Rainbow Rice Noodle Salad

Recipe by Elena Palermo

Looking for a quick and delicious lunch idea? Try out this ready to go peanut noodle salad in a jar! Crunchy, fresh and colorful--this is the perfect summer salad. This easy, make ahead meal is perfect for picnics by the lake or a workday lunch. Have fun by mixing up the vegetables and pattern in the jars! 

Prep Time

0 minutes

Cook Time

30 minutes


2 Servings


2 ounces mason jar (32 oz)
1 package noodles, rice
1⁄4 cabbage, red (sliced thinly)
1 bell pepper, red (sliced thinly)
1⁄2 cup edamame, frozen (thawed)
2 carrots (washed and grated)
2 scallions (ends removed, thinly sliced )
  cilantro, fresh (chopped for garnish (optional))
1 ounce mason jar (8 oz)
1⁄2 cup olive oil
1⁄8 cup rice wine vinegar
1⁄4 cup tamari
3 tablespoons sesame seed oil (toasted)
1⁄4 cup peanut butter (creamy)
1 tablespoon honey
1 tablespoon garlic (peeled and minced)
1 tablespoon ginger (peeled and grated)


In a medium saucepan, boil water for noodles. Add a generous amount of salt to water and cook noodles according to package instructions, drain and let cool. Meanwhile, to make the dressing, combine all ingredients in an 8 oz Mason jar and shake to combine. Use a fork and whisk to stir in any clumps. Set aside.

To assemble, pour half of the dressing in one 32 oz Mason jar. Divide the noodles into two and place half on top of dressing in the larger jar. Continue to neatly stack half of each vegetable: cabbage, peppers, edamame, carrots, and scallions, until the jar is filled. Garnish with chopped cilantro and twist lid on to seal closed. Repeat with the second jar and store in refrigerator overnight. When ready to eat, pour into a large bowl and mix it up so that the dressing evenly coats the veggies and noodles and enjoy!