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Spring Roll Salad Spicy Ginger Dressing

Spring Roll Salad Spicy Ginger Dressing

The vibrant heart of this incredibly fresh and flavorful salad, offering a zesty and satisfying meal solution for weeknights or impressive lunches. This versatile recipe is perfect for those seeking a healthy, customizable, and quick dish boosted by its sensational dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
0 minutes
Total Time 30 minutes
Servings: 4 salads
Course: Main Course, Salad, Side Dish
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded (or 1 pound firm tofu, pressed and cubed)
  • 8 ounces rice vermicelli noodles, cooked according to package directions and rinsed with cold water
  • 1 cup shredded red cabbage
  • 1 cup shredded green cabbage
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumber
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped roasted peanuts or cashews (for garnish)
  • 1/4 cup thinly sliced green onions
  • 1/2 cup shelled edamame, blanched (optional)
Spicy Ginger Dressing
  • 1/4 cup soy sauce or tamari (for gluten-free)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon grated fresh ginger
  • 1-2 teaspoons sriracha or your favorite chili garlic sauce (adjust to your spice preference)
  • 1 teaspoon honey or maple syrup (for vegan)
  • 1 clove garlic, minced
  • 1 tablespoon lime juice

Equipment

  • Small Bowl
  • Jar (optional, for dressing)
  • Large mixing bowl

Method
 

  1. In a small bowl or jar, whisk together all the ingredients for the Spicy Ginger Dressing: soy sauce (or tamari), rice vinegar, sesame oil, grated fresh ginger, sriracha (or chili garlic sauce), honey (or maple syrup), minced garlic, and lime juice. Taste and adjust seasonings as needed – more sriracha for extra heat, more honey for sweetness, or a touch more lime for tang. Set aside.
    1/4 cup soy sauce or tamari (for gluten-free), 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon grated fresh ginger, 1-2 teaspoons sriracha or your favorite chili garlic sauce (adjust to your spice preference), 1 teaspoon honey or maple syrup (for vegan), 1 clove garlic, minced, 1 tablespoon lime juice
  2. Cook the rice vermicelli noodles according to package directions. Drain and rinse them thoroughly under cold water to prevent sticking. If using chicken, cook and shred it. If using tofu, press it to remove excess water and then cube it. You can pan-fry the tofu until golden brown or bake it for a healthier option.
    1 pound boneless, skinless chicken breasts or thighs, cooked and shredded (or 1 pound firm tofu, pressed and cubed), 8 ounces rice vermicelli noodles, cooked according to package directions and rinsed with cold water
  3. In a large mixing bowl, combine the cooked and cooled rice vermicelli noodles, shredded red cabbage, shredded green cabbage, shredded carrots, and thinly sliced cucumber. Add the chopped cilantro and mint. If using, add the blanched edamame.
    8 ounces rice vermicelli noodles, cooked according to package directions and rinsed with cold water, 1 cup shredded red cabbage, 1 cup shredded green cabbage, 1 cup shredded carrots, 1 cup thinly sliced cucumber, 1/2 cup chopped fresh cilantro, 1/4 cup chopped fresh mint, 1/2 cup shelled edamame, blanched (optional)
  4. Gently toss in the shredded chicken or cubed tofu into the salad bowl.
    1 pound boneless, skinless chicken breasts or thighs, cooked and shredded (or 1 pound firm tofu, pressed and cubed)
  5. Pour about half of the prepared Spicy Ginger Dressing over the salad ingredients. Toss gently to coat everything evenly. You want to ensure each component is lightly coated, not swimming in dressing.
  6. Divide the Spring Roll Salad among serving bowls. Drizzle with additional dressing to taste. Garnish with chopped peanuts or cashews and thinly sliced green onions.
    1/4 cup chopped roasted peanuts or cashews (for garnish), 1/4 cup thinly sliced green onions

Notes

Store dressing separately from salad ingredients for best texture. Consume within 1-2 days for optimal freshness.