Spring Roll Salad with Spicy Ginger Dressing blends the brightest elements of Southeast Asian cuisine into a single bowl: crunchy vegetables, tender rice noodles, fragrant herbs, and a spicy-sour dressing that ties everything together. If you love the clean, herb-forward flavors of Vietnamese fresh rolls but want a faster, fork-ready option, this salad delivers everything you want with less assembly and more flexibility.
In this post you’ll find a complete, chef-tested approach to making Spring Roll Salad with Spicy Ginger Dressing at home—ingredients written for easy copying, professional techniques to maximize texture and flavor, smart swaps for dietary needs, make-ahead tips, photography-friendly plating notes, and answers to common questions. Whether you’re cooking for one or preparing a crowd-pleasing potluck dish, this recipe is designed to be functional, flavorful, and forgiving.
Why this recipe works
Spring roll salads capture contrast: crisp vs. soft, bright acidity vs. mellow oil, chilled herbs vs. warm protein. The spicy ginger dressing is the secret: fresh ginger brings warmth and aromatics, lime adds lift, soy brings umami depth, and a touch of sweet balances the heat. When you combine textures—thin rice vermicelli, shredded cabbage, crunchy carrots, and toasted peanuts—the salad remains interesting from the first bite to the last.
A few principles make this version reliable:
- Balance: acid, sweet, salt, fat, and heat are calibrated so one ingredient doesn’t dominate.
- Texture layering: soft noodles rest below vibrant, crunchy veg so the salad doesn’t become soggy.
- Flexibility: the dressing doubles as a dipping sauce; proteins are optional and interchangeable.
Recipe card: at-a-glance
- Servings: 4
- Total time: about 40 minutes (25 minutes active)
- Difficulty: Beginner–Intermediate
- Cuisine: Asian-inspired, fresh
- Diet: Halal-friendly; can be made vegetarian/vegan and gluten-free with swaps
Ingredients (easy to copy)
For clarity and convenience, ingredients are listed as plain text lines you can copy directly.
For the salad base:
- 120 g rice vermicelli noodles
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup julienned carrots (about 2 medium)
- 1 cup julienned cucumber (seeds removed if watery)
- 1 cup bean sprouts (optional, rinsed)
- 1/2 cup fresh mint leaves (torn)
- 1/2 cup fresh cilantro leaves (roughly chopped)
- 1/4 cup thinly sliced green onions (white and green parts)
For the protein (choose one):
- 250 g shrimp, peeled and deveined (or)
- 250 g cooked chicken breast, thinly sliced (or)
- 200 g firm tofu, pressed and pan-seared
For the spicy ginger dressing:
- 2 tablespoons fresh ginger, finely grated
- 2 tablespoons lime juice (about 1 large lime)
- 2 tablespoons soy sauce (use tamari for gluten-free)
- 1 tablespoon toasted sesame oil
- 1.5 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon chili paste or sambal oelek (adjust to taste)
- 1 teaspoon garlic, minced
- 2 tablespoons neutral oil (sunflower, avocado, or light olive oil)
For garnish:
- 1/4 cup roasted peanuts, crushed (or toasted cashews)
- 1 tablespoon sesame seeds
- Extra mint or cilantro sprigs
- Lime wedges, for serving
Equipment
- Large pot for boiling noodles
- Colander or fine sieve
- Large mixing bowl
- Small bowl or jar for dressing
- Whisk or fork
- Cutting board and sharp knife
- Tongs for tossing
- Non-stick skillet (if cooking tofu or shrimp)
- Paper towels (for pressing tofu and drying herbs)
Step-by-step instructions
Preparing the noodles
- Bring a medium pot of water to a rolling boil.
- Add the rice vermicelli and cook according to package instructions—typically 2–4 minutes—until pliable but still slightly firm (al dente).
- Drain the noodles immediately into a colander and rinse under cold running water to halt cooking and remove surface starch. Shake to remove excess water and set aside to drain fully.
Tip: Overcooked rice noodles become gluey. Use a timer and check one strand early.
Preparing the vegetables and herbs
- While the noodles cook, wash and dry all produce. Drying is important to prevent watering down the dressing.
