Asian Jam Jar Salad
I’ve written about the Mom Lunch Problem before. I’m pretty sure it’s universal – if you’re a working mom or a stay at home mom or something in between, we live off of lunches made of crackers and snatches of whatever we can find.
The problem is that, besides being unhealthy, it forces me to rely on afternoon caffeine and sugar to keep moving until dinner.
So I started a category of recipes called Mommy’s Lunches for make-ahead lunches that we can grab and eat straight from the fridge. It’s such a huge help to have a large batch of something healthy that I can munch on all week.
For this recipe, you’ll need a sharp knife for chopping some veggies and a powerful blender for making our Ginger Salad Dressing. You’ll end up with three quart sized salad jars (or you could make smaller pint-sized salads if you’re not a huge lunch eater, but I have no problem polishing off a quart sized salad).
First off, bring a large pot of water to a boil and prepare your pad thai rice noodles according to the package directions.
While that’s cooking, make the easy Asian ginger salad dressing . Your noodles should be done now – drain them and rinse in cold water until they’re room temperature. If you’re working with raw edamame, keep some of the hot noodle water to put the edamame in to cook while you cut the veggies.
Then, chop up your head of broccoli. Don’t pitch the stem – just cut it up in thin strips and then chop the strips.
Move on to your cucumber. Cut it in half and take a spoon to the middle to remove the seeds, otherwise they’ll get yucky in your jar. Chop the seeded cucumber.
Cut up and seed the red bell pepper, and then peel and grate your carrots.
Pour 1/3 c. dressing in the bottom of a quart sized mason jar.
Toss in 1 c. of broccoli (florets, stem, and all).
Add about one third of the grated carrots and pack it down slightly.
Now, grab one third of the cooled noodles and add them, pushing down a bit as you add.
Take about one third of your drained edamame and add them to the jar.
And follow that with the red bell pepper…
…and then the cucumber.
Honestly, you can add this stuff in any order you want; I just like to alternate the colors so it’s prettier. I do think the broccoli should go on the bottom (as opposed to the cucumber) since it won’t get mushy sitting in the dressing. Repeat with two more quart sized jars.
Screw on the lid and pop in the fridge. They’ll keep there for a few days. Pour it all out into a bowl, stir, and enjoy!
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