Dinner

Spring Roll Salad with Spicy Ginger Dressing Recipe

ByRita Bennet January 22, 2026January 22, 2026

Introduction

This Spring Roll Salad with Spicy Ginger Dressing is a fresh, vibrant dish packed with crisp vegetables and flavorful herbs. It’s light yet satisfying, perfect for a quick lunch or a refreshing side. The zesty ginger dressing adds a delightful kick that ties all the ingredients together.

A clear glass bowl sits on a white marbled surface, filled with a colorful noodle salad. The bottom layer is thin light yellow noodles, topped with bright green leafy lettuce. On top of the lettuce, there are thin slices of pale green cucumber, shredded pale orange carrots, and strips of bright red bell pepper. Scattered on top are small vibrant green peas and finely grated white cheese sprinkled all over. Fresh green herbs and crushed nuts add texture and color across the salad. A wooden spoon rests inside the bowl on the right side, partially immersed in the salad. Photo taken with an iphone --ar 4:5 --v 7

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)

For 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

Step 1: In a large pot, bring water to a boil. Add the rice vermicelli noodles and cook according to package instructions. Drain and rinse under cold water, then set aside.
Step 2: While the noodles cool, prepare the vegetables. Thinly slice the carrots, bell peppers, cucumber, and green onions. Set aside.

Step 3: In a large bowl, combine the shredded carrots, sliced bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions.
Step 4: Add the cooled vermicelli noodles to the bowl with the vegetables and gently toss to combine.
Step 5: In a small bowl, whisk together the grated ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce until well combined.

Step 6: Pour the spicy ginger dressing over the salad mixture and toss thoroughly to ensure everything is coated.
Step 7: Transfer the salad to a serving platter, sprinkle with crushed peanuts if using, and enjoy!

Tips & Variations

Substitute honey with agave syrup to make the dressing vegan-friendly.

Add cooked shrimp or tofu for extra protein.
Use lime juice instead of rice vinegar for a slightly different tang.
Toast the peanuts for extra crunch and flavor.

Adjust chili sauce to suit your preferred spice level.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss them together just before serving to keep the vegetables crisp. Leftovers can be reheated lightly, but the salad is best enjoyed fresh.

How to Serve

A clear glass bowl sits on a white marbled surface holding a colorful mixed salad. The bottom layer is thin, light yellow noodles. On top, there are green lettuce leaves, orange shredded carrots, slices of light green cucumber, and thin red bell pepper strips. Bright green peas are scattered across the layers. The salad is sprinkled with white shredded cheese and some finely chopped nuts or seeds. A wooden spoon is placed inside the bowl. In the blurred background, green herbs can be seen. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare the vegetables and noodles in advance and store them separately. Keep the dressing refrigerated and dress the salad just before serving to maintain freshness.

What can I substitute if I don’t have rice vermicelli noodles?

You can use thin soba noodles or angel hair pasta as alternatives. Just cook them according to package instructions and cool before mixing with the salad.