Dinner

Spring Roll Salad with Spicy Ginger Dressing Recipe

BySana Jeannette November 8, 2025November 8, 2025

Introduction

This Spring Roll Salad with Spicy Ginger Dressing is a fresh and vibrant dish packed with crisp vegetables and fragrant herbs. Light yet flavorful, it’s a perfect choice for a refreshing lunch or a healthy dinner option.

A clear glass bowl filled with a colorful salad sits on a white marbled surface. The bottom layer is thin rice noodles, pale and slightly tangled, topped with bright green lettuce leaves scattered around. Above the greens are chopped cucumber slices with a soft green color and thin slices of red bell pepper adding vibrant red streaks. Shiny green peas are scattered across the salad, with small bits of orange shredded carrot mixed in. The whole salad is sprinkled with finely grated white cheese, and bits of chopped nuts add a crunchy texture. A wooden spoon stands upright in the bowl on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup rice vermicelli noodles
1 cup shredded carrots

1 cup thinly sliced bell peppers (red and yellow)
1 cup cucumber, thinly sliced

1 cup bean sprouts
1/2 cup fresh cilantro, chopped

1/2 cup fresh mint leaves, chopped
1/4 cup green onions, sliced
1/4 cup peanuts, crushed (optional)

For Spicy Ginger Dressing:
3 tablespoons fresh ginger, grated
2 tablespoons soy sauce

2 tablespoons rice vinegar
2 tablespoons honey or agave syrup
1 tablespoon sesame oil

1 teaspoon chili sauce (adjust based on spice preference)

Instructions

Step 1: In a large pot, bring water to a boil. Add rice vermicelli noodles and cook according to package instructions. Drain and rinse under cold water, then set aside.
Step 2: While noodles cool, thinly slice carrots, bell peppers, cucumber, and green onions. Set aside.

Step 3: In a large bowl, combine shredded carrots, sliced bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions.
Step 4: Add cooled vermicelli noodles to the bowl with the vegetables and gently toss to combine.
Step 5: In a small bowl, whisk together grated ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce until well combined.

Step 6: Pour the spicy ginger dressing over the salad mixture and toss thoroughly to coat everything evenly.
Step 7: Transfer the salad to a serving platter, sprinkle with crushed peanuts if desired, and enjoy immediately.

Tips & Variations

Use fresh herbs like Thai basil or dill for an extra burst of flavor.

Adjust chili sauce quantity to control the heat level in the dressing.
Add sliced avocado or cooked shrimp for additional richness and protein.
For a gluten-free option, use tamari instead of soy sauce.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to maintain crispness. When ready to eat, toss the salad with dressing again and enjoy cold or at room temperature. Avoid reheating to preserve the fresh textures.