A few summers ago, during a stay at a tiny beach house on the Oregon coast, I fell in love with simplicity again—both in cooking and in life. The sea breeze was cool, the gulls noisy, and my grandchildren had gathered seashells all morning.
That evening, while everyone was hungry but too relaxed for heavy food, I rummaged through the fridge and found a mix of colorful vegetables, a small bunch of herbs, and half a packet of rice noodles. I remembered a street vendor in Thailand who once handed me a paper cone of spring rolls, crisp and bursting with fresh flavor. So, I thought, why not turn that idea into a salad?
That’s how this Spring Roll Salad with Spicy Ginger Dressing was born—light, crunchy, and full of personality. It carries the brightness of summer with the comfort of family meals. The spicy-sweet dressing ties everything together beautifully, making it just right for warm days when you crave something fresh but satisfying. Every time I make it now, I can almost hear the ocean again, laughter echoing through the open windows.
Short Description
A refreshing noodle salad packed with crisp vegetables, fresh herbs, and tossed in a bold, spicy ginger dressing. It’s quick to make, full of color, and perfect for a healthy lunch or side dish.
Key Ingredients
- 1 cup rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup thinly sliced bell peppers (red and yellow)
- 1 cup cucumber, thinly sliced
- 1 cup bean sprouts
- ½ cup fresh cilantro, chopped
- ½ cup fresh mint leaves, chopped
- ¼ cup green onions, sliced
- ¼ cup crushed peanuts (optional)
For the Spicy Ginger Dressing
- 3 tablespoons fresh ginger, grated
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey or agave syrup
- 1 tablespoon sesame oil
- 1 teaspoon chili sauce (adjust to taste)
Tools Needed
- Large pot for boiling noodles
- Mixing bowls (large and small)
- Whisk
- Sharp knife and cutting board
- Salad tongs or serving spoons
Cooking Instructions
Step 1: Cook the Noodles
Bring a large pot of water to a boil. Add rice vermicelli noodles and cook according to package directions, usually 3–4 minutes. Drain and rinse under cold water to stop the cooking. Set aside.
Step 2: Prepare the Vegetables
While the noodles cool, slice carrots, bell peppers, cucumber, and green onions. Keep everything thin and even so the salad looks pretty and mixes well.
Step 3: Combine the Fresh Ingredients
In a large bowl, combine carrots, bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions.
Step 4: Add the Noodles
Add the cooled noodles to the bowl and toss gently to mix the textures.
Step 5: Make the Spicy Ginger Dressing
In a small bowl, whisk together grated ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce until smooth. Taste and adjust spice or sweetness if needed.
Step 6: Dress the Salad
Pour the dressing over the salad and toss until everything is coated and glossy.
Step 7: Serve and Garnish
Transfer to a serving platter and sprinkle with crushed peanuts if desired. Serve immediately for the freshest flavor.
Why You’ll Love This Recipe
Burst of Freshness: Crisp vegetables, herbs, and noodles create a perfect balance of textures.
Zingy Flavor: The spicy ginger dressing brings warmth, tang, and a gentle kick.
Light Yet Filling: Ideal for a summer meal that won’t weigh you down.
Versatile: Works as a main dish, a side, or even a picnic salad.
Quick and Easy: Simple ingredients, minimal cooking, and ready in about 25 minutes.
Mistakes to Avoid & Solutions
Overcooking the Noodles: They’ll turn mushy. Cook just until tender, then rinse under cold water immediately.
Skipping the Cold Rinse: This step stops cooking and keeps noodles springy.
Overdressing the Salad: Add the dressing gradually; you can always add more later.
Using Dull Knives: Sharp knives keep your veggie slices clean and prevent bruising delicate herbs.
Ignoring Taste Balance: If it’s too spicy, add a drizzle of honey. Too mild? A few extra drops of chili sauce wake it up.
Serving and Pairing Suggestions
Serve as a light main course for lunch or dinner.
Pair with grilled shrimp, tofu, or chicken for extra protein.
Enjoy alongside fresh summer rolls or miso soup for a complete meal.
Perfect for picnics, potlucks, or outdoor dinners—just toss right before serving.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 2 days.
Keep Dressing Separate: For best results, store dressing separately and mix just before serving.
Reheating: This salad is best served cold or at room temperature; reheating isn’t recommended.
Refresh: If the noodles stick, toss with a splash of rice vinegar before serving again.
FAQs
1. Can I use another type of noodle?
Yes, soba or glass noodles work beautifully too.
2. Is there a substitute for soy sauce?
You can use tamari or coconut aminos for a gluten-free option.
3. Can I make the dressing ahead of time?
Absolutely. It keeps in the fridge for up to 4 days—just whisk before using.
4. How do I make it less spicy?
Reduce or skip the chili sauce; the ginger will still give it a lively flavor.
5. Can I add protein to this salad?
Yes! Add grilled chicken, shrimp, tofu, or edamame for a protein boost.
Tips & Tricks
For a pretty presentation, arrange the vegetables in sections before tossing.
Add crushed peanuts or sesame seeds for crunch.
If serving outdoors, keep the salad chilled on ice to maintain freshness.
Double the dressing recipe—it tastes great over grilled veggies or rice bowls.
Recipe Variations
Tropical Twist: Add diced mango and toasted coconut flakes for sweetness.
Vietnamese Style: Replace chili sauce with fish sauce and lime juice for extra tang.
Peanut Version: Whisk 1 tablespoon peanut butter into the dressing for a creamier texture.
Vegan Option: Use agave syrup instead of honey.
Crunch Lover’s Edition: Toss in shredded purple cabbage or sliced snap peas for more texture.
Final Thoughts
That evening by the beach, I didn’t expect a simple salad to capture so much joy. But watching my grandkids eat noodles straight from their plates, giggling as the wind tangled their hair, reminded me that good food doesn’t have to be complicated. It just needs to make people smile.
This Spring Roll Salad with Spicy Ginger Dressing does exactly that—refreshing, colorful, and full of life. It feels like sunshine on the table, and every bite hums with balance and brightness. It’s the kind of recipe you make once and then keep coming back to, not because it’s fancy, but because it feels right.
Spring Roll Salad With Spicy Ginger Dressing
Ingredients
- 1 cup rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup thinly sliced bell peppers red and yellow
- 1 cup cucumber thinly sliced
- 1 cup bean sprouts
- ½ cup fresh cilantro chopped
- ½ cup fresh mint leaves chopped
- ¼ cup green onions sliced
- ¼ cup crushed peanuts optional
For the Spicy Ginger Dressing
- 3 tablespoons fresh ginger grated
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey or agave syrup
- 1 tablespoon sesame oil
- 1 teaspoon chili sauce adjust to taste
Instructions
- Bring a large pot of water to a boil and cook the rice vermicelli noodles for 3–4 minutes, following package directions. Drain, rinse under cold water, and set aside.
- While the noodles cool, thinly slice the carrots, bell peppers, cucumber, and green onions so everything blends evenly.
- In a large bowl, combine the carrots, bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions.
- Add the cooled noodles and toss gently to mix the textures.
- In a small bowl, whisk together the grated ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce until smooth, adjusting spice or sweetness to taste.
- Pour the dressing over the salad and toss until everything is evenly coated and glossy.
- Transfer to a serving platter, sprinkle with crushed peanuts if desired, and serve right away for the freshest flavor.
