. In a bowl, whisk together the soy sauce, lime juice, rice vinegar, honey, sesame oil, grated fresh ginger, minced garlic, and chili paste or sriracha until smooth and glossy.
Assemble
  1. Combine the noodles, carrots, red cabbage, cucumber, red bell pepper, mint, cilantro, and cooked chicken or shrimp if using.
  2. Pour the dressing over the salad and toss gently until everything is evenly coated and lightly slicked.
  3. Top with crushed peanuts right before serving for a crunchy finish.

Notes

For the crunch, keep the vegetables thin and don’t dress until you’re ready to eat. Refrigerate leftovers in a sealed container up to 2 days, but expect the cabbage and cucumber to soften; do not freeze. For a lighter option, swap the cooked chicken or shrimp for extra peanuts and omit the optional protein.