Name: Fresh & Flavorful Spring Roll Salad with Spicy Ginger Dressing
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: For the Salad:; 8 oz rice noodles (thin or medium, cooked and rinsed in cold water); 1 red sweet pepper, thinly sliced; 1 orange sweet pepper, thinly sliced; 1 small cucumber, thinly sliced into matchsticks; 1 large carrot, julienned or shredded; 2 cups shredded cabbage (red or green); ½ cup fresh mint leaves, torn; ½ cup fresh cilantro, torn; 2 tbsp sesame seeds (toasted optional); ½ cup roasted peanuts, crushed; For the Spicy Ginger Dressing:; ; 2 tbsp fresh ginger, peeled and chopped; 1 garlic clove; 3 tbsp soy sauce (or tamari for gluten-free); 2 tbsp rice wine vinegar; 1 tbsp sesame oil; 2 tbsp neutral oil (avocado, canola, or grapeseed); 1 tbsp agave or honey; ½–1 tsp red pepper flakes (adjust to taste)

Description

This fresh and flavorful spring roll salad has all the crunchy goodness of your favorite spring rolls—minus the wrappers! Tossed with a bold, spicy ginger dressing, it’s colorful, customizable, and perfect for a light lunch, easy weeknight dinner, or crowd-pleasing side dish.

Ingredients

Scale

For the Salad:

8 oz rice noodles (thin or medium, cooked and rinsed in cold water)

1 red sweet pepper, thinly sliced

1 orange sweet pepper, thinly sliced

1 small cucumber, thinly sliced into matchsticks

1 large carrot, julienned or shredded

2 cups shredded cabbage (red or green)

½ cup fresh mint leaves, torn

½ cup fresh cilantro, torn

2 tbsp sesame seeds (toasted optional)

½ cup roasted peanuts, crushed

For the Spicy Ginger Dressing:

2 tbsp fresh ginger, peeled and chopped

1 garlic clove

3 tbsp soy sauce (or tamari for gluten-free)

2 tbsp rice wine vinegar

1 tbsp sesame oil

2 tbsp neutral oil (avocado, canola, or grapeseed)

1 tbsp agave or honey

½–1 tsp red pepper flakes (adjust to taste)

Instructions

Cook the noodles: Bring a pot of water to boil. Cook noodles according to package directions, then drain and rinse under cold water to stop cooking. Set aside.
Prep the veggies: Slice peppers, cucumber, and carrot into thin strips. Shred the cabbage and gently tear herbs.
Make the dressing: Add ginger, garlic, soy sauce, vinegar, sesame oil, neutral oil, agave/honey, and red pepper flakes to a blender or food processor. Blend until smooth. Adjust seasoning as needed.
Assemble the salad: In a large bowl, combine noodles, veggies, and cabbage. Pour dressing over and toss until evenly coated.
Garnish & serve: Top with sesame seeds, crushed peanuts, and fresh herbs. Serve immediately.

Notes

For meal prep, store noodles, veggies, and dressing separately; combine just before serving.

Add shrimp, chicken, or crispy tofu to make this a full meal.

Adjust spice level by reducing or increasing red pepper flakes.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Salad, Main Dish
Method: Tossed/No-Cook
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl (¼ of recipe)
Calories: ~360
Sugar: 6g
Sodium: 780mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 5g
Protein: 8g
Cholesterol: 0mg

Keywords: spring roll salad, spicy ginger dressing, fresh noodle salad, Asian-inspired salad