SALAD WITH PEANUT CRUNCH IN A JAR: As part of your meal preparation, make Peanut Crunch Salad in a Jar, which is packed with protein and delicious! You’ll have ready-to-eat lunches for the entire week! Also great for dinner with baked tofu or vegan chick’n.
I certainly appear to be joining the salad in a jar movement. To be honest, I was a little sceptical about salads that could be made ahead of time. Is it possible for a salad jar to remain fresh after a few days in the refrigerator?
And the response is indeed! As long as you carefully select your ingredients and layer them in the jar so that nothing that could become soggy is away from the dressing, it should work.
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:
Ingredients
We use sturdy vegetables that keep well and are added in the correct order to maintain maximum crunch in our naturally vegan mason jar salads. What enters is as follows:
How to Make Salad in a Jar
- Making these salad jars is a breeze. How to do it
Cool some quinoa that has been cooked.
2. Cut the vegetables up.
3. Combine all of the ingredients for the dressing in a bowl. If you have any extra peanut sauce in the fridge, you can use that instead of this dressing.
4. In the specified order, layer everything in jars, cover, and store until needed. Jars with a wide mouth make it easier to get everything in and out.
5. You won’t be able to shake the jars to mix everything together, unlike a lot of salad recipes that use mason jars. The jars will probably be packed quite tightly because the dressing is thick.
6. Therefore, before enjoying, simply tip everything into a bowl and toss it together.
SALAD WITH PEANUT CRUNCH IN A JAR
Success tip: If you want the salad to keep for five days in the fridge, it is very important to layer the ingredients in the right order.
Prepare your meals in advance and arrange them neatly in the refrigerator. It thrills me to know that lunch is prepared.
To Serve
Just tip the salad into a bowl, toss it around, and enjoy! Also, these salads are great for lunch but also great for dinner when topped with vegan chicken breast or baked tofu.
FAQs
How long do salads in a jar last?
Each vegan mason jar salad can be stored in the refrigerator for up to five days if you follow my directions and use the same ingredients.
What size mason jar is best for salads?
The ideal amount is 500 milliliters (17 ounces).
Hungry For More?
Do you want more recipes for vegan salads?
Peanut Crunch Salad in a Jar
As part of your meal preparation, make Peanut Crunch Salad in a Jar, which is packed with protein and delicious! You’ll have ready-to-eat lunches for the entire week!
Prep Time: 20 minutes Total Time: 20 minutes Servings: 4 servings
INGREDIENTS
quinoa included
1. One cup (180 grams) of cooked quinoa or two cups (370 grams)
2. 420 milliliters (134 cup) of water
3. “Pinch of salt”
Dressing
1. About five tablespoons of unsweetened natural peanut butter. (For a nut-free option, see the recipe notes.) 2. Four teaspoons of lemon juice
3. Soy sauce or coconut aminos, about 2 tablespoons
4. Four teaspoons of water
5. Two tablespoons each of apple cider vinegar and rice wine vinegar
6. One to two tablespoons of maple syrup, to taste.
7. To taste, salt and freshly ground black pepper
Salad
1. Four thin rounds of green onions, also known as spring onions in the UK.
2. One medium carrot, grated or cut into matchsticks
3. Use canned chickpeas or less than one cup (150 grams) of frozen edamame beans; there is no need to defrost them.
4. Chopped red or purple cabbage, 112 cups (160 grams), measured after chopping
5. Chopped green cabbage, 112 cups (160 grams), measured after chopping (white cabbage in the UK). The firm, round variety used for coleslaw, which has tightly packed, pale green leaves.
6. 12 cup (73 grams) salted or unsalted roasted peanuts
INSTRUCTIONS
Heat the quinoa up. In a saucepan, combine the quinoa, water, and a pinch of salt. After bringing to a rolling boil, reduce the heat to the lowest setting, close the lid, and cook for 15 minutes. Remove from the heat and allow to stand for ten minutes with the lid on and no peeking. Before using, use a fork to fluff.
1. ▢ Dress the salad. In a small bowl, combine all of the dressing ingredients and thoroughly whisk them together. Divide the dressing equally among four 17 oz (500 milliliter) jars.
2. ▢ All of it is layered. Add the green onions to the dressing, followed by the quinoa, carrots, edamame, cabbage, and peanuts. After filling each jar with an even amount, secure the lids and store in the refrigerator for up to five days.
3. ▢ To serve, tip into a bowl and toss well before eating, making sure to remove any dressing from the bottom of the jar.
NOTES
NUT-FREE? You can substitute any crunchy seeds you like for the peanuts and substitute sunflower seed butter or tahini for the peanut butter.
Add the 1 cup of quinoa to the Instant Pot to cook it in the Instant Pot. Simply add a pinch of salt and one cup of water. After stirring, close the lid and close the vent. Set to high pressure for two minutes. Allow the pressure to release naturally. Using a fork, fluff the mixture.
