If you love the bold, zesty flavors of Vietnamese spring rolls, this spicy ginger spring roll salad brings it all together in a vibrant, no-fuss bowl!
With crisp veggies, cooling herbs, tender noodles, and a punchy homemade ginger dressing, it’s everything I crave in a light and energizing meal.
It’s fast, fresh, and feels like sunshine in a bowl!
Why You’ll Love This Recipe
Tastes like your favorite Vietnamese spring rolls, no wrapping required
Refreshing, crunchy vegetables with a zesty kick
The spicy ginger dressing is drinkably good
Totally customizable with protein add-ins
Quick to prep and great for meal prep or light lunches
Ingredient Highlights
Here’s what makes this salad shine:
Rice noodles – Light and chewy, the perfect base for soaking up the bold dressing.
Cabbage, carrots, cucumber & sweet peppers – Bring color, crunch, and fresh texture.
Fresh herbs – Cilantro and mint make this salad irresistibly fragrant.
Roasted peanuts – Add nutty crunch and balance the heat.
Spicy ginger dressing – Made with ginger, garlic, soy sauce, sesame oil, and red pepper flakes—it packs a flavorful punch.
Pro Tips Before You Start
Rinse noodles with cold water after cooking to keep them bouncy and prevent sticking.
Blend the dressing smooth for even coating—it doubles as a great marinade too!
Let the salad sit for a few minutes after dressing to let the flavors soak in.
Want it extra spicy? Add more red pepper flakes or a dash of sriracha to the dressing.
How to Make Spicy Ginger Spring Roll Salad
Step 1: Make the dressing
In a blender or food processor, combine the ginger, garlic, soy sauce, agave, vinegar, sesame oil, canola oil, and red pepper flakes.
Blend until smooth. Season with salt and pepper.
Refrigerate until ready to use.
Step 2: Cook and cool the noodles
Prepare rice noodles according to the package directions.
Rinse thoroughly with cold water until chilled. Drain well and place in a large serving bowl.
Step 3: Add the veggies and herbs
Toss the cooled noodles with shredded cabbage, julienned cucumber, carrots, sweet pepper, cilantro, and mint until everything is evenly combined.
Step 4: Dress and serve
When ready to serve, pour the spicy ginger dressing over the salad.
Toss well to coat. Taste and season with extra salt and pepper if needed.
Garnish with roasted peanuts, extra cilantro, and sesame seeds.
What to Serve It With
Grilled shrimp or tofu
Vietnamese iced coffee or jasmine tea
Lettuce wraps or summer rolls
Chilled white wine or sparkling water with lime
Variations & Substitutions
Swap tofu or grilled chicken for added protein
Use romaine or spinach instead of cabbage
Add mango or pineapple for a fruity twist
Make it nut-free by skipping peanuts or using toasted sunflower seeds
Storage & Leftovers
Store the salad and dressing separately in airtight containers.
Keeps well in the fridge for up to 3 days.
If already dressed, eat within 24 hours for best texture.
Noodles may need a drizzle of oil or water to loosen up after refrigeration.
FAQs
Can I make this salad ahead of time?
Yes—just store the dressing separately and toss before serving.
Is it gluten-free?
Use gluten-free soy sauce or tamari to make it fully gluten-free.
Can I add protein?
Absolutely. Grilled shrimp, tofu, chicken, or tempeh work well.
What kind of noodles should I use?
Thin rice noodles or vermicelli noodles are best for this dish.
Is the dressing very spicy?
It has a gentle heat. Adjust the red pepper flakes to your spice level.
What can I use instead of agave?
Honey or maple syrup works as a substitute.
Can I blend the dressing in advance?
Yes! It keeps well for up to 5 days in the fridge.
Final Thoughts
This spicy ginger spring roll salad is the kind of dish that wakes up your taste buds and leaves you feeling refreshed and satisfied.
It’s crunchy, tangy, spicy, and endlessly adaptable.
Whether you serve it for a light lunch or a colorful side, this salad brings the fresh flavors of spring rolls right into your bowl—with zero wrapping required!
