Ginger-infused Spring Roll Noodle Salad Recipe

If you love the fresh, crunchy flavors of a classic spring roll but crave something a little simpler (and a lot more fun), this Ginger-Glazed Spring Roll Salad is about to be your new obsession. Inspired by everything I adore in a hand-rolled spring roll, this bold, vibrant salad is tossed together with a spicy ginger dressing that packs the kind of zippy punch you’ll want to drizzle on everything.

Ingredients You’ll Need

This Ginger-Glazed Spring Roll Salad keeps things simple, letting each ingredient shine while creating craveable layers of flavor, crunch, and vibrant color. Here’s what you’ll need, plus a few little notes to help you along the way.

• Fresh ginger: The star of the dressing—use plenty for maximum zing and authentic Asian spring roll flair.
• Garlic: A couple of cloves add irresistible aromatic depth to the dressing.
• Soy sauce: Provides salty, umami backbone; low-sodium is great if you’re watching salt.
• Agave nectar: Just a touch balances the ginger’s heat and delivers a subtle sweetness (maple syrup or honey also work in a pinch).
• Rice wine vinegar: The classic tang that keeps this salad feeling light and bright.
• Sesame oil & canola oil: For that signature toasty note and creamy texture—don’t skip the sesame oil!
• Red pepper flakes: Adjust to your heat preference; you control the spicy kick.
• Rice noodles: Think of these as the base that makes this a meal—cooked, cooled, and slippery-soft.
• Shredded cabbage: Use green or purple for pretty color (or a mix); provides that classic spring roll crunch.
• Cucumber and carrot: Julienne for best spring roll-like texture and a refreshing bite.
• Sweet pepper: Adds sweetness and beautiful color ribbons throughout the salad.
• Cilantro and mint: Fresh herbs are non-negotiable here—they make the whole dish sing!
• Roasted peanuts: Chop them up for the ultimate crunchy finish (and don’t forget a few extras for topping).
• Sesame seeds & more fresh herbs: The prettiest finishing touch for your Ginger-Glazed Spring Roll Salad.

Variations

Don’t be afraid to make this Ginger-Glazed Spring Roll Salad totally your own! It’s incredibly flexible—the perfect canvas for seasonal veggies, fun protein add-ins, or tweaking flavors to suit your cravings or dietary needs.

• Go protein-packed: Add grilled shrimp, sliced tofu, cooked chicken, or even seared steak for an even heartier salad.
• Swap the noodles: Try spiralized zucchini or sweet potato noodles for a low-carb twist, or use brown rice noodles for whole grain goodness.
• Make it nut-free: Replace peanuts with toasted sunflower seeds or just use extra sesame seeds for crunch.
• Boost the greens: Toss in baby spinach, arugula, or a handful of shredded romaine to bulk up the veggie content.
• Dial up the spice: Add more red pepper flakes, or drizzle with chili crisp for serious heat lovers.

How to Make Ginger-Glazed Spring Roll Salad

Step 1: Blend the Spicy Ginger Dressing

Pop the ginger, garlic, soy sauce, agave, rice vinegar, sesame oil, canola oil, and red pepper flakes into your blender or food processor. Blend until smooth and ultra-creamy, pausing to scrape down the sides if needed. Taste, then season with a little salt and pepper. Pop the dressing in your fridge while you move on to the salad—the flavors get even better as they marry!

Step 2: Cook and Chill the Rice Noodles

Cook your rice noodles according to the package—usually just a few minutes in boiling water. Rinse them right away under cold water to stop the cooking and keep them from turning mushy. Drain thoroughly, then transfer to your favorite big salad bowl. Pro tip: Give them a toss with just a drizzle of oil to prevent sticking.

Step 3: Prep the Crisp & Colorful Veggies

Now for the fun part: julienne the cucumber, carrots, and sweet pepper—they should be thin and spring roll-like for that authentic bite! Shred or thinly slice your cabbage and chop those fresh herbs. The combo of mint and cilantro is what really brings the nostalgic spring roll vibe to your salad.

Step 4: Toss It All Together

Add the veggies and herbs to your chilled noodles and gently toss to combine. When you’re ready to eat, pour the gingery dressing over everything and give it a hearty toss so every little noodle and veggie gets coated. Taste and season with extra salt, pepper, or red pepper flakes if you like.

Step 5: Garnish and Serve

Just before serving, scatter roasted peanuts, extra cilantro, and a sprinkle of sesame seeds on top. Serve your Ginger-Glazed Spring Roll Salad right away, and bask in those “is this real life?” level rave reviews!

How to Serve Ginger-Glazed Spring Roll Salad

Garnishes

This salad truly shines with a handful of finishing touches—think extra roasted peanuts, a confetti of sliced green onions, and a generous sprinkle of sesame seeds. For a little extra pop, scatter on some fresh mint or cilantro leaves just before serving. These simple garnishes elevate your Ginger-Glazed Spring Roll Salad from “delicious” to “restaurant wow.”

Side Dishes

Ginger-Glazed Spring Roll Salad is a superstar as both a main and a side. I love pairing it with grilled lemony chicken, crispy tofu, or a warm bowl of miso soup. Want an all-out feast? Serve it alongside edamame, steamed dumplings, or even veggie tempura for an Asian-inspired spread everyone will rave about.

Creative Ways to Present

Make this salad the centerpiece by piling it onto a large platter for dramatic effect, or serve in individual noodle bowls for easy, elegant entertaining. Hosting a party? Divide the salad into clear cups for a chic appetizer, or set up a DIY Ginger-Glazed Spring Roll Salad bar with all the toppings on the side!

Make Ahead and Storage

Storing Leftovers

Ginger-Glazed Spring Roll Salad is best just after dressing, but if you have leftovers, stash them in an airtight container in the fridge for up to two days. Expect the veggies to soften a bit and the flavors to meld, but it will still taste super fresh and lovely!

Freezing

This salad isn’t freezer-friendly (the tender noodles and crisp veggies don’t love the cold), but the ginger dressing definitely is! Make a double batch and freeze the extra dressing for up to a month. Thaw in the fridge, give it a good shake or whisk, and pour it over a fresh batch of salad whenever the craving strikes.

Reheating

No need to reheat—this Ginger-Glazed Spring Roll Salad was made to be enjoyed cold or at room temperature. If the salad has been in the fridge overnight, just let it sit out for 10-15 minutes before serving for the best texture and flavor.

FAQs

Final Thoughts

If you’ve made it this far, I hope you’re as excited as I am to toss up a giant bowl of Ginger-Glazed Spring Roll Salad. It’s bursting with flavor, endlessly customizable, and guaranteed to liven up any table. Try it just once and I promise it’s about to become your go-to for everything from easy lunches to colorful dinner parties!

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