Spring Roll Salad with Spicy Ginger Dressing Recipe

Prep Time 25 mins
Cook Time 5 mins
Rest Time 10 mins
Total Time 40 mins
Cooking Method:
Cuisine: ,
Courses: , ,
Difficulty: Beginner
Cooking Temp: 100  C
Servings: 4
Best Season: Summer
Description

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
  • 120 g rice vermicelli noodles
  • 2 cup shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 cup julienned carrots
  • 1 cup cucumber (thinly sliced or julienned)
  • 1 cup bean sprouts
  • 0 cup 0.5 fresh mint leaves (roughly torn)
  • 0 cup 0.5 fresh cilantro leaves
  • 0 cup 0.25 green onions (thinly sliced)
    • For the Protein (Optional but Recommended)
  • 250 g shrimp (peeled, deveined)
  • or
  • 250 g cooked chicken breast (thinly sliced)
  • or
  • 200 g firm tofu (pan-seared, sliced)
    • For the Spicy Ginger Dressing
  • 2 tbsp fresh ginger (finely grated)
  • 2 tbsp lime juice (freshly squeezed)
  • 2 tbsp soy sauce (halal-certified)
  • 1 tbsp sesame oil
  • 1 tbsp 1.5 honey or maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp chili paste or sambal oelek (adjust to taste)
  • 1 tsp garlic (minced)
  • 2 tbsp neutral oil (sunflower or avocado oil)
    • For Garnish
  • 0 cup 0.25 roasted peanuts (crushed)
  • 1 tbsp sesame seeds
  • Extra fresh herbs (mint or cilantro)
Instructions
    Prepare the Noodles
  1. 1
    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.
    2. Cook the Protein
  2. 2
    If using shrimp, blanch them in boiling water for 2–3 minutes until pink and opaque. Drain and let cool, then slice in half.
  3. 3
    If using chicken, ensure it is fully cooked and thinly sliced.
  4. 4
    If using tofu, pan-sear until golden on both sides, then slice into strips.
    5. Prepare the Vegetables
  5. 5
    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.
    6. Make the Spicy Ginger Dressing
  6. 6
    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.
    7. Assemble the Salad
  7. 7
    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.
    8. Rest and Garnish
  8. 8
    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.

Keywords: healthy, fresh, quick, light meal, no-fry
Read it online: https://petitepanini.com/recipe/spring-roll-salad-with-spicy-ginger-dressing-recipe/