This post may contain affiliate links. Read my disclosure policy.
This colorful Asian-inspired salad is layered with edamame, bell peppers, carrots, snow peas, cabbage and lettuce and a simple sesame-soy vinaigrette. One jar is a huge serving, perfect for lunch or it can serve two as a side dish.
I love the convenience of using mason jars to pack salads for lunch on the go. To do this, the dressing goes on the bottom of the jar, then you start with ingredients that won’t get soggy. You always put the lettuce at the very top, then right before you’re ready to eat give it a good shake to get everything mixed well and pour it out onto a plate.
These will stay fresh in the refrigerator for a week.
Asian Chopped Salad with Sesame Soy Vinaigrette (In a Jar)
This colorful Asian-inspired salad is layered with edamame, bell peppers, carrots, snow peas, cabbage and lettuce and a simple sesame-soy vinaigrette. One jar is a huge serving, perfect for lunch or it can serve two as a side dish.
Yield: 4 servings
Serving Size: 1 jar (3 cups salad, 2 tbsp dressing)
Ingredients
- For Salad:
- 1 ½ cups shelled edamame
- 1 medium red bell pepper, thinly sliced then cut into 1-inch pieces
- 1 medium yellow bell pepper, thinly sliced then cut into 1-inch pieces
- 1 cup thinly sliced snow peas
- 1 cup shredded carrots
- 4 scallions, chopped
- 4 cups shredded purple cabbage, about 1/2 small head
- 4 cups chopped Romaine lettuce, about 1 small head
- For Sesame Soy Dressing:
- 2 tablespoons soy sauce or Gluten-free Tamari
- 2 tablespoons lemon juice, from 1 lemon
- 2 teaspoons honey
- 1 teaspoon grated ginger
- 1 garlic clove, crushed
- 2 1/2 tablespoons canola, light olive or grapeseed oil
- 1/2 tablespoon sesame oil
- 1 teaspoon sesame seeds
Instructions
- In a small mason jar combine the dressing ingredients and shake well.
- Place 2 tablespoons of the dressing on the bottom of 4 large quart sized mason jars.
- Divide the edamame and place over the dressing.
- Then the peppers, carrots, snow peas, scallions, cabbage and lettuce and cover.
- Refrigerate until ready to eat.
- Just before eating, shake well to toss then pour onto a plate.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 1 jar (3 cups salad, 2 tbsp dressing), Calories: 231 kcal, Carbohydrates: 23 g, Protein: 8 g, Fat: 13.5 g, Sodium: 404 mg, Fiber: 7.5 g, Sugar: 12 g
Categories:
Pin It To Save For Later!
This salad dressing recipe is the absolute best! It was beyond delicious…. Easy to make and the flavor is out of this world. I cheated and used ground ginger instead of fresh….still delicious!
This is great for meal prep and so pretty, too!
I wanted to like this but just felt like it was bland. Very little dressing to cover the cabbage. Super dry. Might try again and just use more dressing.Â
We love this recipe – it’s easy, healthy and delicious! Great for a quick lunch and perfect for vegetarians! We are big fans of Skinnytaste’s salads in a jar! So convenient. pretty and crisp. Salads are a lot more appealing since we started making them in a Mason jar!
Hi Gina, we love your recipes so much, including this one. However, I think something is missing from the dressing: vinegar – probably rice vinegar. The lemon juice wasn’t sufficient acid to create the vinaigrette and while the overall taste was good, it just lacked the vinegar “bite.” Could you recheck this please? Thank you!
How do you calculate the points? Every time I put the nutritional information in my WW app, the calculation is off from yours?
Hi Nicole! The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.
This is delicious! I used toasted sesame oil and a frozen cube of ginger defrosted so I didn’t have to shread it.  The flavor was right on.  I’m loving the jar idea too.  Easy to prep and even easier to grab n go for the week.  Thank you! Keep these recipes coming!Â
We liked the mix of vegetables in this salad but no the dressing.  I think it was too much soy sauce and not enough of other flavors.  I’m having leftovers today with Annie’s Asian Sesame dressing.  I served it with Asian saucy meatballs from cooking light.Â
I made this salad without the lettuce and mixed it with cauliflower rice. It was amazing!! Drizzled with sriracha and some
Chopped avocado it made a refreshing bowl for lunch.Â
This was the first recipe I used from this site and I truly loved it! I have to admit that when I made the dressing I didn’t think the amount I was using was going to be enough but it’s so packed with flavor a little really does go a long way. I did cheat some as calorie content is not my main focus, more of trying to change unhealthy meals to healthier ones. To save time I used the “squeezable” ginger. It has a couple extra ingredients but I don’t think it took away from the flavor at all. Other than that I swapped out the snow peas (as I didn’t have any) for cucumbers. I have had this for dinner two nights in a row and looking forward to dinner for the next two nights at which point I might just have to make more.
Thank you!