Thai Quinoa Mason Jar Salads
Make-ahead mason jar salads layered with cooked quinoa, edamame, shredded vegetables, and cashews dressed in a sesame-ginger vinaigrette. Prepare multiple jars for grab-and-go lunches throughout the week. The dressing keeps ingredients fresh and flavors meld as salads sit in the refrigerator.
Ingredients
- 1 cup dry quinoa, cooked, cooked according to package directions
- 1 10oz bag shredded red cabbage, shredded
- 1 10-12oz bag frozen shelled edamame, cooked according to package directions
- 1 ½ cups shredded carrots, shredded
- 2 bell peppers, thinly sliced
- ½ cup cashews, rough chopped
- 4 quart-sized mason jars, with lids
- ⅓ cup olive oil
- ¼ cup low sodium soy sauce
- 1 tablespoon water
- 1 tablespoon rice wine vinegar
- 1 ½ tablespoons honey
- 1 tablespoon chili garlic sauce
- 1 tablespoon toasted sesame oil
- ½ large lime, juiced
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
Instructions
- 1
Cook quinoa according to package directions.
- 2
Cook edamame according to package directions.
- 3
Chop bell peppers thinly, shred carrots, and rough chop cashews.
- 4
In a small bowl, whisk together olive oil, soy sauce, water, rice wine vinegar, honey, chili garlic sauce, sesame oil, lime juice, ground ginger, and garlic powder.
- 5
Divide dressing evenly among mason jars.
- 6
Layer edamame, quinoa, bell pepper, carrots, cabbage, and cashews into each jar in that order.
- 7
Cover with lids and refrigerate until ready to eat.
- 8
When serving, dump jar contents into a bowl, toss with a fork, season with salt and pepper as desired, and eat.
Tips
Layer dressing at the bottom of the jar first to keep other ingredients fresh and prevent wilting.
Prepare dressing in advance and store separately for up to one week.
Good to Know
Refrigerate in covered mason jars for up to 5 days. Dressing keeps ingredients crisp.
Prepare dressing and chop vegetables 1-2 days in advance. Assemble jars up to 5 days before eating.
Dump jar into a bowl, toss gently with a fork, season with additional salt and pepper to taste.
Common Mistakes
Do not add dressing after other ingredients to avoid soggy salad.
Do not skip toasting sesame oil for proper depth of flavor.