Spring Roll Salad with Spicy Ginger Dressing 

This Spring Roll Salad with Spicy Ginger Dressing is a vibrant, flavor-packed take on fresh spring rolls—no wrapping required! Crisp rice noodles meet a rainbow of crunchy vegetables and fragrant herbs, all tossed in a bold dressing blending ginger, garlic, soy, tangy vinegar, and a hint of heat from red pepper flakes. It’s easy to prepare, make‑ahead friendly, and perfect for warm-weather meals, potlucks, or lunches. With layers of texture, bright flavors, and customizable protein options, this salad delivers the spring roll experience in a simple bowl. 

Ingredients

Spicy Ginger Dressing

• 3 Tbsp minced fresh ginger
  
  

• 2 cloves garlic, minced
  
  

• 2 Tbsp soy sauce
  
  

• 1 Tbsp agave nectar
  
  

• ¼ cup rice wine vinegar
  
  

• 1 Tbsp sesame oil
  
  

• 2 Tbsp canola or vegetable oil
  
  

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

• Salt & pepper to taste
  
  

Spring Roll Salad

• 8 oz rice noodles
  
  

• 1½ cups shredded green or purple cabbage
  
  

• 1 small cucumber, julienned
  
  

• 2 small carrots, julienned
  
  

• 1 medium sweet (bell) pepper, julienned
  
  

• ¼ cup minced cilantro
  
  

• ¼ cup minced mint
  
  

• ¼ cup chopped roasted peanuts
  
  

• Extra cilantro & sesame seeds for garnish
  
  

Directions

1. Dressing: In a blender or food processor, combine ginger, garlic, soy sauce, agave, vinegar, sesame oil, canola oil, and red pepper flakes. Blend until smooth. Season with salt and pepper, then chill until ready to use. 

2. Noodles: Cook rice noodles per package instructions. Rinse thoroughly under cold water until cooled; drain well.
   
   

3. Prep Veggies: Julienne cabbage, cucumber, carrots, and sweet pepper.
   
   

4. In a large bowl, toss together noodles, cabbage, cucumber, carrots, peppers, cilantro, and mint.
   
   

5. Assemble: Just before serving, drizzle dressing over salad. Toss to coat evenly.
   
   

6. Garnish with chopped peanuts, extra cilantro, and sesame seeds. Season with salt and pepper, if needed. Serve chilled or at room temp.
   
   

7. Make-Ahead Tip: Store noodles and veggies up to 4 days, dressing up to 7 days. Toss fresh when ready.
   
   

Nutrients

Per 12 oz serving (~6 servings total):

• Calories: 410 kcal
  
  

• Carbohydrates: 72.5 g
  
  

• Protein: 7.3 g
  
  

• Fat: 10.3 g (Saturated fat 1.2 g)
  
  

• Fiber: 5.3 g
  
  

• Sugar: 3.7 g
  
  

• Sodium: 320 mg
  
  

• Potassium: 313 mg
  
  

• Calcium: 69 mg
  
  

• Iron: 3 mg