This Egg Roll In A Bowl Salad brings the warm, savory notes of a classic egg roll into a bright, crunchy bowl. You get browned lean ground beef flavored with turmeric, tamari and fresh ginger folded into shredded cabbage, lettuce, broccoli and grated carrot for a mix of soft, crunchy and slightly creamy textures from avocado. It’s quick to make, low fuss, and feels like a light comfort meal that still packs color and crunch. Serve it warm as a main, or chill it for a packed lunch; for another take, serve over rice or cauliflower rice for a fuller meal. For a quick reference and a similar version, see this handy guide: easy egg roll in a bowl recipe.
Why You’ll Love This Egg Roll In A Bowl Salad (Anti-Inflammatory Recipe)
- Hands-off veg prep: most vegetables are raw and just chopped or grated, so no long cooking time.
- Bright, layered textures: soft warm beef meets crisp cabbage and crunchy carrot.
- Anti-inflammatory focus: turmeric, ginger, and fresh garlic add flavor and health benefits.
- Fast weeknight dinner: cooks in about 15 minutes once veggies are prepped.
- Flexible to serve: eat warm, room temperature, or chilled as a salad or bowl.
- Lean and satisfying: uses lean ground beef for protein without heavy fat.
- Easy to scale: double or halve quantities without changing technique.
- Simple pantry-friendly sauces: tamari or coconut aminos add umami with minimal ingredients.
What Is Egg Roll In A Bowl Salad (Anti-Inflammatory Recipe)?
This dish is a salad that borrows flavors from an egg roll — soy-like tamari, garlic, ginger, and a little heat — but skips the wrapper. Instead of frying a roll, you stir those flavors into cooked lean ground beef and toss it with a mix of shredded cabbage, lettuce, broccoli and grated carrot. The result tastes like an egg roll filling but with fresh crunch and a lighter feel. It’s made on the stovetop for the beef and assembled cold to room temperature for the salad, creating an easy weeknight or meal-prep vibe that feels both homey and healthy.
Ingredients for Egg Roll In A Bowl Salad (Anti-Inflammatory Recipe)
For the Base
- 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
- 1/2 avocado, thinly chopped
- 1 scallion, thinly chopped
For the Beef
- 8 oz / 220 g lean ground beef
- 1 tsp olive oil
- 1–2 tbsp water
- 1 tbsp tamari sauce (or coconut aminos) — for cooking
- 1 tsp turmeric
- 1 1/2 tbsp ginger, grated
- 2 garlic cloves, minced
- 1 tsp crushed red pepper (optional)
For the Salad & Finish
- 1 tbsp tamari sauce (or coconut aminos) — for the salad
- 1 tsp flax oil (optional)
- 1 tsp apple cider vinegar (or as needed)
- 1 garlic clove, minced (for salad)
- Flaxseed for topping (optional)
Ingredient Notes (Substitutions, Healthy Swaps)
- Tamari or coconut aminos: tamari gives a deeper soy taste; coconut aminos is lower sodium and soy-free. Both work in equal amounts.
- Ground beef: you can use lean ground turkey or chicken for lower red meat, but flavor will be lighter. Keep the same weight.
- Olive oil: use avocado oil or light coconut oil if you prefer. For an oil-free cook, omit and use 1–2 tbsp extra water to brown the beef.
- Turmeric: use ground turmeric if fresh is not available. The recipe calls for 1 tsp — adjust to taste. Pair with a pinch of black pepper if using ground turmeric to help absorption (optional).
- Flax oil and flaxseed: flax oil adds a nutty anti-inflammatory fat; flaxseed gives crunch. Both are optional and add omega-3 benefits.
- Veg swaps: if you don’t have lettuce, use extra cabbage or mixed greens. If no broccoli, substitute finely chopped snap peas or bok choy.
Step-by-Step Instructions
Step 1 – Prep your vegetables and aromatics
Chop the cabbage, lettuce, broccoli, grate the carrot, mince the garlic, and grate the ginger. Slice the scallion and halve and thinly chop the avocado. Lay everything out so it’s ready before you cook the beef.
Visual cue: Everything should be bite-sized for easy tossing.
Step 2 – Heat the pan and start the beef
Warm a skillet over medium-high heat and add 1 tsp olive oil. Add the 8 oz (220 g) lean ground beef and 1–2 tbsp water. Break the beef into small pieces with a spatula and let it begin to brown. After 2–3 minutes, you’ll see color forming.
