Spring Roll Salad with Ginger Dressing Recipe
Introduction
This Spring Roll Salad with Ginger Dressing is a fresh, vibrant dish perfect for warm days or light meals. Crisp vegetables paired with tender rice noodles and a zesty ginger dressing create a refreshing combination that’s both satisfying and healthy.
Ingredients
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 4 ounces rice noodles
- 1/3 cup ginger dressing
Instructions
- Step 1: Cook the rice noodles according to package instructions until tender, then drain and rinse under cold water to stop cooking.
- Step 2: In a large bowl, combine shredded cabbage, carrots, sliced cucumber, and the cooled rice noodles.
- Step 3: Pour the ginger dressing over the salad and toss gently to evenly coat all ingredients.
- Step 4: Serve immediately for optimal freshness and crunch.
Tips & Variations
- Try adding cooked shrimp or grilled chicken for extra protein and heartiness.
- For extra crunch, sprinkle chopped peanuts or toasted sesame seeds on top before serving.
- If you prefer a spicier kick, mix a little sriracha into the ginger dressing before tossing.
Storage
Store any leftover salad in an airtight container in the refrigerator for up to 1 day. Because the rice noodles and vegetables may become soggy over time, it’s best enjoyed fresh. If needed, toss gently again before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the salad ahead of time?
It’s best to prepare the salad just before serving to keep the noodles and vegetables crisp. If you must make it ahead, store the dressing separately and combine just before eating.
What can I use if I don’t have rice noodles?
Thin rice vermicelli or even cooked soba noodles can be good alternatives, though they will slightly change the texture of the salad.
PrintSpring Roll Salad with Ginger Dressing Recipe
A light and refreshing Spring Roll Salad featuring crisp shredded cabbage, crunchy carrots, and cool cucumber tossed with delicate rice noodles and a zesty ginger dressing, perfect for a healthy lunch or side dish.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Vegetables
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
Noodles
- 4 ounces rice noodles
Dressing
- 1/4 cup ginger dressing
Instructions
- Prepare Noodles: Cook the rice noodles according to package instructions until tender, then drain and rinse under cold water to stop the cooking process and prevent sticking.
- Combine Vegetables and Noodles: In a large mixing bowl, combine the shredded cabbage, shredded carrots, sliced cucumber, and the cooked rice noodles, tossing gently to mix evenly.
- Toss with Dressing: Pour the ginger dressing over the salad mixture and toss thoroughly to coat all ingredients evenly, allowing the flavors to meld before serving.
Notes
- For best results, chill the salad for 10-15 minutes before serving to enhance flavors.
- Adjust the amount of ginger dressing according to your taste preference.
- Rice noodles can be replaced with vermicelli or thin glass noodles for variation.
- Add fresh herbs like cilantro or mint for extra freshness if desired.
Keywords: spring roll salad, ginger dressing, rice noodles, cabbage salad, healthy salad, vegetarian salad
