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.

5 from 1 vote

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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

Cook Time: 30

Total Time: 45

Servings: people

Calories: 355kcal

Author: Tammy Overhoff

Equipment

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

Ingredients

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

Instructions

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.

Notes

**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.

Nutrition