These vegan Rainbow Salad Rolls are a quick, easy, healthy lunch or snack full of satisfying crunch, vibrant colors, and yummy flavors. This Whole30 salad recipe is also Paleo, Gluten Free, and Dairy Free!
January can be a month of such conflicting messages, can’t it?
It’s a great time to start fresh and eat right! Maybe jump into the Whole30 diet program and eat just whole foods for 30 days.
But then, it’s also the pinnacle of football season. With playoff games each weekend, leading up to the Big Game the first weekend of February, you might have these Pulled Pork Nachos, Instant Pot BBQ Ribs, and chips & salsa on the menu.
These Rainbow Salad Rolls are great to enjoy as a snack, main course, or side dish.
Jump to:
🌈 Eat the rainbow
You’ve all likely heard the term Eat the Rainbow. It simply means, choose fresh colorful foods to fill your plate, and you’re more likely to eat healthy.
Today I’ve got a recipe that is the epitome of the Eat the Rainbow philosophy: Rainbow Salad Rolls.
❤️ Why you’ll love these Rainbow salad rolls
These Rainbow Salad Rolls are:
- Vegetarian and Vegan
- Paleo
- Gluten-Free
- Dairy-Free
- Whole30 compliant
- Keto-friendly
They can also be made in 10 minutes or less! Especially if you do meal prep one day a week and have sliced veggies ready to go.
I use a variety of veggies that create the rainbow effect – because again, food should also be beautiful and FUN to eat!
🥬 Ingredient notes
These Rainbow Salad Rolls consist of:
- red bell peppers
- carrots
- yellow bell peppers
- green bell peppers
- cucumbers
- red cabbage (which looks purple, for the full rainbow effect!)
All wrapped up with either romaine lettuce, collard greens, butter lettuce, or even red leaf lettuce.
🍽 Serving ideas
I love these Rainbow Salad Rolls for snacks – they’re a great mid-afternoon pick-me-up when my brain starts slogging.
They’re also great for weekday lunches when I’m working and don’t have time to make a quick lunch. It’s so much healthier than fast food lunch! Also a freat option on busy weeknights when we’re doing the work event-kid activity-sports shuffle, these are great grab-and-go dinners, too!
I like to dip these Rainbow Salad Rolls into my 10-Minute Thai Peanut Sauce. The sauce gives the rolls a sweet, tangy finish.
If you’re not strictly vegetarian or vegan, serve them with Air Fryer Teriyaki Salmon, Air Fryer Scallops, or Thai Peanut Curry.
If you are vegetarian or vegan, and serving these rolls as a main course, serve them with Instant Pot Broccoli or Vegan Thai Red Curry Noodles.
More vegetarian recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Rainbow Salad Rolls
Ingredients
- 1 red bell pepper, cut into thin strips
- 2 large carrots, cut into thin strips
- 1 yellow bell pepper, cut into thin strips
- 1 cucumber, cut into thin strips
- 1 green bell pepper, cut into thin strips
- ½ cup red cabbage, thinly sliced
- your choice of green leaf salad wrap: romaine lettuce, collard greens, red leaf lettuce, or butter lettuce
- 10-Minute Thai Peanut Sauce
Instructions
- Take one lettuce/collard greens leaf and place veggie slices on top, toward one end. Gently roll from front to back as tightly as possible, but be gentle so as not to rip the leaf. End with the final wrap side facing down on the plate, to keep it intact. Stick a toothpick through the middle to hold it all together while you repeat the process with remaining salad rolls.
- Serve immediately with 10-Minute Thai Peanut Sauce. Eat up!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This dish is something I’ve made based on my favorite Vietnamese salad rolls.
If you want a similar recipe that’s a bit fancier with a sauce within the rolls and a rice paper wrap, check out the Rainbow Vegetable Spring Rolls from The Kitchn.
What other veggies would YOU include in your Rainbow Salad Rolls?
I think I would really like these with butter lettuce as the wrap. I love Vietnamese summer rolls when I travel on a plane, and I think these salad rolls would also work well. The fresh aroma of veggies would be a nice challenge to the dead air in an airplane. I’m going to keep these in mind next time I fly and also during the summer when cool, fresh foods are particularly easy to make. I be your peanut sauce would go great with them!
Great idea! Thank you, Meg!
These look absolutely amazing!!!
Thanks so much! :)
I agree, its all about BALANCE! These looks great and healthy, I would def pair with the peanut sauce as well. Thank you so much for sharing, sometimes its easy to forget how simple and colorful a healthy snack can be.
Right? Not to mention tasty. Thanks, Breona! :)
I love salad rolls. I tend to clean out the fridge with whatever crispy veggies I can find but cilantro, avocado, and pickle carrots are always included!
They’re so easy and healthy! :)
These are gorgeous! I want to dip them in your peanut sauce RIGHT NOW.
Do it! Thank you, Catherine! :)