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Mason Jar Salads with Miso-Ginger Dressing

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
Total Time 30 minutes
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.