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Gluten Free Pad Thai Salad in a Jar Recipe

Easy to assemble and infinitely variable, Mason jar salads make the perfect portable lunch or dinner to take on the go. Simply layer the ingredients in a 32-ounce glass jar, screw on the lid, and you’re off to the races!

Jar salads that are layered as instructed should last at least 2 to 3 days in the refrigerator. To serve, just pour your salad into a bowl and enjoy. We hope you’ll get creative in the kitchen and come up with your own delightful salad creations, but to get that creativity flowing, try this Mason jar salad recipe that is as delicious as it is colorful.

Layering 101

Build your salad from the bottom up. Here’s a simple layering guide for fresh, non-soggy salads every time.

Layer 1: Salad Dressing

Begin with dressing. Use 2 to 4 tablespoons, depending on how heavily dressed you like your salad.

Layer 2: Non-Absorbent Vegetables

This is the time to add crunchy vegetables that won’t soak up the dressing, such as carrots, bell peppers, peas, tomatoes, cabbage, and beans.

Layer 3: Softer Vegetables and Grains

Ingredients like cucumbers, zucchini, rice, quinoa, and noodles should go on top of the crunchy vegetables to prevent them from touching the dressing and getting soggy.

Layer 4: Protein

Now’s the time to add protein such as chicken, shrimp, nuts, eggs, and cheese.

Layer 5: Greens

Finally, top the salad off with tender greens like lettuce, spinach, and sprouts.

5 from 1 vote
Pad Thai Salad.jpg
Print Recipe

Gluten Free Pad Thai Salad in a Jar Recipe

Prep Time20 mins
Course: Salad
Cuisine: American
Servings: 2 Servings
Calories: 603kcal

Ingredients

For the dressing:

  • 2 tablespoons creamy unsweetened almond butter or peanut butter
  • 2 tablespoons water
  • 1 tablespoon fresh lime juice
  • 1 tablespoon coconut aminos
  • 2 teaspoons sesame oil
  • 2 teaspoons honey
  • 1 garlic clove finely grated or minced
  • ½ teaspoon ground ginger
  • ¼ teaspoon sea salt

For the salad:

  • ¾ cup shelled edamame
  • 1 medium red bell pepper seeded and chopped
  • 1 cup bean sprouts
  • 2 medium carrots shredded
  • 6 ounces gluten-free buckwheat or brown rice noodles cooked according to package directions
  • 1 medium zucchini cut into matchsticks
  • ¼ cup finely chopped fresh cilantro
  • ¼ cup finely chopped fresh basil

Instructions

  • Whisk together all of the ingredients for the dressing. Divide between two 32-ounce Mason jars. Divide the salad ingredients between the jars, layering in the following order: edamame, bell pepper, bean sprouts, carrots, noodles, zucchini, cilantro, and basil. Cover with lids and refrigerate until ready to serve.
  • When ready to serve, pour the salad into a bowl and enjoy.

Nutrition

Nutrition Facts
Gluten Free Pad Thai Salad in a Jar Recipe
Amount Per Serving
Calories 603 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g10%
Sodium 530mg22%
Potassium 771mg22%
Carbohydrates 97g32%
Fiber 14g56%
Sugar 16g18%
Protein 18g36%
Vitamin A 12345IU247%
Vitamin C 93.8mg114%
Calcium 124mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Asian Carrots Dairy Free Easy Edamame Gluten-Free Gluten-Free Recipes Jars Magazine Noodles Pad Thai Summer
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