I remember the first time I had spring rolls. My aunt made them for a family picnic, and I was instantly hooked! The fresh veggies, the delicate rice paper, the flavorful dipping sauce – it was a culinary experience.
But sometimes, you just want that fresh, vibrant taste without all the rolling. That’s where this spring roll salad comes in! It’s like a deconstructed spring roll, and it’s a vibrant celebration of flavors and textures.
And when I’m looking for other ways to add flavor to my favorite dishes, I often think about my friend’s amazing cinnamon roll bliss bars recipe; the spices really make it pop!
Why you’ll love this Spring Roll Salad with Spicy Ginger Dressing
- It’s incredibly refreshing and light, perfect for a warm day.
- The spicy ginger dressing adds a zesty kick that will awaken your taste buds. This is a satisfying way to enjoy a spring roll salad.
- It’s packed with colorful vegetables, making it a healthy and nutritious meal.
- It’s easy to customize with your favorite proteins, like grilled chicken or shrimp.
- It’s a fantastic way to use up leftover cooked chicken or shrimp.
- The salad is naturally gluten-free (check soy sauce labels to ensure gluten-free).
Ingredients
- 1 package (8.5 ounces) rice noodles
- 1 red bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1 cucumber, thinly sliced
- 1 cup shredded carrots
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/2 cup shelled edamame
- 1/2 cup cooked shrimp or grilled chicken (optional)
- 1/4 cup chopped peanuts or cashews
- Rice paper wrappers (optional, for serving)
For the Spicy Ginger Dressing:
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh ginger
- 1 tablespoon honey or maple syrup
- 1 teaspoon chili garlic sauce (or more to taste)
- 1 clove garlic, minced
Directions
Step 1
Spring roll salad makes every moment feel uplifting. Cook rice noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.
Step 2
In a large bowl, combine the cooked rice noodles, sliced red bell pepper, sliced orange bell pepper, sliced cucumber, shredded carrots, cilantro, mint, edamame, and optional cooked shrimp or grilled chicken. The more colorful the veggies, the better!
Step 3
In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, grated ginger, honey (or maple syrup), chili garlic sauce, and minced garlic to create the spicy ginger dressing. Taste and adjust the chili garlic sauce to your preference for heat.
Step 4
Pour the dressing over the salad and toss gently to combine, making sure all the ingredients are well coated. Don’t overdress the salad, start with a little dressing and add more as needed.
Step 5
Garnish with chopped peanuts or cashews. Serve immediately. Optionally, serve with rice paper wrappers for a spring roll-style experience. The rice paper adds a fun and interactive element to the meal.
Variations, pairings, and serving ideas
Variations
Get creative with your spring roll salad! Try adding bean sprouts or shredded lettuce for extra crunch. You could also incorporate different herbs like Thai basil for a unique flavor twist.
For a vegetarian option, add tofu or tempeh instead of chicken or shrimp. Cubed avocado adds a creamy richness that complements the other ingredients. Feel free to explore different textures and flavors to find your perfect combination.
If you’re feeling adventurous, experiment with different dressings. A peanut sauce or a lime vinaigrette would also be delicious. It’s a fantastic way to add variety and keep things interesting.
Pairings
This spring roll salad is a complete meal on its own, but it also pairs well with other Asian-inspired dishes. Consider serving it with a side of miso soup or edamame for a light and satisfying meal. The soup adds warmth and depth to the meal, while the edamame provides extra protein and fiber.
It’s also a great accompaniment to grilled chicken or fish. The salad provides a refreshing contrast to the richer flavors of the main course. The bright flavors of the salad cut through the richness of the grilled protein, creating a balanced and satisfying meal.
For a fun appetizer, serve small portions of the salad in lettuce cups. These lettuce cups are easy to handle and provide a beautiful presentation. This is a great option for parties or gatherings.
Serving ideas
For a visually appealing presentation, arrange the salad on a platter and garnish with extra herbs and nuts. This creates a stunning centerpiece for your table. The colorful vegetables and vibrant garnishes will make your meal look as good as it tastes.
Serve the dressing on the side so everyone can customize the amount they want. This ensures that the salad doesn’t get soggy and allows people to adjust the flavor to their preference. You can even serve the salad with a small dish of chili garlic sauce for those who like extra heat.