- Shred the cabbages finely; thin shreds work best. Julienne carrots and cucumber into matchstick-like pieces for consistent texture.
- Place all prepared vegetables and herbs in a large mixing bowl and toss gently to combine.
Tip: Reserve some whole mint or cilantro sprigs for garnish—they add visual freshness.
Cooking the protein (if using)
Shrimp:
- Bring a small pot of water to a gentle boil and season lightly with a pinch of salt. Add shrimp and cook 2–3 minutes until pink and opaque. Drain and chill quickly in ice water to keep them tender, then pat dry and halve lengthwise for presentation.
Chicken:
- Poach a boneless chicken breast in simmering water or broth for 12–15 minutes until cooked through. Let rest 5 minutes, then thinly slice.
Tofu:
- Press tofu at least 20 minutes to remove moisture. Slice into 1 cm slabs, dust lightly with salt, and pan-sear in 1 tablespoon neutral oil until golden on both sides, about 3–4 minutes per side. Slice into strips.
Tip: For extra flavor on chicken or tofu, marinate briefly in 1 tablespoon soy sauce and 1 teaspoon lime juice for 10–20 minutes before cooking.
Making the spicy ginger dressing
- In a small bowl or jar, combine grated fresh ginger, lime juice, soy sauce, sesame oil, honey (or maple syrup), rice vinegar, chili paste, minced garlic, and neutral oil.
- Whisk vigorously until the dressing emulsifies and becomes slightly glossy. Taste and adjust: add more lime for brightness, more honey for sweetness, or more chili for heat.
Tip: If you want a smoother, emulsified dressing, put everything in a jar and shake vigorously for 30 seconds.
Assembling the salad
- Add the cooled rice noodles and your chosen protein to the bowl of vegetables.
- Pour about three-quarters of the dressing over the salad and toss gently with tongs so the ingredients are evenly coated. Add more dressing to taste—it’s better to underdress initially because noodles absorb liquid over time.
- Transfer to a serving bowl or individual plates. Finish with crushed peanuts, sesame seeds, and remaining herbs. Serve with lime wedges and the remaining dressing on the side.
Tip: For an attractive presentation, build the salad in layers—noodles first, then vegetables, then protein and garnishes on top.
Flavor and texture tips
- Acid-first tasting: Season the dressing by adding acid (lime) before salt. Acid brightens flavors and lets you better judge how much salt or sweet is needed.
- Keep textures separate: If you’re making this ahead, store dressing separately and add crunchy toppings (peanuts, sesame seeds) just before serving.
- Herb freshness: Tear mint and cilantro by hand (not chopped with a knife) to preserve their essential oils and prevent bruising.
- Temperature contrast: A little warm protein (like just-cooked shrimp or chicken) over chilled salad adds textural contrast and elevates flavor.
Variations and substitutions
Vegan and vegetarian
- Use pan-seared tofu or tempeh instead of shrimp/chicken. Replace honey with maple syrup for the dressing.
- Add edamame for extra protein and a pop of color.
Gluten-free
- Use tamari or gluten-free soy sauce. Ensure rice vermicelli is certified gluten-free.
Low-carb / noodle-free
- Replace rice noodles with spiralized zucchini or konjac noodles for a lighter plate.
Heat adjustments
- For milder heat, halve the chili paste and add a pinch of toasted sesame seeds for nuttiness. For more heat, add thinly sliced fresh red chilies or extra sambal.
Seasonal twists
- Summer: Add ripe mango or thinly sliced peaches for a sweet counterpoint.
- Fall/winter: Swap raw cucumber for quick-pickled daikon to add a warm-pickled bite.
Make-ahead and storage
- Dressing: Make up to 5 days ahead and store in a sealed jar in the refrigerator. Shake well before using.
- Vegetables: Prep vegetables up to 24 hours in advance and store in separate airtight containers or zip-top bags with a paper towel to absorb excess moisture.
- Noodles and protein: Cooked noodles and proteins keep 1–2 days refrigerated in a sealed container. Reheat protein gently or serve at room temperature.
- Assembled salad: For best texture, assemble just before serving. If you must assemble ahead, keep dressing separate and toss within 1–2 hours.
Serving suggestions and pairings
- Serve as a main course with extra protein, or as a side with grilled meats.
