Egg Roll In A Bowl Salad is a delightful fusion of flavors and textures that transports you straight to your favorite Asian eatery. This quick and vibrant dish takes just about 30 minutes to prepare and offers a wholesome approach to traditional egg rolls by going low-carb and incorporating a myriad of fresh vegetables. Its anti-inflammatory properties from ingredients like ginger and turmeric make it a perfect addition to your healthy eating routine.
This recipe is ideal for anyone looking for a nutritious lunch or dinner option that’s packed with color and crunch. It’s perfect for meal prep or a fresh, light weeknight meal, and stores well in the fridge. You can enjoy this dish right after making it or store it for later.
Why You’ll Love This Recipe
- Enjoy a crunchy salad that mimics the flavors of a classic egg roll.
- Incorporates anti-inflammatory ingredients for added health benefits.
- A quick prep time of only 30 minutes makes it a great weeknight meal.
- Versatile enough to modify with your favorite veggies or proteins.
What You’ll Need
Gather the following ingredients to make this delicious salad.
For the Salad
- 2 1/2 cups cabbage, thinly chopped/shredded
- 2 cups lettuce, thinly chopped
- 2/3 cup broccoli, thinly chopped
- 1 1/2 cups grated carrots (or a large carrot)
- 1 1/2 tbsp grated ginger
- 1 tbsp tamari sauce (or coconut aminos)
- 1 tsp flax oil (optional)
- 1 tsp apple cider vinegar (or as needed)
- 1 garlic clove, minced
- 1 scallion, thinly chopped
- 1/2 avocado, thinly chopped
For the Protein
- 8 oz lean ground beef
- 1 tbsp tamari sauce (or coconut aminos)
- 1 tsp turmeric
- 1 1/2 tbsp ginger, grated
- 2 garlic cloves, minced
- 1 tsp crushed red pepper (optional)
- 1 tsp olive oil
- 1-2 tbsp water
Substitution note: Use coconut aminos for a soy-free option.
Substitutions & Swaps
- Ground turkey works in place of beef.
- Kale can substitute for lettuce.
- Ginger powder may replace fresh ginger.
- Use regular vinegar instead of apple cider.
How to Make It
Follow these easy steps to create your Egg Roll In A Bowl Salad.
Sauté the Beef
Heat olive oil in a pan and sauté the ground beef, breaking it into pieces with a spatula. Add water and cook for 2-3 minutes.
Add Garlic and Spices
Incorporate minced garlic, turmeric, optional crushed red pepper, and tamari sauce with the fresh grated ginger into the beef mixture. Reduce heat and stir for an additional 3-4 minutes, then let it cool before adding to the salad.
Chop the Vegetables
While the beef cools, chop all vegetables to your preferred size—smaller pieces are often more enjoyable to eat.
Mix the Salad
Combine cooked beef and all salad ingredients in a large bowl, mixing thoroughly. Finish by sprinkling flaxseed on top.
Serve Immediately
Enjoy your vibrant and nutritious salad right away for the best texture and flavor.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the fresh vegetables will not freeze well.
Reheat: Gently microwave the beef mixture for 1-2 minutes.
Tips for Best Results
- Use a food processor for easy veggie chopping.
- Adjust seasoning according to your taste preferences.
- Serve with extra avocado for creaminess and healthy fats.
- For added crunch, top with roasted nuts or seeds.
Serving Suggestions
- Pair with steamed rice for a heartier meal.
- Great as a light lunch for a picnic or potluck.
- Serve with a side of miso soup for a full Asian-inspired dining experience.
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