Pro cue: The water helps the lean beef release and cook without sticking.
Step 3 – Add aromatics and seasonings
Turn the heat to medium-low. Add the minced garlic, 1 tsp turmeric, 1–2 tsp crushed red pepper (if using), 1 tbsp tamari (or coconut aminos), and 1 1/2 tbsp grated ginger. Stir and cook another 3–4 minutes until the beef is fully cooked and fragrant. Remove from heat and allow to cool slightly.
Step 4 – Toss the salad base
In a large bowl, combine the 2 1/2 cups shredded cabbage, 2 cups chopped lettuce, 2/3 cup chopped broccoli, 1 1/2 cups grated carrots, the minced garlic clove for the salad, sliced scallion, chopped avocado, 1 tbsp tamari for the salad, 1 tsp flax oil (if using), and 1 tsp apple cider vinegar (or to taste). Toss gently so the avocado and veg mix without getting smashed.
Step 5 – Combine beef and finish
Add the cooked and slightly cooled beef to the salad bowl. Toss everything together until the beef is evenly distributed. Sprinkle flaxseed on top if you like and adjust tamari or vinegar to taste. Serve immediately while the beef is slightly warm.
Pro Tips for Success
- Brown beef in batches if your pan is small to avoid steaming and to get better color.
- Use medium-high heat to start, then lower it when adding aromatics so garlic and ginger don’t burn.
- Grate ginger fresh for the best bright flavor; bottled ginger can be used in a pinch but reduce quantity.
- Toss avocado in at the last minute to avoid browning.
- Taste and adjust the tamari and vinegar at the end — the salad needs a balance of salty and bright.
- If you like more heat, add crushed red pepper to both the beef and salad, but add small amounts and taste.
- Dry shake or strain excess liquid from grated carrot if it seems wet; too much moisture will water down the salad.
Flavor Variations
- Optional: Make it tangier — add an extra 1/2 tsp apple cider vinegar and a squeeze of fresh lemon.
- Optional: Add toasted sesame oil (a few drops) at the end for a toasty note, but use sparingly so it doesn’t overpower.
- Optional: Swap beef for ground turkey and add a splash of rice vinegar for a lighter profile.
- Optional: Mix in chopped cilantro or parsley for a fresh herbal note.
- Optional: Add a handful of roasted peanuts or chopped cashews for extra crunch (not anti-inflammatory but tasty).
- Optional: For an extra veggie boost, mix in thinly sliced red bell pepper or shredded bok choy.
Serving Suggestions
- Serve as a main salad with warm beef and cold veg for contrast.
- Spoon over steamed rice or cauliflower rice to bulk up the meal.
- Pack into containers for meal prep — keep avocado separate until ready to eat.
- Offer lime wedges at the table for a fresh squeeze.
- Serve alongside a simple miso soup or clear broth for a light dinner.
- Plate on large lettuce leaves and fold like a wrap for finger food.
Make-Ahead, Storage & Reheating
- Prep ahead: chop all vegetables and grate carrot, ginger and garlic up to 2 days ahead. Store in sealed containers.
- Cook the beef and store it separately in the fridge for up to 3 days. Combine with fresh veg right before serving for best texture.
- Storage duration: keep the assembled salad in the fridge for up to 2 days, but note texture changes. The avocado and lettuce will soften over time.
- Reheating: gently reheat the beef in a skillet or microwave until warm (do not overcook). Add warm beef to fresh-prepped salad to restore texture.
- Avoid reheating the whole assembled salad; lettuce and avocado will become limp and soggy.
Storage and Freezing Instructions
- Freezing the assembled salad is not recommended because lettuce, avocado and raw vegetables get soggy on thaw.
- You may freeze the cooked seasoned beef alone in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently before adding to fresh salad.
- For best texture, always mix thawed beef with freshly chopped vegetables and add avocado just before serving.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 360 kcal | 28 g | 18 g | 18 g | 6 g | 620 mg
Estimates vary by brands and portions.
FAQ About Egg Roll In A Bowl Salad (Anti-Inflammatory Recipe)
Q: Why is my salad watery after mixing?
A: Water comes from grated carrots or broccoli and from avocado. Dry grated carrots with a paper towel and add avocado last. Don’t let the salad sit too long after tossing.
Q: Can I make this vegetarian?
A: Optional: replace the beef with crumbled firm tofu or cooked lentils. Sauté tofu with the same spices for similar flavor.
