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Spicy Thai Salad in a Jar. In a bowl with layered salads in the back

Spicy Thai Salad in a Jar

This Spicy Thai salad includes crunchy purple cabbage and cucumber, chili roasted sweet potatoes, edamame, quinoa, greens, and dressed with the most delicious homemade Spicy Thai peanut dressing.
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Course: Lunch, lunch recipe
Cuisine: Asian
Keyword: spicy Thai Salad, spicy thai salad recipe, thai salad, thai salad recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 5 people
Calories: 355kcal


  • large rimmed baking sheet to make the sweet potatoes
  • medium sauce pan to make the quinoa
  • 32 ounce mason jars and lids


  • 10 tablespoons Thai Peanut Dressing
  • 5-6 mini cucumbers chopped
  • 3 cups shredded red cabbage
  • 1 cup shelled edamame
  • 1 14.5 ounce can of chickpeas drained and rinsed.
  • 1 1/4 cups cooked quinoa or other grains
  • 3 cups peeled sweet potatoes cut into small cubes about two medium-sized sweet potatoes
  • 5 cups baby spinach


  • If you haven't already, roast the sweet potatoes and cook the quinoa. Both need to cool before layering them into the mason jar, so I think it's helpful to make these the day before if possible. See notes below.
  • Prepare the Thai peanut salad dressing
  • Divide the ingredients among the mason jars starting with the dressing, then layer the cucumbers, red cabbage, edamame, chickpeas, quinoa, roasted sweet potatoes, and top with the greens.
  • Put the lid on and store it in the refrigerator for up to 5 days.
  • When you're ready to eat, give the salad a good shake, and then dump it into a salad bow and tossl when you're ready to eat. The dressing is thicker than a vinaigrette, so it might take a little effort to get all of the dressing out. 


**To roast the sweet potatoes: Preheat the oven to 425 degrees. Toss the sweet potatoes with 1 tablespoon of olive oil. In a small bowl mix together 1 teaspoon chili powder and 1/2 teaspoon ground cumin. Toss the seasoning in with the potatoes. Spread the potatoes out on a large baking sheet and cook for 40-45 minutes or until roasted. Set aside to cool.
** To cook the quinoa. Rinse 1/2 cup of dry quinoa with water. Then place the quinoa in a medium saucepan with 1 cup of chicken broth. Cover and bring to a boil. Reduce to a simmer and cook for about 10-15 or until the quinoa has absorbed the liquid and is tender. Remove from the heat and let it sit covered 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 the ingredients and store them separately in the refrigerator. Assemble the salad on the nights you want to eat it.


Serving: 1g | Calories: 355kcal | Carbohydrates: 54g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Fiber: 10g | Sugar: 13g