- Offer extra dressing and lime wedges for guests to customize heat and acidity.
- Pairing beverages: a crisp white wine like Sauvignon Blanc, an ice-cold lager, or jasmine iced tea complements the bright, herbal character.
- Side dishes: light soups (clear broth), steamed dumplings, or simple spring rolls work well if serving family style.
Nutrition considerations (approximate)
A single serving (1/4 of recipe with shrimp) roughly contains:
- Calories: ~420–520 kcal (dependent on protein and oil amounts)
- Protein: 18–28 g
- Carbohydrates: 40–55 g
- Fat: 14–22 g
To reduce calories: use less oil in the dressing, increase vegetables, and use tofu or chicken breast. To increase protein: add more shrimp, chicken, or a scoop of edamame.
Troubleshooting common issues
My noodles clump together
Rinse with plenty of cold water immediately after draining. Toss with a small drizzle of neutral oil and separate gently with tongs.
The salad tastes flat
Check acid balance first—add a splash of lime or rice vinegar. Then adjust salt (soy sauce) and finally sweetness.
Dressing seized or separated
If the dressing separates, whisk in a teaspoon of warm water or add another teaspoon of oil while whisking to re-emulsify. Alternatively, transfer to a jar and shake vigorously.
Vegetables have gone soggy
Keep high-water vegetables (cucumber, bean sprouts) separate until assembly. Dress just before serving.
Final thoughts
Spring Roll Salad with Spicy Ginger Dressing is the kind of recipe that earns a permanent spot in a weeknight rotation and shines at gatherings. It’s quick enough for a busy evening but thoughtful enough to impress guests—fresh herbs, bright lime, and a lively ginger-chili dressing transform simple vegetables and noodles into a layered, satisfying bowl. The recipe is flexible: swap proteins, make it vegan, or toss in seasonal fruit to keep it fresh all year round.
If you try this recipe, think about the balance on your first toss: is the salad lively and bright with lime? Does the ginger sing through the dressing? Tweak one element at a time—acid, salt, heat—until it sings for you.
Spring Roll Salad with Spicy Ginger Dressing Recipe
This Spring Roll Salad with Spicy Ginger Dressing is a fresh, vibrant, and healthy dish inspired by classic Vietnamese spring rolls. Crisp vegetables, tender noodles, and protein of choice are tossed in a bold, zesty ginger dressing that’s spicy, tangy, and deeply flavorful—perfect for light lunches, summer dinners, or meal prep.
Ingredients
For the Salad Base
For the Protein (Optional but Recommended)
For the Spicy Ginger Dressing
For Garnish
Instructions
Prepare the Noodles
- Bring a pot of water to a boil (100°C). Add rice vermicelli noodles and cook according to package instructions, usually 2–3 minutes. Drain immediately and rinse under cold water to stop cooking. Set aside to drain fully.
Cook the Protein
- If using shrimp, blanch them in boiling water for 2–3 minutes until pink and opaque. Drain and let cool, then slice in half.
- If using chicken, ensure it is fully cooked and thinly sliced.
- If using tofu, pan-sear until golden on both sides, then slice into strips.
Prepare the Vegetables
- Wash and dry all vegetables thoroughly. Shred, slice, and julienne as needed for even texture and easy eating. Place all vegetables and herbs into a large mixing bowl.
Make the Spicy Ginger Dressing
- In a small bowl, whisk together grated ginger, lime juice, soy sauce, sesame oil, honey, rice vinegar, chili paste, garlic, and neutral oil until smooth and well emulsified. Taste and adjust spice or sweetness as needed.
Assemble the Salad
- Add the cooked noodles and protein to the vegetable bowl. Pour the dressing evenly over the salad. Toss gently using tongs until everything is well coated without crushing the vegetables.
Rest and Garnish
- Let the salad rest for 10 minutes to allow flavors to blend. Just before serving, sprinkle with crushed peanuts, sesame seeds, and extra fresh herbs.
Note
For meal prep, store dressing separately and toss before serving.
Best consumed within 24 hours for maximum freshness.
Adjust spice level by increasing or reducing chili paste.
Add mango or avocado for a fruity variation.
