Spring Roll Salad Jars (Meal Prep)

Hand holding a glass jar filled with layered peanut vermicelli salad, with more jars in the background

Spring Roll Salad Jars (Meal Prep)

Crunchy peanut vermicelli salad jars with tofu, edamame, fresh veggies, and a creamy ginger–lime peanut dressing. Perfect for meal prep; stays fresh up to 4 days when layered properly. High protein, high fiber, and super fresh.

Author Sarah Cobacho (plantbaes.com)

PREP TIME20

COOK TIME20

Cooling (for meal prep)30

TOTAL TIME1 10

Servings 4

Course Salad

Cuisine Asian-Inspired

Keyword carrot, cucumber, Edamame, ginger lime dressing, high-protein meal prep, jar salads, lime, maple syrup, meal prep lunch, mint, peanut butter, peanut butter dressing, peanut vermicelli salad, rice noodles, rice vermicelli, scallions (spring onion), tofu, tofu salad jars

Ingredients

Tofu

16 oz extra-firm tofu chopped into small cubes
½ tbsp reduced-sodium tamari
1 tbsp maple syrup

Salad

4 oz rice vermicelli noodles dry
1 tsp sesame oil
1.5 cups frozen shelled edamame thawed
2 medium carrots julienned or shredded
¼ small red cabbage head shredded
½ tbsp lime juice
2 small cucumbers finely diced; see notes
4 scallions finely sliced
1 cup fresh mint roughly chopped
3 tbsp roasted peanuts roughly chopped

Sauce

¼ cup peanut butter
1 oz raw ginger root chopped
1 tbsp hot sauce I use sriracha
½ cup light coconut milk see notes
2 tbsp reduced-sodium tamari
1 tbsp rice vinegar
1 tbsp maple syrup
1 tbsp lime juice

Instructions

Prepare the tofu: Preheat the oven to 400°F (200°C). Line a baking tray with baking paper. Combine the tofu with tamari and maple syrup. Bake on the middle rack for 20 minutes. If meal prepping, let it cool completely before adding to the jars.
Prepare the vegetables: Wash and dry your vegetables and herbs thoroughly before chopping. If they are still wet when added to the containers, they won’t stay fresh as long.
Add the cabbage to a large bowl with 1/2 tbsp lime juice and massage with your hands for a couple of minutes to soften.
Prepare the noodles: Add the noodles to a large heat-safe bowl, cover with boiling water, and cook for 1 minute less than the packet suggests. Drain and rinse under cold water until fully cooled. Drain thoroughly and squeeze out as much water as possible. Return to the bowl, stir in sesame oil, and set aside.
Prepare the dressing: In a small blender, combine peanut butter, ginger, hot sauce, coconut milk, tamari, rice vinegar, maple syrup, and lime juice. Blend until smooth.
Assemble: Prepare 4 × 1 L jars. Layer in this order to keep the ingredients fresh: dressing, noodles, edamame, tofu, cabbage, carrots, cucumber, scallions, mint, and peanuts.
Stored properly, they will last up to 4 days in the fridge. When ready to eat, tip into a bowl or plate, mix well, and enjoy.

Video

Notes

Oil-free option: skip the sesame oil.

Edamame: Most frozen edamame are pre-cooked and ready to thaw and eat. If you haven’t thawed them earlier in the day, cover them in boiling water for a few minutes and drain.

Cucumber: If you’ll eat the salad within 2 days, just dice the cucumbers. For storage up to 4 days, scoop out the seeded core with a spoon before dicing. This helps prevent sogginess. Save the core for a smoothie or mix with lemon juice and mint to make spa water at home!

Coconut milk (regular vs light): Regular and light coconut milk are often the same price, but light coconut milk is just regular coconut milk diluted with water (usually 30–50% depending on the brand). To save money, buy regular coconut milk and dilute it yourself with water. Store leftover coconut milk in a jar in the fridge for up to 5 days, or freeze it in an ice cube tray for up to 3 months. The cubes are perfect for adding to soups or curries.

Nutritional Information - Per Serving