I have made many salad jars in the past 2 years, but these Asian Peanut Noodle Salad Jars have taken the spot as my firm favourite. They’re creamy, tangy, crunchy, and full of texture and flavour.
Salad Jars are one of the best ways to meal prep in my opinion. They’re such a great concept because the salad stays fresh until you’re ready to eat and it won’t get soggy. To ensure this is the case, the dressing always goes at the bottom, followed my the least absorbent ingredients (such as carrots, red cabbage, edamame), then grains/noodles/pasta, protein, and leafy greens or herbs at the top.
Asian Peanut Noodle Salad Jars
Ingredients
- 1 batch
Crispy Panko Tofu chopped - 1/2 cup red cabbage shredded or shaved
- 3 spring onions sliced
- 1/2 cup fresh coriander chopped
- 1 large carrot shaved (I do this with a Julienne Peeler to get long thin 'noodle' type pieces)
- 1/2 cup edamame beans
Peanut Dressing:
- 5 tbsp smooth peanut butter
- 1.5 tbsp dark soy sauce
- 1 tbsp rice vinegar or apple cider vinegar
- 1 lime juiced
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 6 tbsp water (to thin)
- 2 blocks / nests ramen or soda noodles
Instructions
- Cook your noodles according to packet instructions
- Mix together the dressing ingredients – taste test and add any more of the ingredients to your preference
- Pour half of the dressing into the bottom of 2 jars
- Layer up with the other vegetables, then add the noodles, chopped Crispy Panko Tofu, then the chopped coriander at the top
- Cover and store in the fridge
- When ready to eat, turn the salad jar upside down and pour the contents into a bowl, toss to combine with the dressing and enjoy!
