If you love Vietnamese spring rolls, you’ll adore this deconstructed version.

This Spring Roll Salad has all the flavors and textures you crave—crisp veggies, chewy rice noodles, fresh herbs, and a bold, tangy-sweet ginger dressing.

It’s refreshing, light, and totally addicting.

Why You’ll Love This Recipe

No rolling required – All the goodness of spring rolls, without the work.

Vibrant & crunchy – Loaded with colorful raw veggies and herbs.

Bold, spicy ginger dressing – Packs heat and zing with every bite.

Vegan & gluten-free friendly – Just use GF tamari if needed.

Perfect for summer – Cool, light, and hydrating.

Meal prep friendly – Store dressing and salad separately for easy lunches.

What You’ll Need (Ingredient Highlights)

For the Spicy Ginger Dressing:

Fresh ginger & garlic – Bold, zesty flavor base.

Soy sauce & rice vinegar – Savory and tangy.

Agave nectar – Natural sweetness to balance the heat.

Sesame & canola oil – Creates a smooth, rich emulsion.

Red pepper flakes – Adjust to your heat tolerance.

For the Salad:

Rice noodles – Chewy and neutral, the perfect base.

Cabbage – Adds crunch and color.

Carrots, cucumber, and sweet pepper – Fresh, bright, and juicy.

Fresh mint & cilantro – Classic Vietnamese flavor.

Roasted peanuts – Nutty crunch that finishes the dish.

Pro Tips Before You Start

Use a mandoline or julienne peeler – To cut veggies quickly and evenly.

Rinse noodles with cold water – Prevents sticking and stops cooking.

Let the dressing chill – Flavors meld as it sits in the fridge.

Toss just before serving – Keeps veggies crisp and fresh.

Add protein if needed – Great with grilled shrimp, tofu, or chicken.

How to Make Spring Roll Salad with Spicy Ginger Dressing

Step 1: Make the Dressing

In a blender or food processor, combine:

3 tablespoons minced fresh ginger

2 cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon agave nectar

¼ cup rice wine vinegar

1 tablespoon sesame oil

2 tablespoons canola or vegetable oil

½–1 teaspoon red pepper flakes

Blend until smooth.

Season with salt and pepper to taste, and refrigerate while you prep the salad.

Step 2: Cook the Noodles

Cook 8 oz rice noodles according to package directions.

Drain and rinse thoroughly with cold water until completely cool.

Drain well and transfer to a large mixing or serving bowl.

Step 3: Prep the Veggies

Add to the noodles:

1½ cups shredded cabbage (green or purple)

1 julienned cucumber

2 julienned small carrots

1 julienned sweet bell pepper

¼ cup chopped fresh cilantro

¼ cup chopped fresh mint

Toss gently to combine.

Step 4: Dress and Serve

Just before serving, pour the dressing over the salad and toss well until everything is evenly coated.

Taste and adjust seasoning with more salt, pepper, or red pepper flakes as desired.

Garnish with:

¼ cup chopped roasted peanuts

Extra cilantro and sesame seeds (optional)

Serve immediately for the best crunch and freshness.

What to Serve It With

Grilled shrimp or tofu – For added protein

Vietnamese iced coffee – Strong, sweet, and creamy

Crispy spring rolls or dumplings – As a side or appetizer

Cold soba noodles – As a pairing for a summer dinner

Lime wedges & chili sauce – Add to the table for extra flavor

Variations & Substitutions

Make it gluten-free – Use tamari instead of soy sauce.

Add rice paper chips or wonton crisps – For an extra crunchy topping.

Use spiralized veggies – Like zucchini or daikon for a noodle-free option.

Swap herbs – Thai basil or green onion also work well.

Toss in mango or papaya – For a sweet tropical twist.

Storage & Leftovers

Store dressing separately – Keeps veggies crisp.

Fridge – Salad and dressing will last up to 3 days in airtight containers.

Meal prep – Portion noodles and veggies into containers and add dressing just before eating.

Reinvigorate leftovers – Add fresh herbs, a squeeze of lime, or extra peanuts before serving.

Avoid freezing – Raw veggies and noodles don’t freeze well.

FAQs

Is this salad spicy?
Mild to medium heat from red pepper flakes, but you can adjust or omit them.

Can I make it ahead of time?
Yes, just keep the dressing and salad components separate until ready to serve.

Can I use pre-shredded veggies?
Definitely—coleslaw mix is a great shortcut.

What type of noodles work best?
Thin rice noodles or vermicelli are ideal, but soba or even glass noodles can work too.

Is this recipe vegan?
Yes, and naturally dairy-free too.

Can I add protein?
Absolutely! Try tofu, grilled chicken, shrimp, or edamame.

Do I have to use both cilantro and mint?
Nope—use one, the other, or substitute with what you have on hand.

Final Thoughts

This Spring Roll Salad with Spicy Ginger Dressing is everything you want in a light, flavorful meal—crunchy, cool, tangy, and satisfying.

It’s perfect for warm weather, dinner parties, or just a nourishing weekday lunch.

Once you try it, it’ll earn a regular spot in your salad rotation!