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

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

Common Questions

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

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.

Print Pin Rate

Course: Dinner, Lunch, Side Dish

Cuisine: American, Asian

Prep Time: 25 minutes minutes

Cook Time: 4 minutes minutes

Total Time: 29 minutes minutes

Servings: 6

Calories: 300kcal

Equipment

• 1 large stock pot
• 1 large salad bowl
• 1 small mason jar with fitted lid or small bowl

Ingredients

Sesame Ginger Dressing

• 1/4 cup seasoned rice vinegar or use plain rice vinegar or apple cider vinegar
• 1 tbsp toasted sesame oil
• 2 tbsp avocado oil
• 2 tbsp low-sodium soy sauce
• 1 tbsp honey
• 2 garlic cloves, grated or minced
• 3 tbsp ginger, freshly grated
• 1 tbsp toasted sesame seeds
• 1/4 tsp red pepper flakes
• salt and pepper to taste

Salad Ingredients

• 8 ounces uncooked rice noodles I use the thin Angel hair rice noodles
• 1 1/2 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
• 1/4 cup fresh cilantro, chopped fine
• 1/4 cup fresh basil, chopped fine
• 1/4 cup fresh mint, chopped fine
• 1/3 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 1/2 cups coleslaw mix

  2 medium carrots, shredded

  1 cup cucumbers, sliced

  1 small red bell pepper, sliced in thin strips

  1 cup sugar snap peas, diced in bite size pieces

  1/4 cup each fresh basil, cilantro, and mint, chopped fine

  1/3 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.

  1/4 cup rice vinegar

  1 tbsp sesame oil

  2 tbsp Avocado oil

  2 tbsp low-sodium soy sauce

  1 tbsp honey

  2 garlic cloves, grated or minced

  3 tbsp grated ginger

  1 tbsp toasted sesame seeds

  1/4 tsp red pepper flakes

  salt 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

Tips

• 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.

 

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.

Common Questions

Do I serve spring roll salad hot or cold?

This is best enjoyed as a cold salad recipe.

Can I make this salad ahead of time for a gathering?

Yes, however make sure to add the dressing just before serving so the flavor is bright and fresh.

 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition

Calories: 300kcal | Carbohydrates: 43g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 317mg | Potassium: 317mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4253IU | Vitamin C: 44mg | Calcium: 56mg | Iron: 1mg

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