Chopped Asian Mason Jar Salad Recipe | Life by Daily Burn

Name: Chopped Asian Mason Jar Salad Recipe | Life by Daily Burn
Ingredients: In a blender combine the sesame oil, lime juice, soy sauce, nut butter, sweetener and grated ginger. Blend until smooth.; Pour the dressing into the bottom of a wide-mouthed clean mason jar. Next add the cubed cucumber, edamame, yellow pepper, grated carrot, red pepper, red cabbage and quinoa.; Tightly seal with the lid and store the jar in the fridge. The salad can last up to two days in the fridge.; When ready to eat, simply shake the ingredients out of the jar into a bowl. The salad may require a quick tossing to mix the dressing and ingredients together.

dailyburn.com

Tired of the same old packed lunches? Shake things up with this vibrant mason jar salad that’s healthy, delicious and stored in an easy-to-transport glass jar.

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Ingredients

In a blender combine the sesame oil, lime juice, soy sauce, nut butter, sweetener and grated ginger. Blend until smooth.
Pour the dressing into the bottom of a wide-mouthed clean mason jar. Next add the cubed cucumber, edamame, yellow pepper, grated carrot, red pepper, red cabbage and quinoa.
Tightly seal with the lid and store the jar in the fridge. The salad can last up to two days in the fridge.
When ready to eat, simply shake the ingredients out of the jar into a bowl. The salad may require a quick tossing to mix the dressing and ingredients together.