Spring Roll Salad
Summer is wrapping up soon (sorry to be the bearer of bad news!), but I’m still hanging on to cooling and fresh recipes for just a little bit longer. Inspired by fresh spring rolls, my Spring Roll Salad is a chilled noodle salad with crisp veggies, fresh herbs, and a tangy dressing—perfect for the final days of summer and back-to-school season. I’m not trying to jump ahead to fall too quickly, so this salad is perfect for this transitional season while the weather is still warm and the days are sunny.
Table of Contents
- Spring Roll Salad Ingredients
- Required Equipment
- Step 1—Prepare the Noodles and Vegetables
- Step 2—Make the Ginger Lime Dressing
- Step 3—Assemble and Toss the Spring Roll Salad
- Step 4—Serve!
- More Fresh Salad Recipes
Spring Roll Salad Ingredients
To make Spring Roll Salad, you will need the following ingredients:
For the Salad:
- 200 grams vermicelli rice noodles
- 1 medium red bell pepper
- 1 medium carrot
- 2 cups julienned cucumber
- 2 cups shredded red cabbage
- 3/4 cup toasted cashews
- 3 green onions
- 1 cup mixed fresh mint, basil, and cilantro
For the Ginger-Lime Dressing:
- 1/4 cup avocado oil
- 3 tablespoons fresh lime juice
- 1-inch piece of fresh root ginger
- 1 large garlic clove
- 2 teaspoons maple syrup
- 1/2 teaspoon sambal oelek
- Sea salt
Required Equipment
For best results, the following equipment is suggested for making this salad:
- Mandoline or sharp chef’s knife for finely shredding and julienning the vegetables
- A microplane grater
Step 1—Prepare the Noodles and Vegetables
Prepare the vermicelli rice noodles according to package instructions. Drain and rinse the prepared noodles under cool water and transfer to a large serving bowl.
Using a mandoline or sharp chef’s knife, julienne the red bell pepper, carrot, and cucumber, and shred the red cabbage. Thinly slice the green onions, and roughly chop the fresh herbs and toasted cashews.
Transfer the prepared vegetables to the serving bowl with the noodles, reserving the chopped cashews and about half of the fresh herbs and green onion for garnishing.
Step 2—Make the Ginger Lime Dressing
In a jar, combine the avocado oil, fresh lime juice, finely grated ginger, finely grated garlic, maple syrup, sambal oelek, and sea salt. Screw on the lid tightly and shake vigorously to combine.
Step 3—Assemble and Toss the Spring Roll Salad
Pour the ginger-lime dressing over the noodles and vegetables. Toss well so the noodles and vegetables are covered in the dressing. Sprinkle the reserved herbs and green onions on top along with the cashews.
Step 4—Serve!
Serve immediately, or store in an airtight container in the fridge for up to 4 days. If you aren’t planning to eat the salad right away, I would wait to add the toasted cashews until just before serving (the nuts will soften in the fridge).
More Fresh Salad Recipes
If you loved this Spring Roll Salad recipe, be sure to try these other fresh and delicious salad recipes:
Corn Salad with Fresh Mozzarella and Peaches
Chickpea Salad with Charred Lemon and Asparagus
Spring Lentil Salad with Arugula, Peas, & Radishes
If you make it, please tag me on Pinterest or Instagram so I can see! I love to see what you all are making.
Feel free to leave any questions, comments, or reviews below. I love to hear from you!
Spring Roll Salad
Equipment
- Mandoline or sharp chef's knife
- microplane grater
Ingredients
- 200 grams vermicelli rice noodles
- 1 medium red bell pepper
- 1 medium carrot
- 2 cups julienned cucumber
- 2 cups shredded red cabbage
- 3/4 cup toasted cashews, roughly chopped
- 3 green onions, thinly sliced
- 1 cup mixed mint, basil, and cilantro
Ginger-Lime Dressing
- 1/4 cup avocado oil (or other neutral oil)
- 3 tablespoons fresh lime juice
- 1 inch piece fresh ginger, peeled and finely grated
- 1 large garlic clove, peeled and finely grated
- 2 teaspoons maple syrup
- 1/2 teaspoon sambal oelek
- Sea salt
Instructions
- Prepare the vermicelli rice noodles according to package instructions. Drain and rinse the prepared noodles under cool water and transfer to a large serving bowl.
- Using a mandoline or sharp chef's knife, julienne the red bell pepper, carrot, and cucumber, and shred the red cabbage. Thinly slice the green onions, and roughly chop the fresh herbs and toasted cashews.
- Transfer the prepared vegetables to the serving bowl with the noodles, reserving the chopped cashews and about half of the fresh herbs and green onion for garnishing.
- In a jar, combine the avocado oil, fresh lime juice, finely grated ginger, finely grated garlic, maple syrup, sambal oelek, and sea salt. Screw on the lid tightly and shake vigorously to combine.
- Pour the ginger-lime dressing over the noodles and vegetables. Toss well so the noodles and vegetables are covered in the dressing. Sprinkle the reserved herbs and green onions on top along with the cashews.
- Serve immediately, or store in an airtight container in the fridge for up to 4 days. If you aren't planning to eat the salad right away, I would wait to add the toasted cashews until just before serving (the nuts will soften in the fridge).
