This Thai crunch mason jar salad combines hearty noodles with crunchy vegetables and peanuts plus an amazing peanut dressing that you'll want to eat on its own. Make this salad on prep day and enjoy it hot or cold when hunger calls.
Course Entree, Salad
Keyword avocado, pasta, peanuts
Prep Time 20minutes
Cook Time 15minutes
Total Time 35minutes
Servings 4large mason jars
10ouncepack Ramen wheat noodlesor spaghetti
1tbspmixed color sesame seedswhite + black
1bell pepper cut into strips
1cupshredded purple cabbage
1cupchopped seedless cucumber
For the dressing
1tbspcoconut aminos or soy sauce
1tbsprice wine vinegar
1pinchred pepper flakes
3/4cuppeanut buttermelted slightly in the microwave
Cook ramen according to package until al dente
Toss noodles in 2 tsp of oil and sesame seeds and allow to cool.
For the dressing, combine aminos, vinegar, honey, sesame oil, garlic, ginger, and red pepper flakes in a jar. Add olive oil and blend with stick blender. Pour into a bowl and whisk in heated peanut butter until smooth. Stir in chopped peanuts.
Portion noodles into the bottom third of a large wide-mouth mason jar. Add veggies in layers and top with avocado, peanuts and cilantro.