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This Spring Roll Salad with Spicy Ginger Dressing is my ultimate answer to craving the vibrant flavors and crunch of fresh spring rolls without any of the hassle of rolling them. It comes together quickly and bursts with refreshing vegetables, zippy herbs, and a punchy dressing that always steals the show at potlucks or casual lunches.
I first made this salad as a riff on my favorite Vietnamese appetizers for a backyard picnic. It instantly vanished from the buffet and has been requested by friends ever since.
Ingredients
- Fresh ginger: Minced gives a bold aromatic kick always choose plump firm ginger for best flavor
- Garlic: Minced ensures the dressing has real backbone pick fresh not sprouted cloves
- Soy sauce: Brings salty umami depth and ties everything together use low sodium if desired
- Agave nectar: Adds a touch of sweetness to balance the spice amber agave works well
- Rice vinegar: Provides brightness look for unseasoned varieties for cleaner flavor
- Toasted sesame oil: Infuses nutty fragrance go for one with a deep rich color
- Canola or vegetable oil: Helps emulsify the dressing and mellows the bold flavors select a fresh neutral-tasting oil
- Red pepper flakes: Give adjustable heat try crushing them slightly for extra punch
- Salt and pepper: Enhance everything grind as needed for optimum taste
- Rice noodles: Act as a satisfying base go for thin vermicelli style rice noodles that cook quickly
- Green or purple cabbage: Adds crunch and color pick tight heads with crisp leaves
- Cucumber: Brings refreshing crunch choose firm small cucumbers for best texture
- Carrots: Add mellow sweetness and more crunch shred or julienne for best bite
- Sweet pepper: Layers in color and bright flavor red yellow or orange peppers all work
- Cilantro and mint: Are key for fresh spring roll flavor pluck leaves just before chopping
- Roasted peanuts: Offer savory crunch toast them yourself for extra flavor
- Extra cilantro and sesame seeds: Make a simple but striking garnish
Step-by-Step Instructions
- Prepare the Spicy Ginger Dressing:
- Blend fresh ginger and minced garlic with your soy sauce agave rice vinegar sesame oil canola oil and red pepper flakes in a food processor or blender. Combine until smooth. Pause to scrape down the sides if needed and taste. Dress with a pinch of salt and black pepper adjusting for seasoning. Chill in the fridge so the flavors meld.
- Cook and Cool the Rice Noodles:
- Bring a big pot of water to a boil. Drop in your rice noodles. Stir gently and cook just until tender but not mushy about 4 to 5 minutes for thin noodles. Immediately rinse in cold water to halt the cooking and keep the noodles chewy. Drain very well and tip into your largest serving bowl.
- Assemble the Salad Base:
- To your cooled noodles add in all your shredded green or purple cabbage crisp cucumber julienned carrots and strips of sweet pepper. Scatter in chopped cilantro and mint. Toss together using clean hands or tongs so all the vegetables are evenly mingled with the noodles.
- Dress and Toss the Salad:
- Just before serving pour the chilled spicy ginger dressing over the noodle bowl. Toss thoroughly so every strand and veggie gets a glossy coating. Taste and adjust with extra salt or pepper if needed.
- Finish and Garnish:
- Mound the salad onto a platter or deep bowl. Scatter plenty of chopped roasted peanuts over the top. Sprinkle with extra cilantro and a generous pinch of sesame seeds for eye catching finish. Serve right away for maximum freshness.
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This salad keeps beautifully for about two days in the fridge just store the dressing separately until just before serving. The noodles will soften as they sit with the dressing so for the best crunch add only what you plan to eat right away. Extra dressed salad makes a fantastic filling for wraps.
Ingredient Substitutions
Swap in tamari for soy sauce if you need gluten free or use honey instead of agave for a non vegan version. Rice noodles can be replaced with soba or glass noodles if that is what you have. Daikon or snap peas also make amazing add ins or stand ins for cucumber.
Serving Suggestions
Serve this salad as a light entrée lunch or pile it alongside grilled tofu or chicken for a more substantial meal. For a party create a build your own bowl station with each topping in its own dish. The spicy ginger dressing is delicious as a dip for fresh vegetable rolls or spring rolls too.
Cultural Notes
This salad captures the soul of Southeast Asian spring rolls but skips the rice paper and rolling step for ease. The mix of fresh herbs chopped peanuts and zingy dressing is inspired by classic Vietnamese and Thai appetizer platters that celebrate fresh textures and punchy flavors.
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The spicy dressing is the secret weapon here and I often keep a jar in the fridge for impromptu salads or a quick drizzle on grain bowls or roasted veggies. It is one of those recipes that makes eating a heap of vegetables feel genuinely crave worthy.
Frequently Asked Questions
- → What noodles are best for this salad?
Thin rice noodles work best, providing a soft and slightly chewy texture that absorbs the dressing nicely.
- → Can I make the spicy ginger dressing ahead?
Yes, the dressing can be prepared up to 2 days in advance and kept refrigerated until ready to use.
- → Are there good substitutes for agave nectar?
Honey or maple syrup both work well as natural sweetener alternatives for the dressing.
- → Can I add protein to this salad?
Grilled tofu, shrimp, or shredded chicken are excellent additions for a heartier meal.
- → Is this salad served chilled or at room temperature?
It's best served chilled, especially after rinsing the noodles and refrigerating the fresh veggies.