Spring Roll Salad with Sesame Ginger Dressing
Bright, fresh, and healthy--Spring Roll Salad with Sesame Ginger Dressing is everything you love about spring rolls, deconstructed into a vibrant, easy-to-make salad. The perfect summer dish or meal prep for healthy feel-good lunches.
Why You'll Love Spring Roll Salad with Sesame Ginger Dressing
- Vibrant, healthy dish- Loaded with fresh veggies, rice noodles, and a simple homemade ginger dressing.
- Delicious Asian flavor- All the usual suspects for yummy Asian flavors--soy sauce, honey, toasted sesame oil, fresh ginger and garlic.
- The perfect meal-prep salad- This makes awesome leftovers for easy lunches. Add chicken and you have a meal packed with fiber and protein.
- Easy to make in one bowl- No filling rice papers and rolling out each one into rolls. It's fast to make and easier to eat.
- Use your favorite veggies- This salad can easily be customized to fit your taste and textures.
This season you'll see lots of new and fresh salads on the blog. The warm summer weather always makes me excited to eat lighter and fresher meals (particularly ones that don't require heating up the oven) and salads check all the boxes.
Spring Roll Salad is perfect for warm-weather lunches, sharing at a potluck, and light dinners on the patio--my absolute favorite place to be in the summer. This recipe makes a huge bowl so whether you're sharing it with friends or meal prepping for easy lunches, it is sure to disappear fast from the fridge or straight from the serving bowl.
Make Spring Roll Salad a Complete Meal
Enjoy this salad as a fresh vegetarian option, or bulk it up with chicken, tofu, or shrimp-whatever you're craving! Or take my approach with the leftovers: swing by Chick-fil-A for a side of crispy nuggets and sweet sriracha sauce, and toss them right on top. 10 out of 10!
More Asian inspired salads to try include my Cold Asian noodle Salad and Crunchy Asian Chopped Salad.
What You Need
- Dressing- Seasoned vinegar, low-sodium soy sauce, sesame oil, avocado oil, honey, fresh ginger and garlic, red pepper flakes, salt and pepper.
- Rice noodles- Rice noodles replace the rice paper in classic spring rolls.
- Veggies- Cabbage mix, cucumbers, red bell peppers, carrots, sugar snap peas, basil, mint, and cilantro.
- Roasted peanuts- Use salted roasted peanuts, cashews, or almonds.
Spring Roll Salad Is Easy To Customize
- Add your favorite veggies- There are no right or wrong veggies for this salad. Texture is key so use lots of them and ones you enjoy!
- Rice noodles are classic- however you can use angel hair spaghetti noodles.
- Make this salad completely gluten-free- Swap out the soy sauce for amino acids for a completely gf spring roll salad.
Step By Step Directions
See full instructions in recipe card below
- Prepare the veggies. Prep all your veggies, herbs, and chop the roasted peanuts.
- Make the dressing. Combine all the dressing ingredients in a small bowl or mason jar. Give it a good shake or whisk and set aside.
- Cook the noodles. Cook noodles according to the package directions. Rinse well under cold water once cooked and allow to drain.
- Assemble the salad. Add the noodles to a large bowl along with veggies and herbs. Pour all the dressing over the top and use tongs to toss and combine. Garnish with roasted peanuts and more herbs if desired.
Helpful Tips
- 💡Don't overcook the rice noodles- Rice noodles don't take a lot of time to cook. Overcooking them will result in soft mushy noodles.
- 💡Make sure to rinse the rice noodles. It's important to rinse the rice noodles with cold water immediately after cooking to stop the cooking and prevent sticking.
Common Questions
This is best enjoyed as a cold salad recipe.
Yes, however make sure to add the dressing just before serving so the flavor is bright and fresh.
More Salads To Enjoy
- Mediterranean Coleslaw Chicken Salad
- Quick Chinese Chicken Salad
- Macaroni Salad with Greek Yogurt Dressing
- Coleslaw Pasta Salad
Spring Roll Salad with Sesame Ginger Dressing
Equipment
- 1 large stock pot
- 1 large salad bowl
- 1 small mason jar with fitted lid or small bowl
Ingredients
Sesame Ginger Dressing
- ¼ cup seasoned rice vinegar or use plain rice vinegar or apple cider vinegar
- 1 tablespoon toasted sesame oil
- 2 tablespoon avocado oil
- 2 tablespoon low-sodium soy sauce
- 1 tablespoon honey
- 2 garlic cloves, grated or minced
- 3 tablespoon ginger, freshly grated
- 1 tablespoon toasted sesame seeds
- ¼ teaspoon red pepper flakes
- salt and pepper to taste
Salad Ingredients
- 8 ounces uncooked rice noodles I use the thin Angel hair rice noodles
- 1 ½ cups coleslaw cabbage mix or use purple and green cabbage
- 2 medium carrots, shredded or julienned
- 1 cup sliced cucumbers, from a medium English cucumber
- 1 small red bell pepper, cut in thin strips
- 1 cup sugar snap peas, cut in bite size pieces
- ¼ cup fresh cilantro, chopped fine
- ¼ cup fresh basil, chopped fine
- ¼ cup fresh mint, chopped fine
- â…“ cup roasted and salted peanuts, roughly chopped
Instructions
Prepare the Veggies, Herbs, and Peanuts
- Start by getting all the veggies, herbs, and peanuts prepped and ready to assemble the salad. 1 ½ cups coleslaw mix2 medium carrots, shredded1 cup cucumbers, sliced1 small red bell pepper, sliced in thin strips1 cup sugar snap peas, diced in bite size pieces¼ cup each fresh basil, cilantro, and mint, chopped fine⅓ cup salted roasted peanuts, roughly chopped
Make the Dressing
- In a small mason jar with a tight fitting lid or a small bowl and whisk, combine all the dressing ingredients. Taste for salt and pepper. ¼ cup rice vinegar1 tablespoon sesame oil2 tablespoon Avocado oil2 tablespoon low-sodium soy sauce1 tablespoon honey2 garlic cloves, grated or minced3 tablespoon grated ginger1 tablespoon toasted sesame seeds¼ teaspoon red pepper flakessalt and pepper to taste
Cook the Noodles
- Cook the rice noodles according to the package directions. For Angel hair rice noodles it only takes 3-4 minutes. Drain and rinse with cold water immediately after the noodles are cooked. Drain well before assembling the salad. 8 ounces rice noodles
Assemble the Salad
- In a large salad bowl add rice noodles, pour half of the dressing over the noodles and toss gently. Add all the veggies and herbs and the rest of the dressing. Toss again to combine well. Top with roasted peanuts and more herbs if desired and enjoy right away.
Notes
- Don't overcook the rice noodles- Rice noodles cook quickly. Overcooking them will result in overly soft and mushy noodles.
- Make sure to rinse the rice noodles. It's important to rinse the rice noodles with cold water immediately after cooking to stop the cooking and prevent sticking.
- Add your favorite veggies-Â There are no right or wrong veggies for this salad. Texture is key so use lots of them and ones you enjoy!
- Rice noodles are classic- however you can use angel hair spaghetti noodles.
- Make this salad completely gluten-free- Swap out the soy sauce for amino acids for a completely gf spring roll salad.
Nutrition
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