Mason Jar Salads
Meal prep these entree sized mason jar salads for grab and go lunch a couple days of the week!
Servings: 2
Calories: 327kcal
Equipment
- 2 wide mouth mason jars 32 oz. jar
Ingredients
- 1/4 head red cabbage
- 1 carrot
- 1 15 ounce can chickpeas
- 1/2 english cucumber
- 1 stalk green onion
- 2 handfuls spinach
- 3-4 sprigs cilantro
- 5-6 cashews chopped
Dressing
- 1/4 cup peanut butter
- 2 tablespoons coconut aminos/soy sauce
- 1 tablespoon honey/maple syrup
- 1 tablespoon rice vinegar/white vinegar
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1 teaspoon crushed red pepper
- 1-2 tablespoons water
Instructions
- Start by making the dressing. Add all the ingredients to a small bowl and whisk together. Set it aside
- Next assemble the salads.
- In the mason jar add the 2-3 tablespoons dressing depending on your preference.
- Next add the cabbage and carrots.
- Press down after each layer and spread the veggies out so that each layer is clearly visible. This adds to the beauty of these salads.
- Next add your protein of choice. I added chickpeas but could easily have added chicken or beef.
- Add the cucumbers
- Add the green onions, spinach and cilantro
- Lastly add the cashews.
- Seal the jar tight and store in the refrigerator for up to 3 days.
Video
Notes
- If you have a peanut allergy, you can easily substitute with almond butter without taking away from the flavor although I prefer peanut butter in this recipe myself:) Just adjust seasonings accordingly.
- You can make this salad vegan by switching out the honey with maple syrup. Make the dressing Whole30 approved by leaving out the sweeteners altogether.
- Make it keto/low carb by substituting the honey with stevia drops and use chicken or beef instead of chickpeas/garbanzo beans.
Nutrition
Serving: 1jar | Calories: 327kcal | Carbohydrates: 35g | Protein: 11g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 1131mg | Potassium: 744mg | Fiber: 6g | Sugar: 19g | Vitamin A: 6997IU | Vitamin C: 66mg | Calcium: 102mg | Iron: 2mg
