If you’re craving something fresh, crunchy, and bursting with flavor that also feels light and healthy, you’re going to adore this Spring Roll Salad with Spicy Ginger Dressing Recipe. It’s essentially all the goodness of Vietnamese spring rolls—but way easier and totally customizable. Trust me, once you make this, you’ll wonder why you ever bothered wrapping those rolls. Let’s dive in, and I’ll share how to make this salad your new go-to, every season!

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Why You’ll Love This Recipe

  • Super Fresh and Vibrant: Every bite is a crisp mix of herbs, veggies, and noodles that just sings in your mouth.
  • Easy to Throw Together: No need to fuss with wrappers or frying. You can have this on the table in 20 minutes flat.
  • Customizable Heat Level: The spicy ginger dressing lets you dial the chili sauce up or down, so it suits your taste perfectly.
  • Great For Any Season: Light enough for summer, but satisfying year-round thanks to the fresh herbs and zingy dressing.
Spring Roll Salad with Spicy Ginger Dressing, Vietnamese spring roll salad, healthy spring salad recipes, easy summer salads, crunchy veggie salad - A clear glass bowl filled with a colorful layered salad sits on a white marbled surface, with a wooden spoon inside. The bottom layer consists of mixed green leafy vegetables, topped by thin noodles with some shredded carrot mixed in. On top of the noodles, sliced red bell pepper strips, green peas, and cucumber slices are scattered. The salad is finished with a sprinkle of grated cheese and chopped nuts or seeds, adding texture and color contrast. Some green herbs are mixed throughout. In the background, there is some green foliage slightly blurred, and a white cloth is partially visible next to the bowl. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic in this Spring Roll Salad with Spicy Ginger Dressing Recipe comes from a balance of textures and flavors: the soft, chewy vermicelli noodles, the crisp veggies, and that punchy ginger-chili dressing tying it all together. Plus, fresh herbs like mint and cilantro lift it to a whole new level. When shopping, look for firm, bright veggies and fresh herbs — they really make this salad sing.

Spring Roll Salad with Spicy Ginger Dressing, Vietnamese spring roll salad, healthy spring salad recipes, easy summer salads, crunchy veggie salad - Flat lay of fresh rice vermicelli noodles neatly coiled, vibrant shredded orange carrots, thinly sliced red and yellow bell peppers, crisp cucumber slices, fresh white bean sprouts, bright green chopped cilantro and mint leaves, delicate slices of green onions, small piles of crushed peanuts, and a pile of freshly grated ginger, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7
  • Rice vermicelli noodles: They soak up the dressing beautifully and add just the right noodle bite without heaviness.
  • Shredded carrots: Adds natural sweetness and crunch.
  • Bell peppers: I love the mix of red and yellow for some color and crispness.
  • Cucumber: Cool and refreshing against the spicy dressing.
  • Bean sprouts: They bring a fresh, slightly nutty crunch that’s key to that spring roll vibe.
  • Fresh cilantro and mint: These herbs add bright, herbal notes that make the salad pop.
  • Green onions: For a subtle sharpness and added texture.
  • Crushed peanuts: Optional, but I highly recommend for that extra crunch and a little savory punch.
  • Fresh ginger: The star in the dressing, giving it warming heat and zing.
  • Soy sauce: Adds umami depth to balance the brightness.
  • Rice vinegar: Provides the acidity to lighten and lift the salad.
  • Honey (or agave syrup): Balances the tartness and heat with a touch of sweetness.
  • Sesame oil: A little goes a long way for that toasty aroma and flavor.
  • Chili sauce: Adjust the heat to your liking—from a mild kick to full-on spicy.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love how adaptable this Spring Roll Salad with Spicy Ginger Dressing Recipe is. You can play with different veggies or swap out herbs based on what’s fresh at the market or what you have on hand. I often toss in some grilled chicken or shrimp when I want to make it a fuller meal.

  • Variation: One of my favorite tweaks is adding avocado for creaminess, which contrasts beautifully with the spicy dressing.
  • Make it vegan: Swap honey for agave syrup or maple syrup to keep it plant-based without losing sweetness.
  • Spice level: Increase the chili sauce or add fresh sliced chili peppers if you like it really fiery.
  • Seasonal swaps: In cooler months, roasted sweet potatoes or grilled tofu make great hearty additions.

