Can I make this salad vegan?

Yes — swap honey for agave or maple syrup and use tamari instead of soy if needed. This salad already shines as a Vegan Salad .

Use tamari or a gluten-free soy sauce and confirm your rice noodles are processed in a gluten-free facility. Then you’re good.

Can I use other noodles?

Absolutely. Rice vermicelli is classic, but soba (buckwheat) or spiralized veggies also work.

How spicy is the dressing?

You control the heat. Start with 1 tsp chili sauce and increase to taste. Want no heat? Omit entirely.

Can I prep this for meal prep lunches?

Prep the components, store separately, and assemble at work for maximum freshness.

The Best Salad Recipes - Irresistible Spring Roll Salad with Spicy Ginger

Name: Irresistible Spring Roll Salad with Spicy Ginger — Best Salad Recipes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1 cup rice vermicelli noodles; 1 cup shredded carrots; 1 cup thinly sliced red and yellow bell peppers; 1 cup thinly sliced cucumber; 1 cup bean sprouts; ½ cup chopped fresh cilantro; ½ cup chopped mint leaves; ¼ cup sliced green onions; ¼ cup crushed peanuts (optional for garnish); 3 tablespoons freshly grated ginger; 2 tablespoons soy sauce (or tamari for gluten-free); 2 tablespoons rice vinegar; 2 tablespoons honey or agave syrup; 1 tablespoon toasted sesame oil; 1 teaspoon chili sauce (add more for extra heat)

Description

Bright, crisp, and bursting with flavor — this Spring Roll Salad with Spicy Ginger Dressing is everything you love about fresh spring rolls, only easier to make and even more refreshing. It’s a perfect balance of crunch, spice, and zest — all tossed together in a tangy-sweet ginger dressing that ties it beautifully together.

Ingredients

Scale

For the Salad:

1 cup rice vermicelli noodles
1 cup shredded carrots
1 cup thinly sliced red and yellow bell peppers
1 cup thinly sliced cucumber
1 cup bean sprouts
½ cup chopped fresh cilantro
½ cup chopped mint leaves
¼ cup sliced green onions
¼ cup crushed peanuts (optional for garnish)

For the Spicy Ginger Dressing:

3 tablespoons freshly grated ginger
2 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons rice vinegar
2 tablespoons honey or agave syrup
1 tablespoon toasted sesame oil
1 teaspoon chili sauce (add more for extra heat)

Instructions

Cook the Noodles:
Bring a pot of water to a rolling boil. Drop in the rice vermicelli noodles and cook according to the package directions — usually just a few minutes. Once they’re tender, drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
Prep the Veggies:
While the noodles are cooling, get your vegetables ready. Slice the carrots, bell peppers, cucumber, and green onions into thin strips. Chop up the cilantro and mint for a burst of freshness later on.
Assemble the Salad Base:
In a large salad bowl, combine the shredded carrots, bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions. Give them a gentle toss to mix the colors and textures evenly.
Add the Noodles:
Once the noodles are cool, add them to the bowl with the vegetables. Use tongs or your hands to toss gently until everything is evenly distributed.
Make the Dressing:
In a small mixing bowl, whisk together the grated ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce. Taste and adjust the balance — more vinegar for tang, more honey for sweetness, or a little extra chili if you like heat.
Combine and Toss:
Pour the spicy ginger dressing over the salad mixture. Toss thoroughly so every noodle and veggie gets coated in that zingy, fragrant sauce.
Serve and Garnish:
Transfer your salad to a serving platter or bowl. Sprinkle crushed peanuts over the top for extra crunch (totally optional but highly recommended). Serve immediately and enjoy this vibrant, refreshing dish!

Notes

Pro Tip: Chill the salad for about 15 minutes before serving to let the flavors mingle. It tastes even better cold and makes a fantastic make-ahead meal for lunch or light dinners.