This loaded spring roll salad features a rainbow of fresh veggies and tender rice noodles tossed in a flavorful spicy ginger dressing. – it’s so easy to make ahead of time for lunch or a side dish!
This salad is otherwise known as the “lazy way” to enjoy spring rolls and we are HERE for it!
No fancy wrapping skills or ingredients required either since we’re literally just tossing a salad together and calling it a day.
And you guys, this salad tastes like the BEST parts about a spring roll and is about to 180 your salad game this summer.
Not only is this salad a total color bomb, but it’s also jam-packed with all kinds of incredible textures and flavors. We don’t do boring salads around here!
Only salads you would want to swan dive in.
This Spring Roll Salad features…
- Tender rice noodles.
- A rainbow of fresh veggies including sweet pepper, carrot, cucumber, and cabbage.
- Lots of fresh mint and cilantro.
- A flavorful spicy ginger dressing.
Making the Spring Roll Salad
(scroll down to the bottom of post for the full recipe)
Ingredients You Will Need
- Rice noodles
- Sweet pepper
- Cucumber
- Carrots
- Shredded cabbage
- Peanuts
- Cilantro
- Mint
- Sesame seeds
- Ginger
- Sesame oil
- Garlic
- Canola oil
- Red pepper flakes
- Soy sauce
- Agave nectar
- Rice wine vinegar
Choosing Your Vegetables
We like to keep things simple with this salad and use a combination of sweet pepper, cucumber, carrots, and shredded cabbage, but the sky’s the limit for what kind of vegetables you can use!
Cherry tomatoes, bean sprouts, or avocado would be great savory additions to this salad. You can even add a sweet kick by using fresh mango, pineapple, or orange!
Tips for Perfect Salad
- Rinse noodles with cold water – follow the package instructions for cooking noodles, then immediately rinse noodles in lots of cold water. This helps cool the noodles fast and keeps them from sticking together.
- Julienne vegetables in uniform size – ideally, you want all the vegetables in uniform matchsticks.
- Blend dressing – for ultimate ease, just blend all the dressing ingredients together in a food processor or blender.
- Dress salad just before serving – this will help keep the vegetables crisp.
Make Ahead Instructions
This recipe is a dream to make ahead of time for a cookout side dish or easy lunch salad.
- Cut vegetables and toss with cooked noodles. Store in refrigerator up to 4 days.
- Make dressing and store in refrigerator up to 7 days.
- When ready to serve, dress salad and top with peanuts, cilantro, and sesame seeds.
Mild Version of Salad
If you’re sensitive to spice, simply leave the red pepper flakes out of the dressing or add a few pinches to taste – this salad is easy to adjust to fit your spice preference!
This salad somehow tastes even better than it looks. The vegetables are perfectly crisp, the noodles are tender, and tossed in the spicy ginger dressing and fresh herbs just adds the most incredible flavor pop.
You won’t be able to stop making this salad all summer, you’ve been warned.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch this salad made step-by-step on Google web stories.
More summer salads to try next!
Spring Roll Salad with Spicy Ginger Dressing
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Ingredients
Spicy Ginger Dressing
- 3 tablespoons minced fresh ginger
- 2 medium cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon agave nectar
- 1/4 cup rice wine vinegar
- 1 tablespoon sesame oil
- 2 tablespoons canola oil or vegetable oil
- 1/2-1 teaspoon red pepper flakes
- Salt and pepper to taste
Spring Roll Salad
- 8 oz rice noodles
- 1-1/2 cups shredded green or purple cabbage
- 1 small cucumber, julienned
- 2 small carrots, julienned
- 1 medium sweet pepper, julienned
- 1/4 cup firmly-packed minced cilantro
- 1/4 cup firmly-packed minced mint
- 1/4 cup chopped roasted peanuts
- Additional cilantro and sesame seeds for topping
Instructions
Spicy Ginger Dressing
- In a food processor or blender, combine ginger, garlic, soy sauce, agave, vinegar, sesame oil, canola oil, and red pepper flakes to taste. Blend dressing until smooth.
- Season dressing with salt and pepper to taste and refrigerate until ready to use.
Spring Roll Salad
- Cook rice noodles according to package instructions. Rinse noodles well with cold water until noodles are completely cooled. Drain noodles and transfer to a large serving bowl.
- Add cabbage, cucumber, carrot, sweet pepper, bean sprouts, cilantro, and mint to rice noodles and toss to combine.
- When ready to serve, drizzle dressing over salad and toss well to evenly coat. Season salad with salt and pepper to taste if needed and garnish with peanuts, cilantro and sesame seeds. Enjoy!
Paula says
I added diced green onions and water chestnuts. This was excellent!
Erin says
This looks so incredible and refreshing! I will be buying all ingredients for this soon!
Sarah says
Amazing! Hope you love this salad, Erin! 🙂
Patricia. L says
Delicious! A great summer salad.
Sarah says
Wonderful to hear, Patricia! 🙂
Megan says
This was so good! The only two changes I made were adding chicken and using olive oil in lieu of vegetable oil in the dressing. Only change I’ll make next time is doubling the dressing recipe. Delicious!
Sarah says
Love to hear that, Megan! Chicken sounds like an amazing addition!
Shannon says
This was excellent! Made it with grilled shrimp. So wonderful. Will make this over and over again!
Sarah says
Grilled shrimp sounds like an incredible addition!! 🙂
Valerie says
I would break the noodles next time and also double the sauce as other reviewers said—
AWESOME RECIPE all though my husband DID NOT like it, doesn’t like rice noodles or cilantro
More for me lol
Candice says
This was so darn good! Adding this one to our family weeknight dinner rotation. Added edamame and green onions. I also sautéed ground chicken with riced cauliflower in soy sauce and sesame oil. I let it cool before adding to the salad. Yum 😋!
Sarah says
Love the sound of your additions, Candice!! 🙂
Rachel Rowe says
I usually get tired of these cold noodle salads for whatever reason, but not this one! It’s because of that sauce!! Delicious. Will absolutely make again.
Sarah says
That’s wonderful to hear, Rachel! Enjoy. 🙂
Liz says
I tried this two ways: with noodles and without, with mandarin oranges and some shredded leafy greens along with the cabbage.
We liked the noodle salad a lot but our preference was without. The second time I made the dressing (which is the standout in this recipe!) I left out the red pepper flakes and we enjoyed it much more. I usually LOVE anything with some heat but for some reason, for this recipe, following it exactly both times, just leaving out the red pepper the second time, without was my preference. Very good flavors all around and an easy recipe to pull together. I tend to keep Asian ingredients in the house so I had everything we needed without a trip to the store.