Spring Roll Salad with Spicy Ginger Dressing

This delicious spring roll salad with spicy ginger dressing is loaded with fresh veggies and tender rice noodles, tossed in a flavorful spicy ginger dressing. 

I whipped up this spring roll salad with a spicy ginger dressing after seeing a recipe for it on Recipe Masters that sounded delicious. We loved this salad and thought the fresh herbs made it extra fresh and flavorful, and the tangy spicy ginger dressing paired nicely with the crispy fresh veggies & soft rice noodles.

Spring Roll Salad with Spicy Ginger Dressing

Spicy Ginger Dressing:

• 1/4 cup seasoned rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 2 tablespoons toasted sesame oil
• 1 tablespoons fresh ginger, paste or minced
• 2 medium cloves garlic, minced
• 1/2-1 teaspoon red pepper flakes, to taste
• Pinch of sugar, to taste

Spring Roll Salad:

• 8 oz thin rice noodles
• 1-1/2 cups shredded green or purple cabbage, finely shredded
• 1 small English cucumber, julienned
• 4 small carrots, peeled & julienned
• 1/2 red bell pepper, julienned
• 1/2 cup bean sprouts
• 1/4 cup firmly-packed cilantro, minced
• 1/4 cup firmly-packed mint, minced
• 1/4 cup chopped roasted peanuts

How to Make a Spring Roll Salad with Spicy Ginger Dressing

Make the spicy ginger dressing by combining the seasoned rice vinegar, soy sauce, vegetable oil, toasted sesame oil, ginger, garlic, red pepper flakes, and sugar, to taste, in a small jar. Seal with an airtight lid and shake well; set aside to allow flavors time to mingle.

Prepare the noodles by cooking the rice noodles according to package instructions, rinse under cold water, and drain well.

Make the spring roll salad by combining the cold noodles with the cabbage, cucumber, carrot, bell pepper, bean sprouts, cilantro, and mint, in a large serving bowl.

Serve the salad by drizzling some of the well-shaken spicy ginger dressing, to taste, on top of the salad and toss to coat the veggies evenly. Top with roasted peanuts and serve. Enjoy.