If you’re serving with rice paper wrappers, lightly dampen them before filling with the salad. This makes them easier to work with and prevents them from tearing. As Fork Haven explains in this strawberry pretzel salad recipe the right presentation can elevate your meal. Roll them up like traditional spring rolls for a fun and interactive dining experience.
Storage and make-ahead tips
Storage
This salad is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Be aware that the noodles may absorb some of the dressing over time. The vegetables may also soften slightly, so it’s best to consume the salad as soon as possible.
It is not recommended to freeze this salad as the vegetables will become mushy when thawed. The rice noodles will also lose their texture. For optimal flavor and texture, it’s best to enjoy this salad fresh.
Make-ahead
You can prepare the individual components of the salad ahead of time. Cook the rice noodles, chop the vegetables, and make the dressing. Store each separately in airtight containers in the refrigerator. This will save you time when you’re ready to assemble the salad.
Wait to combine the salad and dressing until just before serving to prevent the vegetables from getting soggy. This will ensure that your salad is fresh and flavorful. If you’re bringing it to a potluck or picnic, keep the dressing separate and add it just before serving.
Common mistakes when making Spring Roll Salad with Spicy Ginger Dressing
- Overcooking the rice noodles: Cook the noodles according to package directions and rinse with cold water to prevent them from sticking together. Overcooked noodles will be mushy and unappetizing.
- Adding too much dressing: Start with a small amount of dressing and add more to taste. Too much dressing will make the salad soggy.
- Not using fresh ingredients: Use the freshest vegetables and herbs possible for the best flavor and texture. Wilted or bruised vegetables will detract from the overall quality of the salad.
- Skipping the garnishes: The chopped peanuts or cashews add a delightful crunch and nutty flavor. Don’t skip this important step!
- Not tasting the dressing: Taste the dressing and adjust the ingredients to your preference. Add more chili garlic sauce for extra heat, or more honey for sweetness.
Final notes
This spring roll salad is more than just a meal; it’s an experience. It’s a celebration of fresh, vibrant flavors and textures that will leave you feeling energized and satisfied. The spicy ginger dressing adds a unique twist that will tantalize your taste buds.
Don’t be afraid to experiment with different variations and toppings to create your own signature spring roll salad. Most importantly, have fun and enjoy the process! This recipe is a great base for getting creative with your cooking.
So, gather your ingredients, put on some music, and get ready to create a culinary masterpiece. You’ll be amazed at how easy and delicious this spring roll salad is!
Loved this Spring Roll Salad with Spicy Ginger Dressing? Try these next
- Cinnamon Roll Bliss Bars Recipe
- Ginger Garlic Chicken Noodle Soup
- Chipotle Garlic Sour Cream
- Strawberry Pretzel Salad Recipe
- High Protein Pizza Rolls
Spring Roll Salad with Spicy Ginger Dressing
Deconstructed spring rolls in a vibrant salad, tossed with a zesty and spicy ginger dressing. A refreshing and healthy meal!
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1 package (8.5 ounces) rice noodles
- 1 red bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1 cucumber, thinly sliced
- 1 cup shredded carrots
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/2 cup shelled edamame
- 1/2 cup cooked shrimp or grilled chicken (optional)
- 1/4 cup chopped peanuts or cashews
- Rice paper wrappers (optional, for serving)
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh ginger
- 1 tablespoon honey or maple syrup
- 1 teaspoon chili garlic sauce (or more to taste)
- 1 clove garlic, minced
Instructions
- Cook rice noodles according to package directions. Drain and rinse with cold water. Set aside.
- In a large bowl, combine the cooked rice noodles, sliced red bell pepper, sliced orange bell pepper, sliced cucumber, shredded carrots, cilantro, mint, edamame, and optional cooked shrimp or grilled chicken.
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, grated ginger, honey (or maple syrup), chili garlic sauce, and minced garlic to create the spicy ginger dressing.
- Pour the dressing over the salad and toss gently to combine.
- Garnish with chopped peanuts or cashews. Serve immediately. Optionally, serve with rice paper wrappers for a spring roll-style experience.
Notes
This salad is best served fresh. If preparing ahead, store the salad and dressing separately and combine just before serving. You can substitute other vegetables like bean sprouts or shredded lettuce. For extra protein, add tofu or more shrimp/chicken. Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 12g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 45mg