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Spring Roll Salad with Spicy Ginger Dressing

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All the flavors of fresh Vietnamese spring rolls without the rolling! This Spring Roll Salad with Spicy Ginger Dressing is crunchy, colorful, and ready in under 30 minutes. Perfect for quick dinners or meal-prep lunches.

Ingredients

Scale
    • 6 oz rice noodles
    • 2 cups shredded cabbage (green or purple)
    • 1 large carrot, julienned
    • 1 cucumber, thinly sliced into matchsticks
    • 1 bell pepper, thinly sliced
    • 1/2 cup fresh herbs (mint, cilantro, basil)
    • 1/4 cup roasted peanuts or cashews
    • Optional protein: grilled shrimp, tofu, or shredded chicken

    For the Spicy Ginger Dressing:

    • 2 tbsp grated fresh ginger
    • 1 clove garlic, minced
    • 3 tbsp rice vinegar
    • 2 tbsp lime juice
    • 2 tbsp soy sauce or tamari
    • 1 tbsp sesame oil
    • 1 tbsp honey or maple syrup
    • 1–2 tsp chili paste (adjust to taste)

Instructions

  • Cook rice noodles according to package directions, drain, rinse with cold water, and toss with 1 tsp sesame oil.
  • In a small bowl, whisk together all dressing ingredients until smooth. Adjust spice level.
  • Prepare veggies: shred cabbage, julienne carrot, slice cucumber and bell pepper.
  • In a large bowl, layer noodles, vegetables, and fresh herbs.
  • Add protein if using, then sprinkle with nuts.
  • Drizzle dressing over salad, toss gently, and serve with lime wedges.

Notes

  • Store undressed salad in the fridge for up to 3 days.
  • Keep dressing in a jar up to 1 week.
  • Swap rice noodles for zucchini noodles for a low-carb option.

Nutrition

Find it online: https://sizzlediary.com/spring-roll-salad-with-spicy-ginger-dressing/