Spicy Thai Salad in a Jar

• servings: 5 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

10 tablespoons Thai Peanut Dressing

5-6 mini cucumbers (chopped)

3 cups shredded red cabbage

1 cup shelled edamame

1 14.5 ounce can of chickpeas (drained and rinsed.)

1 1/4 cups cooked quinoa or other grains

3 cups peeled sweet potatoes cut into small cubes (about two medium-sized sweet potatoes)

5 cups baby spinach

Directions

If you haven't already, roast the sweet potatoes and cook the quinoa. Both need to cool before layering them into the mason jar, so I think it's helpful to make these the day before if possible. See notes below.

Prepare the Thai peanut salad dressing.

Divide the ingredients among the mason jars starting with the dressing, then layer the cucumbers, red cabbage, edamame, chickpeas, quinoa, roasted sweet potatoes, and top with the greens.

Put the lid on and store it in the refrigerator for up to 5 days.

When you're ready to eat, give the salad a good shake, and then dump it into a salad bow and tossl when you're ready to eat. The dressing is thicker than a vinaigrette, so it might take a little effort to get all of the dressing out.

Nutrition

• Serving Size: 1 g
• Calories: 355 kcal
• Total Fat: 7 g
• Saturated Fat: 1 g
• Total Carbohydrate: 54 g
• Dietary Fiber: 10 g
• Total Sugars: 13 g
• Protein: 14 g