Go Back

Spring Roll Salad with Spicy Ginger Dressing

Spring roll salad with spicy ginger dressing—crunchy cabbage, julienned cucumber and carrots, and slippery rice vermicelli tossed with a lime-ginger umami sauce. Ready in under 30 minutes for a fork-ready, Vietnamese-inspired bowl with bright herbs and toasted peanuts.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: Vietnamese
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 3 oz thin rice vermicelli noodles
  • 2 cup shredded purple cabbage
  • 2 cup shredded green cabbage
  • 1 large cucumber, julienned
  • 2 medium carrots, julienned or shredded
  • 1 red bell pepper, thinly sliced
  • 1 cup fresh bean sprouts
  • 0.5 cup fresh mint leaves
  • 0.5 cup fresh cilantro leaves
  • 0.25 cup fresh basil leaves Thai basil preferred
  • 3 green onions, thinly sliced
  • 0.25 cup roasted peanuts, roughly chopped
  • 2 tbsp sesame seeds, toasted
  • 1 cup cooked shrimp or thinly sliced chicken breast optional
Spicy Ginger Dressing
  • 3 tbsp fresh lime juice about 2 limes
  • 2 tbsp fish sauce (or soy sauce for vegan)
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp honey or maple syrup
  • 1 tbsp freshly grated ginger
  • 2 cloves garlic, minced
  • 1 tsp chili garlic sauce or sriracha adjust to heat preference
  • 1 tsp soy sauce

Equipment

  • 1 sheet pan

Method
 

Cook noodles
  1. Cook the rice vermicelli noodles according to package instructions—usually soak in boiling water for 3–5 minutes until just tender, then drain.
  2. Rinse the drained noodles under cold water to stop cooking, and set aside; trim into shorter lengths with scissors if needed.
Make spicy ginger dressing
  1. In a small bowl or jar, whisk lime juice, fish sauce (or soy sauce), rice vinegar, sesame oil, honey (or maple syrup), grated ginger, minced garlic, chili garlic sauce (or sriracha), and soy sauce until fully combined.
  2. Taste and adjust the heat or sweetness to your preference, aiming for a punchy balance of tang, umami, and ginger heat.
Prep and toss salad
  1. Prep the vegetables by shredding the purple and green cabbage, julienning the cucumber and carrots, and slicing the red bell pepper thin.
  2. Rinse the bean sprouts, and pat all the vegetables dry so the dressing clings instead of sliding off.
  3. In a large mixing bowl, combine the drained noodles, cabbage, cucumber, carrots, and red bell pepper along with the bean sprouts.
  4. Toss gently to mix so the noodles stay intact and the vegetables remain crisp.
  5. Add mint leaves, cilantro leaves, basil leaves, and green onions, then fold gently to keep the herbs vibrant and unbruised.
  6. Pour ¾ of the dressing over the salad and toss until everything is evenly coated, then add more dressing to taste.
Finish and serve
  1. If using protein, layer cooked shrimp or sliced chicken breast on top of the salad.
  2. Transfer to a serving bowl, then top with chopped roasted peanuts, toasted sesame seeds, and extra fresh herbs.
  3. Serve immediately with the remaining dressing on the side so the salad stays crunchy.

Notes

For the crunchiest texture, dry the vegetables thoroughly after rinsing (especially bean sprouts) so the lime-ginger dressing coats rather than waters down the bowl. Store leftovers covered in the fridge up to 2 days, but add the remaining dressing right before serving if you can. Freezing isn’t recommended because the herbs and sprouts lose texture. For a lighter vegan option, use soy sauce in place of fish sauce and skip the shrimp/chicken.