Carrot noodle salad in a jar
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Spiralized carrot, roasted bell pepper, cashews, hemp seeds and spinach over a sweet chili sesame sauce in one 24-ounce jar.
Ingredients
- 1 tablespoon toasted sesame oil
- 1 tablespoon Thai sweet red chili sauce
- 1⁄2 teaspoon Garlic Powder
- 1 teaspoon rice vinegar
- 1 teaspoon Soy Sauce
- 1 teaspoon Dark Amber Maple Syrup
- 1 tablespoon toasted sesame seeds
- 1 Carrot (spiralized, or julienned)
- 1 roasted bell pepper
- 2 tablespoons Bob’s Red Mill hulled hemp seeds
- 1⁄3 cup cashews (plain or flavored, like Asian Sesame)
- 2 cups Spinach (or sub your favorite greens)
Equipment
- mason jars
- cutting board
- chef’s knife
- baking sheet
Directions
- Stir the sauce ingredients together in a small bowl: sesame oil, sweet red chili, garlic powder, rice vinegar, soy sauce, maple syrup and sesame seeds.
- Roast the bell pepper in a toaster oven or regular oven at 425 degrees for 15 minutes.
- Layer the salad in the mason jar from the bottom up: dressing, spiralized carrot, roasted bell pepper, hemp seeds, cashews, spinach. Pack it in firmly so the layers hold. Put the lid on.
- When you are ready to eat, tip the jar into a large salad bowl and stir.
Notes
Keep refrigerated at 40°F (4°C) or below.
Eat within 3 to 5 days.
Eat within 3 to 5 days.
Nutrition
Serving: 314g | Calories: 381kcal | Carbohydrates: 26g | Protein: 12g | Fat: 29g | Saturated Fat: 3.6g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 524mg | Potassium: 1100mg | Fiber: 7g | Sugar: 14g | Vitamin A: 16339IU | Vitamin C: 117mg | Calcium: 204mg | Iron: 5.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); Thai sweet red chili sauce counted as sweet chili sauce (as ketchup), (spiralized (the first choice counted), bell pepper counted as green bell pepper, Bob's Red Mill hulled hemp seeds counted as hemp hearts, Spinach (the first choice counted). Brands and portions vary, so use it only as an approximation.