When the weather warms up and fresh produce begins to fill farmers’ markets, there’s nothing more satisfying than a crisp, vibrant salad. This Spring Roll Salad with Spicy Ginger Dressing is a delightful way to bring the flavors of your favorite spring rolls to your plate—without the need for rolling! Combining a rainbow of crunchy vegetables, tender rice noodles, and a bold, zesty dressing, this salad is as refreshing as it is satisfying. It’s perfect for lunch, a light dinner, or even a show-stopping side dish for gatherings.

This recipe pays homage to the simplicity and fresh flavors of Southeast Asian cuisine, blending aromatic herbs and a dressing that hits all the right notes: spicy, tangy, and a little sweet. The beauty of this dish lies in its adaptability—whether you’re feeding a crowd or making a single serving, this salad is a canvas for your creativity.

Why You’ll Love This Recipe:

• Fresh and Light: Packed with crisp vegetables and fragrant herbs, this salad feels like a breath of fresh air on your plate.
• Bold Flavors: The spicy ginger dressing ties everything together with its dynamic mix of heat, tanginess, and sweetness.
• Quick and Easy: Perfect for busy weeknights or meal prep, this salad comes together in no time.
• Customizable: Mix and match your favorite vegetables or add protein like grilled chicken or shrimp to make it your own.

Ingredients You’ll Need:

For the Salad:

• 6 oz rice noodles
• 1 medium cucumber, julienned
• 1 large carrot, julienned
• 1 red bell pepper, thinly sliced
• 1 cup shredded purple cabbage
• 1 cup bean sprouts
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1/4 cup chopped peanuts (optional, for garnish)

For the Spicy Ginger Dressing:

• 1/4 cup soy sauce
• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 2 tbsp honey
• 1 tbsp grated fresh ginger
• 1 clove garlic, minced
• 1 tsp sriracha or chili garlic sauce
• 1 tbsp lime juice

How to Make Spring Roll Salad with Spicy Ginger Dressing:

Step-by-Step Instructions:

1. Cook the Rice Noodles:
   Begin by preparing the rice noodles according to the package instructions. Typically, this involves soaking or boiling the noodles until tender. Drain them and rinse under cold water to prevent sticking. Set aside.
2. Prep the Vegetables:
   While the noodles cool, julienne the cucumber, carrot, and red bell pepper. Shred the purple cabbage and gather the bean sprouts, mint leaves, and cilantro.
3. Make the Dressing:
   In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, grated ginger, garlic, sriracha, and lime juice. Taste and adjust seasoning if needed—add more sriracha for heat or lime juice for extra tang.
4. Assemble the Salad:
   In a large salad bowl, combine the rice noodles, cucumber, carrot, bell pepper, purple cabbage, bean sprouts, mint, and cilantro. Toss gently to mix.
5. Dress the Salad:
   Drizzle the spicy ginger dressing over the salad and toss until everything is evenly coated.
6. Garnish and Serve:
   Sprinkle chopped peanuts on top for an extra crunch, if desired. Serve immediately or chill briefly to allow the flavors to meld.

Helpful Tips:

• Chill for Extra Flavor: Let the salad rest in the fridge for 15-20 minutes after tossing with the dressing. This allows the flavors to meld beautifully.
• Customize Your Veggies: Feel free to swap or add vegetables like zucchini ribbons, snap peas, or radishes for a unique twist.
• Make Ahead: Prep the vegetables and dressing in advance. Store them separately and combine just before serving to keep everything fresh and crisp.

Recipe Details:

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Salads
• Method: Tossing
• Cuisine: Southeast Asian
• Diet: Vegetarian

Notes:

• If you’re not a fan of spicy heat, reduce the sriracha or skip it altogether. The dressing will still be deliciously flavorful.
• For a heartier salad, add protein such as grilled tofu, chicken, or shrimp.

Nutritional Information (Per Serving):

• Calories: 250
• Protein: 5g
• Carbs: 35g
• Fat: 10g
• Fiber: 4g
• Sugar: 6g

Frequently Asked Questions:

Can I use different noodles?
Yes! Glass noodles or even spiralized zucchini noodles work well as substitutes.

How long does this salad keep?
It’s best eaten fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate if you plan to store it.

What other toppings can I use?
Crushed cashews, sesame seeds, or crispy wonton strips make excellent additions.

Storage Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 2 days. If possible, keep the dressing separate and toss just before serving to maintain the salad’s crisp texture.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other fresh and vibrant dishes:

• La Scala Chopped Salad (Modified Version)

Conclusion:

This Spring Roll Salad with Spicy Ginger Dressing is the ultimate expression of fresh, flavorful eating. Whether you’re looking for a light meal, a colorful side dish, or a fun way to enjoy your veggies, this salad delivers every time. With its vibrant colors, bold flavors, and easy preparation, it’s destined to become a go-to in your recipe rotation. So grab your veggies, whisk up that dressing, and enjoy the magic of this delicious dish!

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