Mason Jar Thai Crunch Salad
Serves
4
Prep Time
20 minutes
Cook Time
20 minutes
Ingredients
For the jar salads:
4.8 oz (135 g) uncooked quinoa
11.3 oz (320 g) canned chickpeas, drained & rinsed
1 carrot, spiralized
1 zucchini, spiralized
3.5 oz (100 g) cabbage, shredded
4 tbsp roasted peanuts
4.8 oz (135 g) uncooked quinoa
11.3 oz (320 g) canned chickpeas, drained & rinsed
1 carrot, spiralized
1 zucchini, spiralized
3.5 oz (100 g) cabbage, shredded
4 tbsp roasted peanuts
For the peanut dressing:
1 tbsp sesame oil
5 tbsp rice vinegar
3 tbsp peanut butter
1 tbsp maple syrup
1½ tbsp tamari sauce
1 tsp ground ginger
1 tbsp sesame oil
5 tbsp rice vinegar
3 tbsp peanut butter
1 tbsp maple syrup
1½ tbsp tamari sauce
1 tsp ground ginger
Nutrition
(Per Serving)
Calories
447
Fats
18 g
Protein
19 g
Carbs
56 g
Instructions
- Cook the quinoa according to package directions, then set aside to cool.
- Place all the dressing ingredients into a bowl, stir to combine well, then divide equally between the 4 jars (adding around 2 tablespoons per jar).
- Place the salad ingredients into the jars in the following order: chickpeas, quinoa, carrot noodles, zucchini noodles, shredded cabbage, and roasted peanuts.
- Cover with a lid and store the jars in the refrigerator for up to 4 days.
- To serve, shake everything out into a large bowl and enjoy the salad cold.