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Spring Roll Salad In a Jar

Spring Roll Salad In A Jar- Vietnamese spring rolls inspired salad with a creamy peanut butter dressing. Vegan. GF
Prep Time10 mins
Cook Time2 mins
Total Time12 mins
Course: Salad
Cuisine: Vietnamese
Servings: 1 jar
Author: Anusha Praveen


  • Cucumber 1 peeled and cut into julienne
  • Carrot 1 smallish peeled and cut into julienne
  • Red yellow and green bell peppers cut into long strips ½ c
  • Beijing Cabbage ¼ c shredded
  • Purple cabbage 2 tablespoon shredded
  • Mint leaves 10 chopped finely
  • Coriander leaves 2 tablespoon chopped finely
  • Uncooked rice noodles 50 g
  • For The Dressing
  • Peanut butter 1 tbsp
  • Sriracha sauce 1 tbsp
  • Soy sauce 1 tsp
  • Lemon juice 2 tsp


  • Cook rice noodles according to package instructions. Once done, drain water completely.
  • To make the dressing, place peanut butter, soy sauce, sriracha and lemon juice in a bowl.
  • Whisk thoroughly till smooth. Your dressing is ready.
  • In a small mason jar, place the carrots at the bottom and proceed making layers alternating between veggies, herbs and noodles.
  • Once you have assembled layers covering half the jar, spoon the dressing over the top most layer.
  • Assemble the remaining veggies, noodles and herbs in layers.
  • Chill in the fridge for an hour.
  • Serve cold.
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