This mason jar Thai chopped salad has colorful and fresh ingredients, a flavorful dressing, and a convenient storage process that allows for quick and easy eating. There is no cooking required for this recipe and you can make a handful of these jars to eat all week.
Wash and dry all of your veggies and greens thoroughly. I recommend doing this an hour or so ahead of time to ensure all of the ingredients are dry.
Roughly chop the baby kale, dice the peppers into ½-inch pieces, and finely chop the cilantro. Get your other ingredients into bowls ahead of the layering step.
While your veggies are drying, you can prepare the dressing. Peel the garlic and mince it finely, adding it directly to an extra mason jar. Add the oil, sesame oil, soy sauce, rice vinegar, honey, and lime juice to the mason jar. Seal the lid tightly and shake until well combined. Set aside.
Line your mason jars on the counter. First add the dressing. Use about 3 tablespoons in each jar. Next add the edamame, peppers, and carrots. Top the veggies with kale and cilantro. and a sprinkle of cashews.
Sprinkle the salad with cashews. If you’re not going to eat the salad for a day or two, wait to add the cashews until a few hours before you eat or they will lose their crunch. Place the lids on the jars, tighten, and pop them in the fridge for a quick and easy meal all week long.