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Home » Recipe Index » Lunch/Dinner Entree

Asian Salad in a Jar

Modified: May 5, 2025 · Published: Mar 19, 2022 by Gigi & Sersie · This post may contain affiliate links.

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This Asian Salad in a Jar is a vibrant, flavor-packed powerhouse of layered crisp veggies, hearty brown rice, and edamame in a zesty Vegan Peanut Sauce. It's the perfect meal prep, grab-and-go healthy salad. Peanut allergy? Use this Sunflower Butter Sauce instead.

side view close up of Asian salad in a jar with a bowl of mixed salad greens blurred in the background.

This Asian salad in a jar is a sister to the meal prep OG, Southwestern Salad in a Jar.

Jump to:
  • What You'll Need to Make This Salad in a Jar Recipe
  • How to Make Salad in a Jar
  • How to Assemble Salad in a Jar Containers
  • How to Serve
  • Related Salad Recipes to Check Out
  • Asian Salad in a Jar

What You'll Need to Make This Salad in a Jar Recipe

  1. Peanut Sauce (or Sweet and Tangy Sunflower Butter Sauce)
  2. Red onion
  3. Carrot
  4. Cucumber
  5. Red cabbage
  6. Edamame, shelled
  7. Brown (or black) rice
  8. Nori seaweed, sheet
  9. Kale (or collard greens)
  10. Mixed baby salad greens (or chopped Romaine or arugula), for serving

You'll also need three 32-ounce quart-size (946 ml) mason jars with lids.

You can also add a sprinkle of sesame seeds (optional).

top view close up of the 10 key ingredients to make Asian Salad in a Jar.
The 10 key ingredients for Asian Salad in a Jar

This combination is reminiscent of the Asian Noodle Salad and Spectacular Sushi Salad but in a meal prep form.

How to Make Salad in a Jar

Start by preparing the brown or black rice, and shelled edamame.

Cook the brown (or black) rice and shelled edamame according to package instructions. To speed up the cooling process, spread cooked rice onto a shallow baking sheet or large plate and put it in the refrigerator while you prepare the remaining ingredients. To cool edamame, simply put it into a strainer and run under cold water for a few seconds.

Prepare the Vegan Peanut Sauce according to recipe instructions and set aside.

Prepare other vegetables and nori. See Pro Tip below.

Assemble the salad in a jar using three 32-ounce or quart-size (946 ml) mason jars. Line up the jars and start by pouring ⅓ cup of Peanut Sauce. Then layer the red onion, carrot, cucumber, purple cabbage, edamame, nori, brown rice, and kale. Adding the kale at the top keeps it from getting soggy. Sprinkle optional sesame seeds, if using. See How to Assemble the Salad Jar Below for further step-by-step instructions.

Pro Tip for preparing nori

An easy way to ensure you get an even distribution of nori seaweed in your salad is to use kitchen scissors to cut into thin strips.

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  1. Grab a clean (and dry) pair of kitchen scissors.
  2. Cut the nori sheet into four or five long strips.
  3. Stack the long strips and cut them into smaller bite-size strips as shown below.
cutting nori sheet with kitchen scissors
cutting nori sheet using kitchen scissors

How to Assemble Salad in a Jar Containers

There are different ways to assemble the salad in the jar, but two key considerations for having a salad that stays fresh for the 4 to 5 days you may have it in your refrigerator. First, the Vegan Peanut Sauce always goes on the bottom. Second, the kale or collard greens are always at the top with any seeds you decide to add.

