Preparing meals ahead of time is a great way to ensure you're getting all the vegetables you need, so do your future-self a favour and prep these for the week. These salad jars are hearty and satisfying. Yum!!
Ingredients
Spicy Peanut Sauce
1/4 cup natural peanut butter
1 tbsp. ACV
2 tbsp. tamari
1 tbsp. sesame oil
1 tbsp. garlic, crushed
1 tbsp. ginger, grated
1 tbsp. hot sauce, adjust to taste
2 tbsp. water, adjust for desired consistency
Salad
1 cup quinoa, cooked & cooled
1 bunch kale, chopped
1 bunch cilantro, chopped
1 small red cabbage, shredded
1 red pepper, chopped
2 medium carrots, shredded
2 tbsp. olive oil
Instructions
1. Cook quinoa according to package instructions, then let cool in the fridge for at least 30 minutes.
2. Blend or whisk together the sauce ingredients.
3. Spend a few minutes massaging olive oil into the chopped kale, this makes it much softer.
4. Distribute ingredients evenly between your jars (any jar size will work, I used three 750mL jars). To keep things fresh, I like to layer the ingredients in the following order: Peanut sauce, red peppers, cabbage, quinoa, kale, carrot, cilantro.
Notes
- Will stay fresh for at least 3 days in the fridge
- The sauce will harden a bit, I recommend taking the jar out of the fridge about an hour before serving
- Tamari is just a healthier substitute to soy sauce, I use a 1:1 ratio
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