Spicy Ginger Spring Roll Salad
A vibrant, crunchy salad inspired by fresh spring rolls—tossed with silky rice noodles, crisp veggies, and fragrant herbs, then drizzled in a bold, spicy ginger dressing. Ready in minutes, it’s the perfect light lunch or side!
Ingredients
Spicy Ginger Dressing
- 3 tablespoons minced fresh ginger
- 2 garlic cloves minced
- 2 tablespoons soy sauce
- 1 tablespoon agave nectar
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons canola or vegetable oil
- 1/2 –1 teaspoon red pepper flakes
- Salt and 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 pepper julienned
- 1/4 cup minced cilantro packed
- 1/4 cup minced mint packed
- 1/4 cup chopped roasted peanuts
- Additional cilantro and sesame seeds for garnish
Instructions
- Make the Dressing:
- In a food processor or blender, combine all dressing ingredients.
- Blend until smooth. Season with salt and pepper. Chill until ready to use.
- Make the Salad:
- Cook noodles per package instructions.
- Rinse in cold water until cooled, then drain well.
- In a large bowl, toss noodles with cabbage, cucumber, carrots, sweet pepper, cilantro, and mint.
- See full steps with tips & photos → https://mischacrossing.com/spicy-ginger-spring-roll-salad/
Notes
- Make-Ahead: Prepare the dressing and chop all veggies up to 1 day ahead; store separately and toss together just before serving.
- Protein Boost: Add cooked shrimp, grilled chicken, or cubed tofu for a heartier main.
- Veggie Variations: Feel free to stir in bean sprouts, snap peas, or thinly sliced radishes for extra color and crunch.