Name: Spring Roll Salad with Spicy Ginger Dressing
Prep time: 15 min
Total time: 15 min
Cuisine: Vietnamese-Inspired
Ingredients: 2 cups shredded green cabbage; 1 cup shredded red cabbage; 1 large carrot, julienned; 1 red bell pepper, thinly sliced; 1/2 cucumber, thinly sliced; 1/4 cup fresh cilantro leaves; 1/4 cup fresh mint leaves; 1/4 cup Thai basil leaves (or regular basil); 1/4 cup chopped scallions; 1/2 cup cooked rice noodles (optional); 1/4 cup crushed roasted peanuts or cashews; 1 tablespoon toasted sesame seeds; 3 tablespoons soy sauce (or tamari for gluten-free); 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 1 tablespoon maple syrup or agave; 1 tablespoon grated fresh ginger; 1 garlic clove, minced; 1 teaspoon sriracha or chili garlic sauce (adjust to taste); Juice of 1 lime; 2 tablespoons water (to thin, as needed)

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Spring Roll Salad with Spicy Ginger Dressing a deconstructed twist on classic Vietnamese spring rolls, this salad is light, crunchy, and full of bold, zesty flavor. I love how the fresh vegetables and herbs mingle with a spicy ginger dressing that packs just the right amount of heat. It’s perfect for warm days, easy to prep ahead, and endlessly customizable.

Spring Roll Salad with Spicy Ginger Dressing

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Salad:

2 cups shredded green cabbage

1 cup shredded red cabbage

1 large carrot, julienned

1 red bell pepper, thinly sliced

½ cucumber, thinly sliced

¼ cup fresh cilantro leaves

¼ cup fresh mint leaves

¼ cup Thai basil leaves (or regular basil)

¼ cup chopped scallions

½ cup cooked rice noodles (optional)

¼ cup crushed roasted peanuts or cashews

1 tablespoon toasted sesame seeds

For the Spicy Ginger Dressing:

3 tablespoons soy sauce (or tamari for gluten-free)

2 tablespoons rice vinegar

1 tablespoon sesame oil

1 tablespoon maple syrup or agave

1 tablespoon grated fresh ginger

1 garlic clove, minced

1 teaspoon sriracha or chili garlic sauce (adjust to taste)

Juice of 1 lime

2 tablespoons water (to thin, as needed)

Directions

I start by preparing all the vegetables and herbs. I shred the cabbage, julienne the carrot, and slice the bell pepper and cucumber thinly. Then I toss everything—along with the fresh herbs, scallions, and optional rice noodles—into a large bowl.

In a separate small bowl, I whisk together the soy sauce, vinegar, sesame oil, maple syrup, ginger, garlic, sriracha, lime juice, and a little water until the dressing is smooth and well blended. I always taste and adjust it to get the balance I like—sometimes I add more lime juice for brightness or a bit more chili sauce for heat.

Once the dressing is ready, I pour it over the salad and toss everything until coated. Just before serving, I top it all with crushed peanuts and toasted sesame seeds for an extra layer of crunch.

Servings and timing

Servings: 4

Prep Time: 15 minutes

Cooking Time: 0 minutes

Total Time: 15 minutes

Calories: 220 kcal per serving

Variations

I sometimes swap the rice noodles with quinoa or leave them out entirely for a lower-carb option.

For a nut-free version, I use sunflower seeds or skip the crunchy topping.

If I want extra protein, I add grilled tofu or tempeh slices.

For a richer flavor, I occasionally stir a spoonful of peanut butter into the dressing.

I also like experimenting with seasonal veggies like shredded Brussels sprouts or snap peas.

Storage/Reheating

I store the salad and dressing separately in airtight containers in the fridge. The veggies keep well for up to 3 days, and the dressing lasts 4–5 days. If I’ve already mixed everything together, it still tastes great the next day, though the cabbage softens a bit. I don’t recommend reheating—it’s meant to be served cold or at room temperature.

FAQs

How can I make this salad ahead of time?

I prep all the ingredients and store them separately, then combine just before eating. I also keep the dressing in a jar so I can shake and pour it fresh.

What can I use instead of rice noodles?

I like using glass noodles, shredded lettuce, or even cooked soba noodles. Or I just skip them for a lighter salad.

Is this salad good for meal prep?

Absolutely. I find it holds up really well in the fridge, especially if I leave out the nuts and dressing until right before serving.

Can I make the dressing less spicy?

Yes. I reduce the sriracha or skip it entirely if I want a milder version. Sometimes I use a pinch of chili flakes instead for gentle heat.

What protein goes well with this salad?

I often pair it with grilled tofu, tempeh, or edamame. Cooked shrimp or chicken also work well if I’m not keeping it vegan.

Conclusion

This spring roll salad with spicy ginger dressing is one of my favorite ways to enjoy fresh, crunchy vegetables in a flavorful and satisfying way. Whether I’m packing it for lunch or serving it for dinner, it always hits the spot. It’s versatile, quick, and full of bold, clean flavor—everything I want in a healthy meal.

Recipe:

Spring Roll Salad with Spicy Ginger Dressing

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Author: Cheryl
Total Time: 15 minutes
Yield: 4 servings
Diet: Vegan

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Description

A vibrant, deconstructed take on Vietnamese spring rolls, this fresh salad combines crisp vegetables, herbs, and optional rice noodles with a bold, spicy ginger dressing. It's light, customizable, and perfect for warm days or meal prep.

Instructions

Prepare all the vegetables and herbs: shred the cabbage, julienne the carrot, and thinly slice the bell pepper and cucumber.
Add the cabbage, carrot, bell pepper, cucumber, fresh herbs, scallions, and optional rice noodles to a large mixing bowl.
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, maple syrup, grated ginger, minced garlic, sriracha, lime juice, and water until smooth.
Taste the dressing and adjust seasoning to your preference.
Pour the dressing over the salad and toss to coat evenly.
Top with crushed peanuts or cashews and toasted sesame seeds before serving.