Spring Roll Salad Ginger Dressing

This spring roll salad packs all the vibrant crunch and flavors of fresh Vietnamese spring rolls into a gorgeous bowl with spicy ginger dressing tying everything together. I love whipping this up when I crave something light but filling and want to enjoy a rainbow of fresh produce. It is easily a meal on its own or a crowd-pleasing side for any gathering.

The first time I prepped this it became an instant favorite for Sunday lunches. Even picky eaters end up loving that spicy ginger kick and the satisfying rice noodles.

Ingredients

• Fresh ginger: minced for zingy warmth I always pick plump heavy roots
• Garlic: minced to give depth softer cloves tend to be less harsh
• Soy sauce: brings saltiness low sodium keeps everything balanced
• Agave nectar: adds sweetness choose light agave for delicate flavor
• Rice vinegar: for tang Japanese or seasoned vinegar is my go to
• Sesame oil: for nutty aroma toasted type packs more punch
• Canola or vegetable oil: makes the dressing silky choose a neutral oil
• Red pepper flakes: for heat go easy or extra depending on your spice level
• Salt and pepper: to taste fresh ground if possible
• Rice noodles: tender and satisfying always check ingredient labels for quality rice only
• Green or purple cabbage: shredded for crunch pick dense heads
• Cucumber: julienned for coolness opt for firm thin skinned styles
• Carrots: julienned for sweetness choose medium young carrots for flavor
• Sweet pepper: julienned for color and a mild bite use red or yellow bell pepper
• Cilantro: fresh and bright try to grab leaves with perky stems
• Mint: brings fresh herbal notes always buy with bright green leaves
• Roasted peanuts: for crunch look for unsalted high quality
• Cilantro and sesame seeds: for topping adds color and little pops of flavor

Step-by-Step Instructions

Make the Spicy Ginger Dressing:

Combine ginger garlic soy sauce agave nectar rice vinegar sesame oil canola oil and red pepper flakes in a food processor or blender Keep blending until everything is totally smooth and the flavors come together Taste for seasoning then chill dressing until needed

Cook the Rice Noodles:

Boil water in a large pot and cook rice noodles as directed on the package Stir gently so they do not clump When tender drain immediately and rinse with cold water until noodles feel completely cool and no longer sticky This step keeps the salad from turning gummy

Prepare the Vegetables and Herbs:

Shred cabbage and julienne the cucumber carrots and peppers For best texture slice everything as thinly as possible Chop cilantro and mint finely I always pat the herbs dry for maximum freshness

Assemble the Salad:

Place cooled rice noodles in a big serving bowl Add all prepped vegetables and herbs over the top Toss everything gently so every bite gets a good mix of flavors and colors

Add Dressing and Finish:

Pour the spicy ginger dressing over the salad right before serving Toss again so every strand of noodle and vegetable is coated Season to taste with extra salt or pepper if needed Garnish with peanuts extra cilantro and sesame seeds Serve immediately

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Mint is my secret weapon for that cool lift in every bite My sister loves this salad so much she once took home the leftovers after family dinner and texted me asking for extra dressing

Storage Tips

Always keep the salad and dressing separate until you are ready to eat This keeps everything fresh and prevents sogginess Store the undressed salad in a sealed container in the fridge for up to two days The dressing will keep for about a week in a jar

Ingredient Substitutions

If you cannot find mint try fresh basil or a little Thai basil For nut allergies toasted sunflower seeds are a great crunchy alternative Swap rice vinegar for apple cider vinegar if that is what you have on hand Gluten free soy sauce or coconut aminos work well for sensitive eaters

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Serving Suggestions

Pile this salad high in a shallow bowl and top with big handfuls of roasted peanuts Try adding grilled chicken or baked tofu to make it a protein rich main I love packing small portions in jars for workday lunches or taking it to potlucks since it travels well

Cultural Context

Inspired by classic Vietnamese spring rolls this salad is a playful nod to the fresh and healthy flavors found throughout Southeast Asia It brings together the vibrant herbs and contrasting textures that make those cuisines so satisfying

Recipe FAQs

→ Can I use different vegetables in this salad?

Absolutely! You can swap in or add veggies like bell peppers, snap peas, or shredded lettuce for added freshness and color.

→ How can I make the dressing less spicy?

Simply reduce the amount of red pepper flakes or omit them to mellow out the heat while still enjoying ginger flavor.

→ Are other noodles suitable as substitutes?

Yes, vermicelli or soba noodles work well if rice noodles are unavailable, just adjust the cooking time accordingly.

→ How should I serve and store leftovers?

For best texture, dress the salad just before serving. If storing, keep the dressing and salad separate until ready to eat.

→ What proteins can be added for a heartier dish?

Sliced grilled chicken, shrimp, tofu, or edamame can be tossed in to boost protein and make it more filling.