Hello spicy peanut vinaigrette! Welcome to my life. You can stay forever because you kick the yum factor WAY up.
We’ve had an Asian salad in our recipe bank for a while, but it didn’t include this new dressing. And let me just tell you, you are going to need this dressing!
I also made some slight changes to balance out the flavors and crunchiness and am so pleased with the result. It’s definitely one of those salad I can eat 5 days in a row and never get tired of it.
This salad is amazing on it’s own, but I like it when meals are a little more fun and convenient which is why I had to write this recipe as a mason jar meal.
You don’t HAVE to make these in mason jars. You could easily make this for dinner, a potluck, etc.
We are just in love with the practicality of mason jars because they make our lives easier! Skeptical that the salad will hold up? I was too.
What I found is that there are two rules to mason jar prepping that can make or break the salad:
First, the dressing needs to be at the very bottom of the jar and second, the lettuce needs to be the very last thing in the jar so it can stay crisp and dry up to 5 days later.
It’s very easy and tastes amazing! Try it out friends and please report back!
Asian Peanut Crunch Salad
- 2 tbsp Spicy Peanut Vinaigrette Dressing*
- 1/4 cup shredded carrots
- 1/4 cup shelled edamame
- 1/4 cup shredded green cabbage
- 1/4 cup grilled chicken or garbanzo beans
- 2 tbsp green onions
- 2 tbsp roasted peanuts or sesame seeds
- 1 large handful butter lettuce (romaine would work too)
- pinch of garlic powder
- pinch of ginger ground
- drizzle of honey
- 2 tsp peanut butter or sunflower seed butter (nut free option)
- 1/2 tsp liquid aminos (GF soy sauce)
- 1/2 tsp sriracha chili sauce
- 2 tsp apple cider vinegar
- 2 tsp water
First make the dressing. The ingredient list creates 1 serving of dressing, but we love to make a few salads at a time. Multiply the dressing ingredients by how many salads you will make, mix the ingredients together in a small bowl or mason jar and then pour 2 tbs of the prepared dressing into the bottom of your empty mason jars.
Place the remaining salad ingredients in the order listed above starting with the dressing, then the carrots, then the edamame, etc. with the salad last.
Make sure to cover mason jar with an airtight lid and keep in refrigerator for up to 5 days.
When you are ready to eat, give the salad and good shake, and pour into a bowl. Enjoy!