Finding convenient, healthy lunch options that travel well can feel like an impossible task. Between juggling work deadlines, after-school activities, and the daily rush of life, packing a proper meal often takes a backseat to grabbing whatever’s quick and easy.
That’s where this spring roll salad in a jar comes to the rescue: it’s fresh and filling, perfect for meal prep, and packs all the flavors of your favorite spring rolls without the fussy rolling and wrapping. Plus, it stays crisp and ready-to-eat right up until lunchtime.
Why You’ll Love This Spring Roll Salad
- Meal prep friendly – These mason jar salads stay fresh for up to 4 days in the fridge, making them perfect for busy weekday lunches or quick grab-and-go meals.
- Fresh and healthy – Packed with crisp vegetables, herbs, and light rice noodles, this salad gives you all the goodness of spring rolls without the deep frying.
- Customizable recipe – You can easily swap vegetables based on what you have on hand, or add protein like tofu or shrimp to make it more filling.
- No cooking required – Besides quickly soaking the rice noodles, there’s zero cooking involved – just chop, layer, and you’re done!
- Perfect portion control – The jar format naturally creates individual portions, making it easier to stick to your healthy eating goals.
What Kind of Rice Noodles Should I Use?
Rice noodles come in several different widths, but for a spring roll salad, you’ll want to stick with the thin vermicelli-style ones (sometimes labeled as “rice sticks”). These delicate noodles cook super quickly – usually just 2-3 minutes in hot water – and they’re perfect for soaking up the peanutty dressing in this recipe. If you’re shopping at an Asian grocery store, look for noodles labeled “bún” or “rice vermicelli,” but the ones from your regular supermarket’s Asian section will work just fine too. Just make sure not to overcook them – they should be tender but still have a slight bite to maintain their texture in the salad.
Options for Substitutions
This fresh salad is super adaptable and you can switch things up based on what you have in your fridge:
- Rice noodles: You can swap rice noodles with glass noodles (bean thread noodles) or even zucchini noodles if you’re looking for a low-carb option. Just remember that zucchini noodles don’t need cooking – just spiral them and add them raw.
- Napa cabbage: Regular green cabbage works just fine here, or you could use romaine lettuce for a different crunch. Just make sure to shred it thinly.
- Peanut butter: Got an allergy? Use sunflower seed butter or almond butter instead. Each will give a slightly different but equally tasty flavor to your dressing.
- Sriracha sauce: Any hot sauce will do the trick – try sambal oelek, gochujang, or even regular hot sauce. Just adjust the amount based on how spicy you like it.
- Fresh herbs: While mint and coriander give this salad its fresh taste, you can use Thai basil, regular basil, or even parsley if that’s what you have on hand.
- Vegetables: Feel free to mix up the vegetables based on what’s in season – julienned snow peas, bean sprouts, or shredded brussels sprouts all work great in this salad.
Watch Out for These Mistakes While Making
The biggest challenge when making a jar salad is the layering order – putting wet ingredients at the bottom and keeping crisp vegetables away from the dressing will prevent your salad from becoming a soggy disappointment. Another common mistake is overcooking the rice noodles – they should be cooked just until al dente, then rinsed immediately with cold water to stop the cooking process and prevent them from clumping together. To keep your vegetables extra crisp, make sure they’re completely dry after washing and cutting, as excess moisture can make them wilt faster in the jar. For the best flavor development, try making the peanut dressing a day ahead – this allows the ingredients to meld together, creating a richer taste that perfectly coats your vegetables when you’re ready to eat.
What to Serve With Spring Roll Salad?
This fresh and crunchy spring roll salad works great as a light lunch on its own, but you can definitely jazz it up with some tasty additions! Try adding some grilled chicken, shrimp, or tofu on top to make it more filling and protein-packed. Since this salad already has an Asian-inspired dressing, it pairs really nicely with some crispy spring rolls or dumplings on the side. You can also serve it alongside a warming bowl of miso soup for a complete meal that feels like your favorite takeout but healthier.
Storage Instructions
Pack: Layer your salad ingredients strategically in mason jars to keep everything fresh – dressing goes at the bottom, followed by harder veggies like carrots and bell peppers, then softer ingredients, with lettuce and herbs at the top. This way, nothing gets soggy and stays crisp for days!
Keep Fresh: These jars will stay fresh in the fridge for up to 4 days when properly layered. I recommend keeping the rice noodles in a separate container or adding them just before eating to maintain the best texture. The herbs might darken a bit, but they’ll still taste great!
Serve: When you’re ready to eat, just give the jar a good shake to distribute the dressing, or dump everything into a bowl and toss well. If you stored the noodles separately, add them in now. The flavors actually get better after a day as everything marinates together!
| Preparation Time | 20-30 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 30-75 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-450
- Protein: 10-12 g
- Fat: 15-18 g
- Carbohydrates: 65-75 g
Ingredients
For the salad:
- 1/4 cup shredded napa cabbage
- 2 tbsp chopped cilantro
- 2 tbsp shredded red cabbage (adds a pop of color and crunch)
- 1.76 oz rice noodles (vermicelli style, cooked al dente)
- 1/2 cup bell peppers (any color, thinly sliced)
- 1 cucumber (thinly sliced into ribbons using a mandoline)
- 1 small carrot
- 10 mint leaves (freshly picked for best aroma)
For the dressing:
- 2 tsp lemon juice (freshly squeezed for brighter flavor)
- 1 tbsp sriracha sauce (I use Huy Fong Foods Sriracha)
- 1 tsp soy sauce
- 1 tbsp peanut butter (creamy or crunchy)
Step 1: Cook the Rice Noodles
Begin by cooking rice noodles according to the package instructions.
Once they are done, drain the water completely.
Set the noodles aside to cool as you prepare the rest of the ingredients.
Step 2: Prepare the Dressing
In a bowl, combine peanut butter, soy sauce, sriracha, and lemon juice.
Whisk these ingredients together thoroughly until you have a smooth and creamy dressing.
Set it aside until you are ready to assemble your jar salad.
Step 3: Assemble the Jar Salad
Take a small mason jar and start by placing the carrots at the bottom.
Continue to create alternating layers of veggies, herbs, and the cooled rice noodles.
Aim to fill the jar halfway with these layers.
Once you’ve reached this point, spoon the prepared dressing over the top layer.
Step 4: Complete the Layering
Continue to layer the remaining veggies, noodles, and herbs until the jar is full.
Make sure all the ingredients are loosely packed to allow for easy mixing later on.
Step 5: Chill and Serve
Seal the mason jar and chill it in the fridge for at least an hour to allow the flavors to meld.
Serve the jar salad cold, and enjoy your refreshing, flavorful meal!
