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–+ servings

Crunchy Thai Salad in a Jar

Katarina TawiriKatarina Tawiri
A vibrant and nourishing meal prep option, the Crunchy Thai Salad in a Jar layers colourful, crisp veggies like cabbage, carrots, and lettuce with protein-packed edamame, rice noodles, and peanuts. Topped with a creamy peanut butter and soy sauce dressing, this quick, flavour-packed lunch can be prepared in advance for a fresh and convenient meal on the go.
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Course Salad
Servings 4 servings

Ingredients
  

Dressing

  • 4 tbsp peanut butter
  • 3 tbsp soy sauce
  • 3 tsp sriracha sauce
  • ½ cup water

Layers in Jar

  • the dressing
  • 125 grams rice noodles cooked in hot water
  • 2 cups cabbage sliced finely
  • 2 cups edamame beans thawed
  • 2 cups carrot grated
  • 4 cups lettuce
  • 1 cup peanuts

Instructions
 

  • Fill layers into the glass jars as listed above. Make sure all ingredients are cool when filled into the jar. You can add the peanuts before serving, so they remain crunchy. Be creative and make up your own jars, but keep the dressings at the bottom of the jars
  • Rice noodles can be replaced with any pasta or even starchy vegetables. I used roasted pumpkin as you can see in the photo.
    Cabbage can be replaced by bok choy, broccoli or cauliflower.
    Edamame can be replaced by chickpeas, beans or lentils
    Carrots can be replaced by celery or grated kūmara
    Spring onions can be replaced by chives or red onion
    Lettuce can be replaced by spinach
Keyword plant-based, Salad in a jar, thai, vegan, wfpb
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