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Thai Peanut Salad in a Jar (Vegetarian)

This Thai peanut salad is filled with crunchy purple cabbage and cucumber, roasted sweet potatoes, edamame, quinoa, greens, and dressed with the most delicious homemade Thai peanut dressing. It’s a little more high maintenance than some of the other salads I make but don’t let that stop you from making it. With my tips for making this into a mason jar salad, you can put in the work on Sunday to enjoy this salad all week. This is a salad that’s worth making over and over again!
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 5
Calories: 355kcal
Author: Organize Yourself Skinny


  • 5 wide-mouth mason jars
  • 10 tablespoons Thai Peanut Dressing
  • 5-6 mini cucumbers chopped
  • 3 cups shredded red cabbage
  • 2 cups shelled edamame
  • 1 14.5 ounce can of chickpeas, drained and rinsed
  • 1 1/4 cups cooked quinoa or other grains
  • 3 cups cubed peeled sweet potatoes roasted
  • 5 cups greens


  • Divide all of the remaining ingredients into 5 equal sections, then add to each jar. Make sure to follow this exact order to keep your ingredients fresh.
  • Start with the dressing and then layer the cucumbers, red cabbage, edamame, chickpeas, quinoa, roasted sweet potatoes, and top with the greens.
  • Put the lid on and store in the refrigerator for up to 5 days.
  • When you're ready to eat, give the salad a good shake and then dump into a bowl.


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