While our little ones have the summer off…some of us still have to go into work. And for those of us that meal prep for work, (or for a day by the pool!), we’ve got a salad filled with nutritious ingredients that’s easy to take on the go. There’s nothing worse than eating a super heavy lunch that leaves you feeling sluggish, or one that isn’t filling at all and leaves you hungry at 2:00pm—this tasty Mason Jar Thai Salad is sure to keep you full all day without that mid-afternoon crash.
Mason Jar Thai Salad
3/4 cup cabbage, finely chopped
3/4 cup zucchini, spiralized
3/4 cup carrots, finely chopped
3/4 cup quinoa, cooked
3/4 cup chickpeas
For peanut dressing
2 tbsp Peanut butter
4 tsp Rice vinegar
2 tsp Soy sauce
2 tsp Sesame oil
2 tsp Maple syrup
1/4 tsp grated fresh ginger (optional)
2-4 tsp Water (depending on thickness of peanut butter)
Large mason jar
Wash all vegetables and pat them dry.
Finely chop the cabbage, and peel & chop the carrots. Spiralize the zucchini.
To make the peanut dressing, combine peanut butter, soy sauce, rice vinegar, sesame oil, ginger, and maple syrup in a bowl. Whisk until all ingredients are combined. Add water one teaspoon at a time, until the dressing is the desired consistency.
Pour peanut dressing into the bottom of the mason jar.
Add chickpeas into the mason jar, and then add the cooked quinoa. This will prevent the vegetables from getting soggy.
Next add the zucchini, then the carrots, and lastly the cabbage.
Store in the refrigerator. When you are ready to eat the salad and shake to mix ingredients.
Pour this on a plate, or enjoy directly from the jar, and enjoy! Want to see a recipe or DIY, let us know in the comments below!