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Spring Roll Salad with Spicy Ginger Dressing

Spring Roll Salad with Spicy Ginger Dressing combines tender rice noodles with crunchy cabbage, cucumber, and carrots, then gets tossed in a bright ginger-lime dressing. Finish with crispy broken spring roll wrappers for a fresh, springy crunch in every bite.
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings: 4 servings
Course: Dinner, Lunch, Snack
Cuisine: Asian
Calories: 420
Ingredients Method Notes

Ingredients
  

Salad
  • 1 cup shredded purple cabbage
  • 1 cup shredded carrots
  • 1 cup cucumber, thinly sliced
  • 1 red bell pepper, thinly sliced red bell pepper, thinly sliced
  • 1 cup bean sprouts
  • 0.5 cup fresh cilantro
  • 0.5 cup fresh mint
  • 0.5 cup roasted peanuts, crushed
  • 8 spring roll wrappers, crisped and broken
  • 150 g rice noodles
Spicy Ginger Dressing
  • 3 tbsp soy sauce
  • 2 tbsp lime juice
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tbsp fresh ginger, grated
  • 1 clove garlic, minced
  • 1 tsp sesame oil
  • 1 tsp chili paste Start with 1 tsp for mild heat, add up to 2 tsp if you like it spicier.

Method
 

Cook noodles and prep salad
  1. Cook the rice noodles according to package instructions until tender but not mushy. Drain well after cooking.
  2. Rinse the cooked rice noodles with cold water and drain thoroughly. This keeps them springy for tossing.
  3. Slice the purple cabbage, carrots, cucumber, and red bell pepper thinly for a light texture. Keep the shapes consistent so every forkful has crunch.
  4. Crush the roasted peanuts and set aside with the bean sprouts, cilantro, and mint. This prevents herbs from getting wilted while you assemble.
Make the spicy ginger dressing
  1. Whisk together soy sauce, lime juice, rice vinegar, honey, grated ginger, minced garlic, sesame oil, and chili paste until smooth. Taste and adjust chili paste for your preferred heat level.
Assemble and serve
  1. In a large bowl, combine the drained noodles with the cabbage, carrots, cucumber, bell pepper, and bean sprouts. Toss gently so vegetables stay crisp.
  2. Pour the spicy ginger dressing over the salad and toss gently to coat. Make sure noodles are fully slicked but not broken.
  3. Add cilantro, mint, and crushed peanuts, then toss lightly again. Keep the herbs near the top so they look fresh.
  4. Top with crispy spring roll wrapper pieces just before serving. The added crunch stays crisp instead of softening.

Notes

For the best texture, rinse noodles with cold water and drain well, then dress right before serving. Refrigerate leftovers up to 2 days, but keep wrapper pieces separate and add them when reheating isn’t needed (no freezer for wrappers). For a dairy-free option, this recipe is naturally dairy-free; you can swap honey with maple syrup for a vegan-friendly version.