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5 from 1 vote

Gluten Free Pad Thai Salad in a Jar Recipe

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

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

Calories: 603kcal | Carbohydrates: 97g | Protein: 18g | Fat: 17g | Saturated Fat: 2g | Sodium: 530mg | Potassium: 771mg | Fiber: 14g | Sugar: 16g | Vitamin A: 12345IU | Vitamin C: 93.8mg | Calcium: 124mg | Iron: 3mg