Make healthy, protein packed, super tasty Peanut Crunch Salad in a Jar as part of your meal prep and you'll have grab-and-go lunches all ready for the entire week! Also great for dinner with some vegan chick'n or baked tofu.
Well it looks like I'm jumping on the salad in a jar wagon. I will be honest and say that I was a little skeptical of make ahead salads. Could a jar of salad really stay fresh after a few days in the fridge?
And the answer is yes! As long as you choose your ingredients carefully and layer them in the jar mindfully, so anything that could potentially get soggy is away from the dressing.
In this post:
In our naturally vegan mason jar salads, we're using sturdy veggies that keep well, added in the correct order to retain optimum crunch factor. Here's what's going in:
How to Make Salad in a Jar
These salad jars are really easy to make. Here's how:
- Cook some quinoa and allow it to cool.
- Chop the vegetables.
- Whisk all of the dressing ingredients together (if you happen to have some of my Peanut Sauce leftover in the fridge you can use that instead of this dressing).
- Layer everything up in jars in the order specified, put the lid and store until needed. Wide mouth jars make it easier to get it all in and out.
- Unlike a lot of mason jar salad recipes, you won't be able to shake the jars to mix everything up. The dressing is thick and the jars will probably be packed quite tightly. So just tip it all out into a bowl then toss it together before enjoying.
Success tip - It is really important to layer the ingredients up in the correct order if you want the salad to keep for 5 days in the fridge.
Get your meal prep done and have them lined up looking pretty in the fridge. I just love knowing that lunch is ready and waiting!
Simply tip the salad out into a bowl, give it a little toss, then enjoy! And whilst these salads are great for lunch, they are also really good for dinner topped with some baked tofu or a vegan chicken breast.
As long as you follow my instructions and use the same ingredients in the same order, each vegan mason jar salad should keep well for up to 5 days in the fridge.
500mls (17oz) is perfect.
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Peanut Crunch Salad in a JarAuthor:
For the quinoa
- 1 cup (180 grams) quinoa , or 2 cups (370 grams) already cooked quinoa
- 1¾ cup (420 ml) water
- pinch salt
- 5 tablespoons natural peanut butter , unsweetened. (See recipe notes for nut-free option)
- 4 tablespoons lemon juice
- 2 tablespoons soy sauce , or coconut aminos
- 4 tablespoons water
- 2 tablespoons rice wine vinegar , or apple cider/white wine vinegar
- 1 -2 tablespoons maple syrup , add to taste
- salt and freshly ground black pepper to taste
- 4 green onions , cut into thin rounds, (known as spring onions in the UK).
- 1 medium carrot , cut into matchsticks or grated
- 1 cup (150 grams) frozen edamame beans , no need to defrost, or use canned chickpeas instead
- 1½ cups (160 grams) red or purple cabbage , chopped- measured after chopping
- 1½ cups (160 grams) green cabbage , chopped - measured after chopping (white cabbage in the UK). The round, firm kind with tightly packed, pale-green leaves that you would use to make coleslaw.
- ½ cup (73 grams) roasted peanuts , salted or unsalted
- Cook the quinoa. Add the quinoa, water and a pinch of salt to a saucepan. Bring to a rolling boil, then turn the heat down to the lowest setting, cover tightly with a lid and cook for 15 minutes. Turn off the heat and let stand with the lid on (NO PEEKING), for 10 minutes. Fluff with a fork before using.
- Make the dressing. Add all of the dressing ingredients to a small bowl and whisk them together really well. Divide the dressing evenly between 4 x 17oz (500ml) jars.
- Layer it all up. To the dressing add the green onions, then quinoa, carrots, edamame, cabbage and end with the peanuts. Make sure an even amount goes into each jar then put the lids on the jars and store in the fridge for up to 5 days.
- To serve tip out into a bowl, making sure to scrape out the dressing in the bottom of the jar, and toss everything together well before eating.
This recipe was originally published on January 3rd, 2019. The post has since been updated and republished but the recipe remains the same. I hope you enjoy it. Thank you for following A Virtual Vegan!