Q: How do I stop the beef from sticking?
A: Start with a hot pan and add 1 tsp oil or 1–2 tbsp water for lean beef. Stir and break it apart; don’t overload the pan.
Q: Is there a way to make it less salty?
A: Use reduced-sodium tamari or coconut aminos and taste as you go. Add more apple cider vinegar or a squeeze of lemon for brightness.
Q: Can I use pre-shredded vegetables?
A: Yes, bagged coleslaw mix or pre-shredded carrots work and save time. Check moisture and drain excess.
Q: How can I keep the avocado from browning?
A: Toss avocado into the salad just before serving. You can also coat avocado with a little apple cider vinegar to slow browning.
Notes
- Finish with a few cracks of black pepper for added warmth.
- If you like crunch, sprinkle flaxseed or toasted seeds at the end.
- For a smooth bite, slice avocado thinly rather than mashing it.
- Serve beef slightly warm to keep the textures contrasting and appealing.
- Use a wide bowl to toss gently without smashing the avocado or greens.
Troubleshooting
Problem: Bland flavor.
Fix: Add a splash more tamari and a bit more apple cider vinegar; taste and balance salt and acid.
Problem: Overcooked, dry beef.
Fix: Use medium-low heat when finishing with aromatics and remove from heat as soon as cooked. Add 1 tbsp water when reheating to loosen.
Problem: Salad turned watery.
Fix: Dry vegetables before tossing, add avocado last, and serve straight away.
Problem: Garlic burned during cook.
Fix: Add garlic after lowering the heat; if it burns, start the aromatics again on lower heat or remove burned bits.
Problem: Too spicy.
Fix: Reduce or omit crushed red pepper and add a touch of honey or extra avocado to mellow heat.
Problem: Lettuce wilts quickly.
Fix: Use crisp lettuce varieties and keep them cold until mixing. Toss with dressing right before serving.
Final Thoughts
This Egg Roll In A Bowl Salad works because it balances warm, spiced beef with fresh, crunchy vegetables and simple umami seasoning. It is quick, flexible, and a good choice when you want the flavor of an egg roll without frying or the wrapper. Simple swaps and prep steps let you tailor it to your time and taste.
Conclusion
For a similar take on the concept and extra ideas, check out this full guide: Egg Roll in a Bowl (Easy and Healthy!).
Egg Roll In A Bowl Salad
Ingredients
For the Base
- 2.5 cups cabbage, thinly chopped/shredded
- 2 cups lettuce, thinly chopped
- 2/3 cup broccoli, thinly chopped
- 1.5 cups grated carrots
- 1/2 avocado avocado, thinly chopped
- 1 scallion scallion, thinly chopped
For the Beef
- 8 oz lean ground beef
- 1 tsp olive oil
- 1–2 tbsp water
- 1 tbsp tamari sauce (or coconut aminos) — for cooking
- 1 tsp turmeric
- 1.5 tbsp ginger, grated
- 2 cloves garlic, minced
- 1 tsp crushed red pepper (optional)
For the Salad & Finish
- 1 tbsp tamari sauce (or coconut aminos) — for the salad
- 1 tsp flax oil (optional)
- 1 tsp apple cider vinegar (or as needed)
- 1 clove garlic, minced (for salad)
- Flaxseed for topping (optional)
Instructions
Preparation
- Chop the cabbage, lettuce, broccoli, grate the carrot, mince the garlic, and grate the ginger. Slice the scallion and halve and thinly chop the avocado. Lay everything out so it's ready before you cook the beef.
Cooking the Beef
- Warm a skillet over medium-high heat and add 1 tsp olive oil. Add the lean ground beef and 1–2 tbsp water. Break the beef into small pieces with a spatula and let it begin to brown.
- After 2–3 minutes, add the minced garlic, turmeric, crushed red pepper (if using), tamari, and grated ginger. Stir and cook another 3–4 minutes until the beef is fully cooked. Remove from heat and allow to cool slightly.
Tossing the Salad Base
- In a large bowl, combine the shredded cabbage, chopped lettuce, chopped broccoli, grated carrots, minced garlic for the salad, sliced scallion, chopped avocado, tamari for the salad, flax oil (if using), and apple cider vinegar. Toss gently.
Combining and Serving
- Add the cooked beef to the salad bowl and toss until everything is evenly distributed. Sprinkle flaxseed on top if desired and adjust seasoning to taste. Serve immediately.