Rainbow Peanut Mason Jar Salad
There are a million ways to make a mason jar salad, but I like to fill ours with last year’s viral recipe, Rainbow Peanut Noodles - but with my much simpler peanut sauce that I use to douse EVERYTHING with.
And remember, the way you layer the mason jar is kind of important when it comes to keeping your crispy bits nice and crunchy.
here’s what you’ll need
whole wheat spaghetti noodles
1/2 cup peanut butter
2 tbsp garlic chili sauce
2 tbsp soy sauce
2 tbsp brown sugar
1/2 cup water
purple cabbage, thinly sliced
carrots, shaved
assorted greens
red pepper, diced
edamame
green onions, sliced
cashews, toasted and chopped
extra virgin olive oil
here’s what you’ll need to do
Cook spaghetti according to package directions.
Drain, drizzle with olive oil (to avoid sticking) and set aside to cool.
Over medium low heat, add peanut butter, garlic chili sauce, soy sauce, brown sugar and water to a sauce pan and lightly simmer (stirring occasionally) until heated through and thickened.
Set aside to cool.
Once all your ingredients are nice and cool and ready to party, you can start filling your jars.
Sauce goes on the bottom, then your noods.
Add cabbage, red pepper, and edamame.
Now for the carrots, green onions and cashews.
Finally, top with assorted greens.
Pop a lid on it and put it in the fridge until you’re ready to eat.
Then just give it a little shake before dumping into a bowl to enjoy.
YUMMY.