Salad with Asian Dressing
A crunchy, high-protein vegan salad featuring fresh vegetables and quinoa, tossed in a flavorful Asian dressing. Perfect for quick meal prep and healthy, satisfying lunches.
Equipment
- 1 medium bowl
- 4 16-ounce mason jars optional for meal prep
Ingredients
- ¼ cup low sodium tamari or soy sauce
- ¼ cup plus 1 tablespoon rice vinegar
- 1 tablespoon plus 1 teaspoon maple syrup
- 1 tablespoon toasted sesame oil
- 2 cups chopped cucumber about 1 large
- 2 cups chopped celery about 6 ribs
- 2 cups sweet green peas frozen, thawed
- 2 cups shelled edamame frozen, thawed
- 2 cups cooked quinoa ⅔ cup dry, cooked
- 2 cups chopped baby spinach
- ½ cup chopped cilantro
- ½ cup chopped scallion
- 2 tablespoons plus 2 teaspoons toasted sesame seeds
- Fresh lime juice optional, to taste
Instructions
- Whisk tamari, rice vinegar, maple syrup, and toasted sesame oil in a medium bowl to make the Asian dressing.
- For meal-prep jars, divide dressing equally into four 16-ounce mason jars.
- Layer ½ cup each cucumber, celery, green peas, edamame, quinoa, spinach, 2 tablespoons cilantro, 2 tablespoons scallion, and 2 teaspoons sesame seeds into each jar.
- Seal jars and refrigerate up to 4 days. Shake well before serving and add fresh lime juice to taste.
- Alternatively, combine all salad ingredients in a large bowl, add dressing, and toss to combine before serving.
Notes
- Use frozen shelled edamame, simply thaw before use.
- Store salad or jars in airtight containers refrigerated up to 4 days.
- Customize jar layering order as preferred, keeping greens on top.