Meal prep made easy uses jars to easily transport salads
Print Pin
0 from 0 votes

Asian Salad Bowls

This recipe makes two totally different bowls or salads with two totally different flavors!!! You can prep these ahead in jars or containers to take on the go or to throw together a quick and easy dinner at the end of a busy day. Don’t be daunted by the ingredient list!! It’s actually pretty fast and you end up with four complete jars so either lunch for one for four days or two meals for two people.
Course Dinner, Lunch, On the Go
Cuisine Asian
Keyword asian, meal prep, salads
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 4 people
Calories 454kcal
Author Lyn Croyle


Salad ingredients

  • 4 oz Chinese noodles dry*
  • ½ cup brown rice dry
  • 1/4 cup quinoa dry
  • 2 cup sprouted mung beans
  • 1 cup yellow soy beans cooked or 1 cup frozen edamame, thawed
  • 1 whole red bell pepper
  • 20 cherry or grape tomatoes
  • 1 cup diced green onions green part
  • 2 cups shredded cabbage
  • 1 cup snow peas
  • 4 cups shredded baby spinach or kale
  • 4 large jars or containers for transport

Carrot Ginger Miso Sauce

  • 1 ½ tsp olive oil
  • 1 T rice vinegar
  • 1 ½ tsp white miso
  • ½ tsp sesame oil
  • 1 small carrot
  • 1/2 tsp fresh ginger minced
  • 1-2 T of water to thin out dressing
  • Salt and pepper to taste

Spicy Peanut Sauce

  • 1/4 cup unsweetened peanut butter
  • 2-4 T warm or hot water as needed to thin out the sauce
  • 1 T honey
  • 1 T reduced sodium soy sauce
  • 1 ½ tsp unseasoned rice vinegar
  • 1/2 ea lime juiced
  • 1 tsp fresh ginger minced
  • 1 cloves garlic chopped
  • 1/4 tsp tsp dark sesame oil
  • 1-2 drops sriracha sauce optional


Cook rice, quinoa and noodles

  • Start with cooking the brown rice first. Add ½ cup of brown rice and 1 cup of water to a pan and heat to a boil, cover with a lid and reduce the heat. The rice will need about 30 minutes to cook.
  • While the rice is cooking start the quinoa. Rinse 1/4 cup of quinoa well with cold water. Drain and then cover with 1/2 cup of water. Heat to a boil, then reduce heat and boil for 10-15 minutes or until all the water is absorbed.
  • Mix together the brown rice and quinoa and place into the refrigerator to cool.
  • While the other items are cooking you can also cook the noodles. Follow the directions on package of your noodles. When ready, drain and rinse with cold or cool water. After rinsing, place into refrigerator to cool them more quickly until you are ready to pack up for travel.

Prep and blanch snow peas

  • Trim the ends of the snow peas and cut the longer ones in half on a bias. Heat salted water to boil on top of stove. When boiling, add the snow peas and cook 1 minute. Remove immediately and plunge into ice cold water. When cool, cut the snow peas in half on a bias.

Prep fresh veggies

  • Slice red bell pepper into ¼” strips and then cut strips in half. Julienne the spinach or kale you are using in the salad into thin strips. Cut cherry or grape tomatoes in half.

Layer salads into jar

  • In a medium-large jar, layer the ingredients for the noodle salad. Split up all the veggies evenly between the four jars.
  • Start with placing 1 cup of noodles in the bottom of each jar. Then comes the snow peas, red bell pepper, green onion, cabbage, tomatoes, sprouts, cabbage and last the spinach or kale.
  • For the other jars, start with brown rice and quinoa mixture topped with soy beans, snow peas, red bell pepper, green onion, tomatoes, cabbage and finish with the spinach or kale.

Make dressings

  • Place all the ingredients for the Carrot Ginger Miso Dressing in a blender and process until smooth. Then repeat the same procedure for the Spicy Peanut Sauce. You will likely need to add water to each dressing to thin them out. I make suggestions but you can add more or less depending on the desired consistency you prefer.
  • Split up each dressing into two containers. When ready to eat, simply add the dressing to the container or jar and shake to mix.



Nutrition here in recipe is based on all salad ingredients split between four servings.  See below for individual nutrition for the different salads and dressings so you can mix and match as you prefer.


Serving: 1Jar | Calories: 454kcal | Carbohydrates: 64g | Protein: 19g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 525mg | Potassium: 815mg | Fiber: 10g | Sugar: 14g | Vitamin A: 6900IU | Vitamin C: 124.6mg | Calcium: 100mg | Iron: 3.4mg