It’s march, and you know what that means?
And you know what sunshine means for this lady? Being able to post pictures and recipes on this blog again! I know, it has been awhile. I’m sorry. I missed you too. Yes, even you over there in the yellow shirt.
Sunshine means that I can finally take pictures again, because all of the pictures you see here on this blog are actually taken outside on our apartment porch. I’ll admit, it a heck of a lot easier taking pictures outside than it is in a tiny apartment that gets zero direct sunlight.
So, in my way of celebrating being able to blog again, I’m posting this recipe that I’m excited to share with all of you. If you have been on pinterest or food gawker, you may have seen a bit of a pattern of these “jar salads” popping up all over the place. A jar salad is basically that, a salad in a jar. What’s the big deal with these jar salads, you may ask? If you make them correctly, you can make a bunch of these salads and they stay fresh and crisp for a whole week.
That’s right, a whole week. Talk about a big time-saver if you have to grab lunch real quick.
Here’s how the layers work in this particular salad:
This is the first jar salad I’ve made, and since then, I have made others. Don’t worry, you’ll be seeing more of these jar salads on this blog. The thing that makes me happy about these, especially, is that my husband actually really likes them. After I made this jar salad for his work lunches, he requested that I do this more often. In his words, “I felt full the rest of the afternoon.” That’s an accomplishment in my book. So you got a hungry hubby that you wanna impress? Try this out.
On top of this salad being a great grab-and-go lunch, and being hubby-approved…this salad is very healthy and good for ya. Edamame is a complete protein, and is a “super food” (in other words, it’s crazy good for your body in many ways). Your body will be thanking you for eating this!
Recipe adapted from: Foxes Loves Lemons
Asian Noodle Jar Salad
Here’s what you’ll need:
Soba noodles, cooked, drained and cooled
2 cups of shelled cooked edamame
1 red bell pepper, chopped
2 carrots, shredded finely
Peanuts and crunchy chow mein noodles for topping
Asian Peanut Sauce
For the sauce:
3 heaping tbsp. of peanut butter
1/2 cup rice vinegar
1/3 cup soy sauce
Drizzle of sesame oil
1/2 to 1 cup water, depending on how runny you like your sauce
2 tsp. plum sauce
2 tsp. hoisin sauce
1 tsp. sriracha sauce (chili sauce)
1 tsp. ground ginger
1/2 tsp. salt
1. Combine all the ingredients for the sauce together – taste test. Adjust seasonings to your liking. Put in fridge to chill.
2. Layer the salad: first, pour in a few tablespoons of the sauce, then 1/2 cup of noodles, then 1/2 cup of edamame, then red bell pepper and carrots. Top with peanuts. It is recommended that you don’t add the crunchy chow mein noodles until the day you eat this salad, as they soften quickly.
3. Tighten on the lid and store in fridge for up to one week. Presto!
When you’re ready to dig in, simply pour out the salad into a bowl, stir and enjoy!