Lighter Rainbow Salad Rolls

These vegan Rainbow Salad Rolls are a quick, simple, 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 simply 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, Pressure-cooker BBQ Ribs, and chips & salsa on the menu.

These Rainbow Salad Rolls are great to enjoy as a snack, main course, or side dish.

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🌈 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 We'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.

We 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

We love these Rainbow Salad Rolls for snacks – they're a great mid-afternoon pick-me-up when the brain starts slogging.

They're also great for weekday lunches when We'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!

We like to dip these Rainbow Salad Rolls into the 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 Pressure-cooker 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 truly loved it, please leave a comment further down on the page. Thank you!

Rainbow Salad Rolls

By Marlynn Schotland Prep Time: 25 mins Cook Time: 10 mins Total Time: 35 mins Servings: 4 Rainbow Salad Rolls are quick, simple, healthy and beautiful to eat! Eat the rainbow!

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

Makes approximately 4 servings. The prep time truly depends on how many veggies you include, and how long it takes you to slice them all. Storage: store in an airtight container, separate from the sauce, in the refrigerator for up to 4 or 5 days.

Nutrition

Calories: 56 kcal, Carbohydrates: 11 g, Protein: 2 g, Fat: 1 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 1 g, Sodium: 80 mg, Potassium: 405 mg, Fiber: 3 g, Sugar: 6 g, Vitamin A: 6375 IU, Vitamin C: 127 mg, Calcium: 34 mg, Iron: 1 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

This dish is something We've made based on the 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?