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–+ servings
A colorful spring roll salad topped with spicy ginger chicken.
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Spring Roll Salad with Ginger Chicken

This salad has it all! It starts with a colorful variety of crunchy vegetables, and layers on a flavorful ginger chicken. The best part is the dreamy Thai inspired dressing! Enjoy this low carb meal as a light dinner, or meal prep it to have on hand for dinners.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Thai, Vietnamese
Servings: 4 servings
Calories: 425kcal
Author: Michelle Miller

Ingredients

Creamy Thai Inspired Dressing

Ginger Chicken

  • 1 tablespoon sesame oil
  • 1 pound ground chicken
  • 1/4 cup shallots minced
  • 1/4 cup ginger fresh, grated
  • 1/3 cup coconut aminos
  • 1 tablespoon sriracha or less, depending on desired heat
  • 1/4 teaspoon sea salt or to taste

Spring Roll Salad

  • 4 cups cabbage finely shredded
  • 2 cups red cabbage finely shredded
  • 2 carrots peeled and grated or julienne cut
  • 1 red bell pepper thinly sliced
  • 1 cup fresh herbs Thai basil, basil, cilantro and mint are all great!
  • 1/4 cup nuts or seeds optional, like peanuts, cashews, almonds, or sunflower seeds

Instructions

Creamy Thai Inspired Dressing

  • Combine all dressing ingredients in a blender or a jar, and process or shake until smooth and creamy. Adjust the spiciness by adding more sriracha, or the saltiness by adding pinches of sea salt.

Ginger Chicken

  • Into a large skillet, add sesame oil, shallots and ginger. Stir fry over medium heat for about 7 minutes until fragrant.
  • Add in the ground chicken, coconut aminos, and sriracha. Break up the chicken and continue cooking until cooked through. Adjust the seasonings by adding more sriracha or sea salt if necessary.

Spring Roll Salads

  • Into bowls, layer in a rainbow of crunchy vegetables. We love cabbage, red cabbage, red peppers, carrots, and fresh herbs. I use basil and cilantro. If Thai basil or mint are available, those are great too.
  • Top each salad with the chicken mixture.
  • Drizzle each bowl with the creamy Thai dressing, or serve the dressing on the side. Garnish with sesame seeds or crunchy nuts or seeds, if desired.

Video

Notes

How to Meal Prep or Store Leftover Salads

This salad is perfect for meal prep. The leftovers make amazing lunches or quick dinners.
  • Store the crunchy vegetables together in a large bowl, or divide into individual containers.
  • Store the chicken mixture in an airtight container and refrigerate up to 4 days. It’s also GREAT to freeze. Freeze in individual portions in glass airtight containers up to 3 months. Allow to thaw before reheating.
  • Prep the creamy dressing and store in a jar to add to salads when ready to enjoy. The dressing lasts about 5 days refrigerated and does not freeze well.
Mix up the Veggies: A cabbage base is recommended for this fun summer salad. But add whatever fresh veggies you have on hand, like cucumber, snap peas or sugar snap peas, edamame beans, or even julienne cut jicama.
Add some carbs: Make this fit your dietary needs! Add some chopped mango, mandarin orange segments, or even some rice vermicelli noodles. This can also be served alongside steamed rice or quinoa.
No ground chicken? Substitute chicken breasts or thighs, chopped into bite sizes pieces.

Nutrition

Calories: 425kcal | Carbohydrates: 29g | Protein: 26g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 1088mg | Potassium: 1176mg | Fiber: 5g | Sugar: 9g | Vitamin A: 6859IU | Vitamin C: 102mg | Calcium: 115mg | Iron: 4mg