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.
Gluten Free Pad Thai Salad in a Jar Recipe
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
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