Step-by-Step: How I Make Spring Roll Salad with Spicy Ginger Dressing Recipe

Step 1: Cook the Vermicelli Noodles Perfectly

Bring a large pot of water to a rolling boil, then add your rice vermicelli noodles. They cook super fast (usually around 3-4 minutes), so watch closely so they stay tender but don’t get mushy. Once cooked, drain and rinse them under cold water to stop the cooking process and cool them down. This keeps them from sticking together later on.

Step 2: Prepare Your Fresh Veggies and Herbs

While the noodles cool, thinly slice your carrots, bell peppers, cucumber, and green onions. Chop the fresh cilantro and mint leaves roughly – these herbs are packed with flavor, so don’t be shy! Toss all of them along with the bean sprouts in a big mixing bowl.

Step 3: Combine Noodles and Vegetables

Add your cooled vermicelli noodles to the bowl of veggies and gently toss everything together. You want the noodles to blend evenly with the crunchy veggies and herbs without crushing the delicate bean sprouts.

Step 4: Whisk Together the Spicy Ginger Dressing

In a small bowl, whisk grated fresh ginger, soy sauce, rice vinegar, honey (or agave), sesame oil, and chili sauce until well combined. The ginger is what really wakes this dressing up, so use fresh grated ginger for the best zing. Adjust the chili sauce based on your heat preference — start small, you can always add more!

Step 5: Dress the Salad and Serve

Pour the spicy ginger dressing over the salad and toss thoroughly to coat every bite. If you’re using crushed peanuts, sprinkle them on top just before serving for that satisfying crunch. Then, dig in!

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Pro Tips for Making Spring Roll Salad with Spicy Ginger Dressing Recipe

  • Don’t Overcook the Noodles: They should be tender but still have a bit of bite — overcooked noodles get mushy and sloppy in the salad.
  • Use Fresh, High-Quality Ginger: It makes a big difference in the dressing’s brightness and spice.
  • Toss Gently: To keep the delicate veggies and bean sprouts intact, fold everything carefully when mixing the salad.
  • Make Dressing Ahead: The dressing can be prepped days in advance and kept chilled — just whisk again before tossing to rebalance flavors.

How to Serve Spring Roll Salad with Spicy Ginger Dressing Recipe

Spring Roll Salad with Spicy Ginger Dressing, Vietnamese spring roll salad, healthy spring salad recipes, easy summer salads, crunchy veggie salad - A clear glass bowl holds a colorful layered salad starting with a base of light-colored thin noodles mixed with shredded orange carrots and green leafy lettuce around the edges. On top, there are sliced green cucumbers, bright red pepper strips, and scattered green peas. The salad is sprinkled with finely grated white cheese and chopped herbs for garnish. A wooden spoon is placed inside the bowl. The bowl rests on a black board on a white marbled surface with some greenery blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually top mine with crushed peanuts for that satisfying crunch. Sometimes I throw on extra fresh mint leaves or even a few thin slices of fresh chili for guests who like a spicy kick. A wedge of lime on the side is also fantastic if you want to add that extra citrus zing.

Side Dishes

This salad pairs beautifully with grilled meats like lemongrass chicken or shrimp skewers. For a vegan meal, I love serving it alongside crispy tofu or a bowl of steamed jasmine rice. It’s also perfect as a light lunch all on its own!

Creative Ways to Present

For dinner parties, I like to serve this salad in individual lettuce cups with a sprinkle of peanuts and herbs on top — it looks so fresh and inviting. Or you can plate it layered in a glass bowl so you see those vibrant colors glowing through. It’s a real showstopper without a ton of effort.

Make Ahead and Storage

Storing Leftovers

Leftover salad keeps well in an airtight container in the fridge for up to 2 days. I recommend storing the dressing separately if you’re making it ahead to prevent the noodles and veggies from getting soggy. Toss everything together just before serving.

Freezing

I don’t recommend freezing this Spring Roll Salad with Spicy Ginger Dressing Recipe because the fresh herbs, veggies, and noodles lose their texture and freshness after thawing. It’s best enjoyed fresh!

Reheating

Since this salad is best served cold or room temperature, reheating isn’t necessary. If you want to warm it up, just separate out the noodles and veggies, warm the noodles gently in the microwave, then toss everything together with the chilled dressing just before eating.

FAQs

  1. Can I make this Spring Roll Salad with Spicy Ginger Dressing Recipe gluten-free?

    Absolutely! Just use gluten-free soy sauce or tamari in the dressing, and double-check any chili sauces to ensure they’re gluten-free. The rest of the ingredients are naturally gluten-free, making this salad perfect for a gluten-sensitive diet.

