Mason Jar Salads with Miso-Ginger Dressing

Layered in jars with the dressing at the bottom and the greens at the top, these salads stay crisp for up to four days. Each jar holds chickpeas, edamame, shredded cabbage, carrots, bell pepper and cucumber, with a savory miso-ginger dressing that is shaken through just before eating.

The idea is simple: keep the wet ingredients away from the delicate ones until lunchtime. A wide-mouth quart jar holds a generous single serving and makes it easy to tip everything into a bowl.

The layering order and why it matters

Dressing goes on the bottom because it would wilt greens on contact. Directly above it go the ingredients that benefit from sitting in dressing or at least do not mind it: beans, edamame, cucumber and peppers. Shredded cabbage and carrot form a barrier, and the tender greens stay dry at the top. Crunchy toppings like nuts and seeds are best kept separate.

Keep the jars upright in the refrigerator. If one tips over in a bag, the dressing reaches the greens and the salad softens sooner.

About miso

Miso is a fermented soybean paste used throughout Japanese cooking. White (shiro) miso is mild and slightly sweet, yellow is a little stronger, and red miso is deeply savory and salty. For a dressing, white or yellow is the most versatile. Miso is quite salty, so this dressing needs no added salt.

Once opened, store miso in the refrigerator in its tub with the surface pressed flat. It keeps for months and is useful in soups, marinades and glazes.

Making the week easier

Set up an assembly line with all the jars open at once; four jars take about the same time as one. Shred the cabbage and carrot in a food processor if you have one. If you prefer, swap the chickpeas for cubes of baked tofu or shredded cooked chicken partway through the week.

Dressing variations

The jar method works with nearly any dressing. A lemon-tahini dressing pairs well with the same vegetables; a simple vinaigrette of olive oil, red wine vinegar, Dijon mustard and garlic suits Mediterranean jars with chickpeas, olives, feta and tomatoes; and a lime and cilantro dressing goes with black beans, corn, peppers and romaine.

Creamy dressings are fine too, but use slightly less, since they cling more. Whatever you choose, keep the quantity to about three tablespoons per quart jar so the bottom layer does not become a puddle.

Mason Jar Salads with Miso-Ginger Dressing

Layered in jars with the dressing at the bottom and the greens at the top, these salads stay crisp for up to four days. Each jar holds chickpeas, edamame, shredded cabbage, carrots, bell pepper and cucumber, with a savory miso-ginger dressing that is shaken through just before eating.

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Servings: 4 jars

Ingredients Method Notes

Ingredients

  

• 3 tbsp white or yellow miso
• 3 tbsp rice vinegar
• 2 tbsp neutral oil
• 1 tbsp toasted sesame oil
• 1 tbsp fresh ginger finely grated
• 1 tbsp honey or maple syrup
• 2 tbsp water to thin
• 1 can (15 oz) chickpeas rinsed and well drained
• 1 cup shelled edamame thawed
• 1 large carrot shredded
• 1 red bell pepper diced
• 1 cucumber diced
• 2 cups red cabbage finely shredded
• 1/2 cup cooked quinoa or brown rice optional
• 4 cups mixed greens or chopped romaine dried well
• 1/4 cup roasted peanuts or cashews chopped
• 2 green onions sliced

Method

 

1. Whisk the miso, rice vinegar, oils, ginger, honey and water in a bowl or shake in a jar until smooth.
2. Set out four wide-mouth quart jars. Spoon about 3 tablespoons of dressing into the bottom of each.
3. Add the sturdiest, wettest ingredients next: chickpeas and edamame, then cucumber and bell pepper.
4. Layer the carrot and cabbage, then the quinoa or rice if using.
5. Pack the greens on top, pressing gently, and finish with green onions. Put the nuts in a small bag or container so they stay crunchy.
6. Seal and refrigerate. To eat, shake the jar well or tip it into a large bowl and toss, then add the nuts.

Notes

• Dry the greens thoroughly; any water clinging to them is what makes jar salads go limp.
• Fill the jars firmly so the layers do not shift and mix before you are ready.

Storing and reheating

Sealed jars keep in the refrigerator for up to 4 days. The dressing alone keeps for 1 week in a sealed jar.

Substitutions

• Use tahini plus lemon juice instead of miso for a different dressing.
• Swap edamame for black beans or white beans.
• Add mandarin orange segments or mango for sweetness.
• Use pint jars for smaller side salads.

Common questions

Do I need mason jars?

No. Any tall, sealed container works as long as you keep the same order of layers.

Will the cucumber get soggy?

Cucumber holds up for about 4 days in dressing. Pat it dry after dicing for the best texture.

Can I add avocado?

Add it when you eat. Cut avocado browns in the jar.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.