Yield: 4 servings
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.
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
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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.
Nutrition
Serving: 1jar (3 cups salad, 2 tbsp dressing), Calories: 231kcal, Carbohydrates: 23g, Protein: 8g, Fat: 13.5g, Sodium: 404mg, Fiber: 7.5g, Sugar: 12g