  2. How spicy is the dressing? Can I reduce the heat?

    The dressing has a nice kick, but it’s very adaptable! If you prefer milder flavors, start with half the chili sauce and add more later after tasting. You can also swap chili sauce for a sweet chili sauce for a gentler heat with some sweetness.

  3. Can I prepare parts of this salad in advance?

    Definitely! Cook and cool the noodles and prep all your veggies and herbs ahead of time. Store them separately in the fridge. For best results, mix everything and add the dressing right before serving.

  4. What if I don’t have rice vermicelli noodles?

    You can substitute with thin rice noodles or even angel hair pasta if needed, but rice vermicelli’s delicate texture and ability to soak up dressing best replicate the spring roll feel. Avoid thicker noodles, which can overpower the lightness of this salad.

Final Thoughts

I have to say, this Spring Roll Salad with Spicy Ginger Dressing Recipe is one of those dishes that feels fancy but comes together so effortlessly. It’s perfect when you want something fresh and flavorful but don’t want to spend hours in the kitchen. Plus, it makes a fantastic lunch or light dinner that leaves you feeling vibrant, not stuffed. I hope you give this one a try and discover how satisfying simple ingredients and a killer dressing can be. Let me know how you customize it—because once you get this down, the variations are endless!

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Spring Roll Salad with Spicy Ginger Dressing Recipe

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4.7 from 15 reviews

A vibrant and fresh Spring Roll Salad with Spicy Ginger Dressing featuring rice vermicelli noodles, crisp vegetables, fresh herbs, and a flavorful homemade dressing. This recipe combines crunchy textures with a sweet and spicy zing for an easy, refreshing dish perfect for a light lunch or appetizer.

  • Author: Ashley
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Vegetarian

Ingredients

Main Salad Ingredients

  • 1 cup rice vermicelli noodles
  • 1 cup shredded carrots
  • 1 cup thinly sliced bell peppers (red and yellow)
  • 1 cup cucumber, thinly sliced
  • 1 cup bean sprouts
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup fresh mint leaves, chopped
  • 1/4 cup green onions, sliced
  • 1/4 cup peanuts, crushed (optional)

Spicy Ginger Dressing

  • 3 tablespoons fresh ginger, grated
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey or agave syrup
  • 1 tablespoon sesame oil
  • 1 teaspoon chili sauce (adjust based on spice preference)

Instructions

  1. Cook Noodles: In a large pot, bring water to a boil. Add rice vermicelli noodles and cook according to package instructions, usually about 3 to 5 minutes. Drain and rinse under cold water to stop the cooking process and set aside.
  2. Prepare Vegetables: While noodles cool, thinly slice the carrots, bell peppers, cucumber, and green onions. Set aside these fresh prepared vegetables.
  3. Combine Greens: In a large bowl, add the shredded carrots, sliced bell peppers, cucumber, bean sprouts, chopped cilantro, chopped mint, and sliced green onions, mixing gently to combine.
  4. Mix Noodles: Add the cooled vermicelli noodles to the bowl with the vegetables, then gently toss everything together to ensure even distribution.
  5. Prepare Dressing: In a small bowl, whisk together grated fresh ginger, soy sauce, rice vinegar, honey (or agave syrup), sesame oil, and chili sauce until fully combined and smooth.
  6. Dress the Salad: Pour the spicy ginger dressing over the salad mixture and toss thoroughly to coat all ingredients evenly with the flavorful dressing.
  7. Serve: Transfer the salad to a serving platter or individual bowls. Sprinkle the crushed peanuts on top if using, and serve immediately for the freshest taste.

Notes

  • Use gluten-free soy sauce if gluten sensitivity is a concern.
  • This salad is best served fresh but can be refrigerated for up to 4 hours before dressing to prevent sogginess.
  • Adjust chili sauce in the dressing to control the heat level according to your preference.
  • For added protein, consider adding cooked shrimp, tofu, or grilled chicken.
  • Crushed peanuts can be omitted or replaced with cashews or toasted sesame seeds for variations.
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Hi, I’m Ashley Dawson. I share simple, delicious recipes made for real life, from quick weeknight dinners to sweet treats you’ll want to make again and again. Let’s make your kitchen the coziest place in your home.

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