Canned Spicy Thai Salad


This Spicy Thai Salad It includes crunchy purple cabbage and cucumbers, chili roasted sweet potatoes, edamame, quinoa, vegetables, and served with the most delicious homemade spicy Thai peanut sauce. It’s a bit higher than some of the other salads I’ve made, but don’t let that stop you from doing it. With my tips for making it into a mason jar salad, you can put in work on Sunday and enjoy this salad all week.

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One of my favorite salads is the Spicy Thai salad from Panera Bakery. I like it! It includes edamame, roasted carrots, chicken, and all-you-can-drink Thai peanut sauce.

I always order it because it’s one of those salads I’ve never made at home, probably because it requires more work to bake and cook the necessary ingredients.

I don’t eat as much at Panera since going gluten free, and I just learned that Panera Spicy Thai Chicken Salad has been discontinued. So, I decided to put in the effort and create a gluten-free vegan mason jar salad version of the spicy Thai salad.

Other mason jar salad recipes to try are this Healthy Taco Salad in a jar, californiaLychee Salad in a jar, and Southwestern Chicken Salad in a jar.

salad ingredients

Spicy Thai Salad Ingredients.
  • Spicy Thai Peanut Sauce. I like to use my homemade Thai Peanut Salad Dressing For this salad, it’s flavorful, gluten-free, and you can control the spice levels. Seasonings include peanut butter, soy sauce, chili oil, sesame oil, rice vinegar, fresh ginger and garlic, and lime juice. You can also buy peanut butter or condiments from the grocery store; be sure to check the ingredients if you’re concerned about gluten or other additives.
  • mini cucumbers Add a very crunchy texture to this salad and act as a barrier between the sauce and the vegetables in the mason jar. You can also chop 1 or 2 large cucumbers.
  • shredded red cabbage A staple in most Asian-style salads. You can buy cabbage ahead of time and slice it, or keep it simple and buy pre-shredded cabbage from the produce section.
  • shelled edamame Gives salad another layer of texture. It’s a little difficult to find edamame in my grocery store. I ended up buying edamame frozen in the shell. It does take a little time to get the edamame out of the pods, but it’s worth it.
  • Quinoa Provides a layer of grains to a spicy Thai salad for extra bulk while also adding protein and fiber.
  • Baked Sweet Potatoes is my favorite Thai salad ingredient.I like to use this chili variation Baked Sweet Potatoes Recipe Add extra spiciness.
  • baby spinach Mixes or any leafy greens work well for this salad recipe. Shredded lettuce is also good.
  • coriander (not pictured) adds a fresh herb flavor to the salad, and it pairs perfectly with the Thai Peanut Salad Dressing. You can also use fresh basil.
A bowl full of spicy Thai salad followed by a mason jar salad.

cooking skills

  • Substitute with your favorite crunchy veggies. Some favorites include sliced ​​or chopped red, yellow, orange or red peppers, chopped or chopped carrots, chopped zucchini or zoodles, chopped Brussels sprouts. I’ve even used bags of Asian salad mixes.
  • You can substitute brown rice, bulgur, farro, Or other varieties of quinoa as the grain layer.
  • You can add thinly sliced ​​grilled or grilled chicken breasts If you want to add meat.you can even use Shredded grilled chicken or thinly sliced ​​beef for salad.
  • you can change in roasted radishes Sweet potatoes in this salad.
  • If you prefer, cook the sweet potatoes and quinoa a day or two in advance. Sometimes this can make you throw salads together on a day when you want to make them more manageable.
  • Sprinkle with red pepper flakes to make it spicier Serve with peanut butter.
  • Add more crunch by topping the salad with toasted almonds, cashews, peanuts, wonton sticks.
  • For a sweet and spicy flavor, add chopped fresh papaya, green papaya, or mango to the salad. It can be poured from a glass jar and stirred together, or added after the cabbage layer.

Supplies

How to Make Spicy Thai Salad

A step-by-step collage showing how to make a spicy Thai salad.

I’ll show you how to layer this Thai salad into a glass jar.look at mine How to Make Mason Jar Salad If you have any questions, please refer to the tutorial for more information. You can also prepare ingredients and assemble them into a dinner salad.

  • If you haven’t, Baked Sweet Potatoes and boiled quinoa.
  • Both need to be cooled before layering them into mason jars, so I thought it would be helpful to make these the day before if possible.It will be best if you prepare too Thai Peanut Salad Dressing.
  • distribute the ingredients to mason jar Start with the dressing, then layer cucumbers, red cabbage, edamame, chickpeas, quinoa, roasted sweet potatoes, and greens.
  • Cover and store in the refrigerator for up to 5 days.
  • Give the salad a good shake, then pour it into a salad bowl and throw it away when you’re ready to eat. The dressing is thicker than the balsamic vinegar, so it may take a little effort to get all the dressing out.
Spicy Thai salad in a covered mason jar.

storage tips

  • Prepare five salads on Sunday and refrigerate for up to 5 days.
  • You can also prepare ingredients and store them separately in the refrigerator. Assemble the salad the night you want it.
Spicy Thai salad in a jar.In a bowl with layered salad behind

Canned Spicy Thai Salad

This Spicy Thai Salad It includes crunchy purple cabbage and cucumbers, chili roasted sweet potatoes, edamame, quinoa, vegetables, and served with the most delicious homemade spicy Thai peanut sauce.

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course: lunch, lunch recipes

delicacy: Asian

Key words: spicy thai salad, spicy thai salad recipe, thai salad, thai salad recipe

Preparation time: 15 minute

Cooking time: 30 minute

total time: 45 minute

Serving Size: 5 people

Calories: 355kcal

equipment

  • Large-sided baking sheet for sweet potatoes

  • medium sized pan for making quinoa

  • 32 oz mason jar and lid

raw material

  • 10 spoon Thai Peanut Butter
  • 5-6 mini cucumbers Chopped
  • 3 Cup Shredded red cabbage
  • 1 Cup hulled edamame
  • 1 14.5 oz can chickpeas Drain and rinse.
  • 1 1/4 Cup Cooked quinoa or other grains
  • 3 Cup Peeled sweet potatoes and diced about two medium sweet potatoes
  • 5 Cup baby spinach

notes

**Roasted sweet potatoes: Preheat oven to 425 degrees. Toss sweet potatoes with 1 tablespoon olive oil. In a small bowl combine 1 tsp chili powder and 1/2 tsp ground cumin. Toss the seasoning in with the potatoes. Spread potatoes out on a large baking sheet and cook for 40-45 minutes or until cooked through. Set aside to cool.
** Cook the quinoa. Rinse 1/2 cup dried quinoa with water. Then place quinoa in a medium saucepan with 1 cup chicken stock. Cover and bring to a boil. Reduce to a simmer for about 10-15 or until the quinoa has absorbed the liquid and softened. Remove from heat, cover and let stand for about 5 minutes. Fluff with a fork.
storage tips
Prepare five salads on Sunday and refrigerate for up to 5 days.
You can also prepare ingredients and store them separately in the refrigerator. Assemble the salad the night you want it.

Nutrition

Serve: 1G | Calories: 355kcal | carbohydrate: 54G | protein: 14G | fat: 7G | Saturated fat: 1G | fiber: 10G | sugar: 13G

Other Healthy Mason Jar Salads

View all my Mason Jar Salad Recipe.






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