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