Chopped Asian Mason Jar Salad Recipe

Chopped Asian Mason Jar Salad Recipe

Photo by Carmen Sturdy

Say so long to limp lettuce and soggy veggies! The secret to keeping your salad fresh comes down to properly packing it in a mason jar.

The newest trend in packed lunches, mason jar salads are easy to transport and keep your ingredients separated so they don’t turn into a giant mush pile by lunchtime. Your solution: Pour salad dressing on the bottom of your jar and then layer veggies (from firm to soft), then grains or lettuce on top. This Asian-flavored mason jar salad is loaded with a rainbow of colorful vegetables (edamame, cucumber, peppers, carrots and red cabbage) and quinoa for added protein. Top with a deliciously creamy peanut butter and ginger dressing, and you’ll want to lick every last drop from the jar.

RELATED: 9 Mason Jar Salads for Healthy Lunch Ideas

Chopped Asian Mason Jar Salad Recipe

Photo by Carmen Sturdy

Chopped Asian Mason Jar Salad Recipe

Serves 2

Prep time: 15 minutes

The Skinny

Per 1/2 jar serving:

  • 198 cal
  • 10 g fat (1 g sat)
  • 12 g carbs
  • 204 mg sodium
  • 4 g fiber
  • 5 g sugar
  • 8 g protein

Ingredients

Creamy peanut and ginger dressing:
1 tablespoons sesame oil
1 tablespoon lime juice
1 1/2 tablespoons soy sauce or tamari
1 tablespoons natural peanut butter or almond butter
1/2 teaspoon honey (or a vegan sweetener)
1/2 tablespoon fresh grated ginger

Salad fixings: 
1/3 cup cucumber, cut into small pieces
1/4 cup edamame
1/2 yellow bell pepper, chopped
1/2 red bell pepper, chopped
1/4 cup grated carrot
1/4 cup grated red cabbage
1/4 cup cooked quinoa

Preparation

  1. In a blender combine the sesame oil, lime juice, soy sauce, nut butter, sweetener and grated ginger. Blend until smooth.
  2. Pour the dressing into the bottom of a wide-mouthed clean mason jar. Next add the cubed cucumber, edamame, yellow pepper, grated carrot, red pepper, red cabbage and quinoa.
  3. Tightly seal with the lid and store the jar in the fridge. The salad can last up to two days in the fridge.
  4. When ready to eat, simply shake the ingredients out of the jar into a bowl. The salad may require a quick tossing to mix the dressing and ingredients together.

For more recipes from Carmen, visit everylastbite.com.

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