This is the fifth salad-inspiration combo from the 6-week “On-the-Go Jar Salad” series. Respect your journey and don’t let busy-ness compromise your health goals—prep a handful of these salads for quick meals that travel well to the office, in a cooler, or on roadtrips. Keep jar upright during transport, then shake and enjoy. If you’re not adding dressing to the jar (during plane travel, for instance), find a lemon wedge, pepper, and/or olive oil (check a food court), which makes a nice, simple dressing.
These are amounts for pint-sized jars—please adjust salad fixin quantities as you see fit. Dressing amounts are also for one serving, so increase amounts based on the servings you need. Store in the fridge for up to 7 days.
Layer 1: Dressing
1 tbsp coconut aminos*
1 tsp fresh lime juice
1 tsp unsalted almond butter
1/4 tsp sriracha or any hot sauce (go for 1 or 2 tsp if you like heat)
1 tsp maple syrup
1 tsp toasted sesame oil
2 tsp mellow miso (like brown rice or chickpea miso)
* Coconut aminos are a gluten-free, soy-free soy sauce alternative. Feel free to use tamari, nama shoyu or soy sauce if you don’t have any sensitivities.
Layer 2: 1/2–3/4 cup purple cabbage, shredded or chopped
Layer 3: 1–2 tbsp sliced, green onion
Layer 4: 1/3 cup sliced radish
Layer 5: 1–2 tsp toasted sesame seeds
Layer 6: 1/4 cup sugar snap peas, strings removed and sliced
Layer 6: 2–3 tbsp fresh cilantro leaves
1. Whisk together dressing ingredients.
2. Toss your radish in a little lime juice to prevent oxidation.
3. Beginning with layer 1 as the bottom, fill jar in layers upwards from there.
1. Try any cabbage you like.
2. Add shredded kale and/or carrots, too.
Now, I want to hear from YU.
Have you tried making On-the-Go Jar Salads yet? What’s your idea of the perfect combo?
Tell us with a comment below.