Want a super healthy and quick meal? You can add the salad in a jar into your meal prep rotation and have healthy salads all week!

Chopped Asian Salad Recipe

Serves 2


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


  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 mason jar. Add the cucumber, edamame, yellow pepper, 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 toss to mix the dressing and ingredients together.