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.
Chopped Asian Mason Jar Salad Recipe
Prep time: 15 minutes
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
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
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
- In a blender combine the sesame oil, lime juice, soy sauce, nut butter, sweetener and grated ginger. Blend until smooth.
- 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.
- Tightly seal with the lid and store the jar in the fridge. The salad can last up to two days in the fridge.
- 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.