Go Back
In the world of vibrant, fresh dishes, the Fresh & Flavorful Spring Roll Salad with Spicy Ginger Dressing stands out as a testament to the beauty of seasonal ingredients. This colorful salad combines a medley of crisp vegetables, fragrant herbs, and a zesty dressing, making it a perfect dish for warm weather and healthy eating. The delightful crunch of fresh produce combined with the spicy kick of ginger creates an unforgettable culinary experience that tantalizes the taste buds and satisfies the appetite.

Spring Roll Salad with Spicy Ginger Dressing

Brighten up your meal with this Fresh & Flavorful Spring Roll Salad topped with a Spicy Ginger Dressing! Packed with vibrant veggies like mixed greens, grated carrots, and bell peppers, it's a healthy treat that you can customize with shrimp or tofu. Drizzle on a zesty dressing made from fresh ginger, soy sauce, and just the right amount of spice. Perfect for a light lunch or as a side dish. Enjoy the crunch of avocado and roasted peanuts for added texture!
Print Recipe Pin Recipe

Ingredients
  

For the Salad:

2 cups of mixed salad greens (such as romaine, arugula, and spinach)

1 cup of grated carrots

1 cup of thinly sliced red cabbage

1 cup of cucumber, thinly sliced

1 cup of bell peppers, thinly sliced (any color)

1 cup of fresh herbs (basil, mint, cilantro) – roughly chopped

1 avocado, sliced

1 cup of cooked shrimp or tofu (optional)

1/4 cup of roasted peanuts, crushed (for topping)

For the Spicy Ginger Dressing:

1/4 cup of fresh ginger, grated

2 tablespoons of soy sauce

1 tablespoon of honey or agave syrup

1 tablespoon of rice vinegar

2 tablespoons of sesame oil

1 teaspoon of sriracha (adjust to taste)

Pinch of salt and pepper to taste

Instructions
 

Prepare the Vegetables: Wash and dry all the salad greens and vegetables. Grate the carrots, slice the red cabbage, cucumber, and bell peppers into thin strips, and chop the fresh herbs.

    Make the Dressing: In a small bowl, combine the grated ginger, soy sauce, honey (or agave syrup), rice vinegar, sesame oil, sriracha, salt, and pepper. Whisk together until well combined. Adjust the heat level by adding more sriracha if desired.

      Assemble the Salad: In a large salad bowl, add the mixed salad greens, grated carrots, red cabbage, cucumber, bell peppers, and fresh herbs. If using, add the cooked shrimp or tofu for protein.

        Dress the Salad: Pour the spicy ginger dressing over the salad and toss gently to combine, ensuring the dressing evenly coats the vegetables.

          Serve: Top the salad with sliced avocado and crushed roasted peanuts for added crunch. Drizzle a little extra dressing on top if desired.

            Enjoy: Serve immediately for the freshest taste, or refrigerate for up to 30 minutes to let the flavors meld together.

              Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 4