Be sure to consider the second layer that goes on top of the sauce. Often, it's the chopped onion, carrot, or cucumber because these veggies have a high water content. If you add the brown rice as the second layer, it may absorb some of the moisture from the sauce, so choose it intentionally.

three 32 ounce glass mason jars lined up on a kitchen counter with ⅓ cup peanut sauce at the bottom
Add ⅓ cup of Peanut Sauce to the bottom of each jar.
three mason jars with chopped red onion being added
Evenly distribute the chopped red onion to each jar.
three mason jars with shredded carrot being added
Add in ⅓ cup of shredded carrot to each container.
three mason jars with sliced cucumbers being added
Evenly distribute the thinly sliced cucumber to each jar.
three mason jars with thinly sliced purple cabbage being added
Add ⅓ cup of thinly sliced purple cabbage to each jar.
three mason jars with ½ cup edamame being added
Add ½ cup of cooked and cooled shelled edamame to each jar.
three mason jars with chopped nori being added
Evenly distribute the chopped nori sheet between each jar.
three mason jars with ½ cup cooked brown rice being added to each jar
Add ½ cup of cooked and cooled brown (or black rice) to each jar.
three mason jars with finely chopped kale being added
Add ½ cup of chopped kale (or collard greens) to each jar.

If using, sprinkle sesame seeds on top of the chopped kale. Secure the lids and store them in the refrigerator for up to 4 days.

side view close up of 3 Asian salads in a jar lined up on a white marble surface

How to Serve

When ready to eat, shake the jar to combine the ingredients and add to a large bed (about 3 to 4 cups) of mixed salad greens, chopped romaine lettuce, or arugula. Enjoy!

Related Salad Recipes to Check Out

  • Asian noodle salad loaded with colorful vegetables in a bowl.
    Asian Noodle Salad
  • side view close up of Southwestern Salad in a Jar
    Southwestern Salad in a Jar
  • A mango coleslaw salad in a bowl with a variety of vegetables and creamy cashew sauce.
    Mango Coleslaw
  • side view close up of a mound of vegan tuna salad made from carrots in a white bowl on wood surface
    Vegan Tuna Salad

We hope you love this Asian Salad in a Jar, and that it becomes a meal prep favorite for you too. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!

side view close up of three Asian salads in a jar lined up side by side

Asian Salad in a Jar

5 from 2 votes
Course: Lunch/Dinner Entrée
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 50 minutes minutes
Servings: 3
Calories: 490kcal
Author: Gigi & Sersie
Print Pin Rate
This Asian Salad in a Jar is the sister to the meal prep OG, Southwestern Salad in a Jar. Made with a flavor-packed peanut sauce, this salad-in-a-jar recipe is delicious, filling, healthy, and gluten-free. 

Ingredients  

  • 1 cup Peanut Sauce Vegan or Sweet and Tangy Sunflower Butter Sauce
  • ¾ cup red onion
  • 1 cup shredded carrot about 1 large carrot
  • 1 ½ cups of thinly sliced cucumber about 1 cucumber
  • 1 cup shredded or thinly sliced purple cabbage
  • 1 ½ cups shelled edamame
  • 1 nori sheet chopped
  • 1 ½ cups cooked brown or black rice
  • 1 ½ cups kale or collard greens, chopped
  • 9 to 12 cups of mixed baby salad greens for serving okay to sub chopped romaine or arugula

Optional

  • 1 tsp sesame seeds
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Instructions

  • Start by preparing the brown or black rice, and shelled edamame.
  • Cook the brown (or black) rice and shelled edamame according to package instructions. To speed up the cooling process, spread cooked rice onto a shallow baking sheet or large plate and put it in the refrigerator while you prepare the remaining ingredients. To cool edamame, simply put it into a strainer and run under cold water for a few seconds.
  • Prepare the Peanut Sauce and set it aside.
  • Prepare other vegetables and nori. Use clean kitchen scissors to cut the nori sheet into small bite size pieces.
  • Assemble the salad in a jar using three 32-ounce or quart-size (946 ml) mason jars. Line up the jars and start by pouring ⅓ cup of Peanut Sauce. Then layer the red onion, carrot, cucumber, purple cabbage, edamame, nori, brown rice, and kale. Adding the kale at the top keeps it from getting soggy. Sprinkle optional sesame seeds, if using.
  • When ready to eat, shake the jar to combine the ingredients and add to a large bed (about 3 to 4 cups) of mixed salad greens, chopped romaine lettuce, or arugula. Enjoy!

Notes

EQUIPMENT / SUPPLIES

  1. Knife
  2. Cutting board
  3. Grater
  4. Measuring cup
  5. Measuring spoons
  6. Small pot (to make edamame)
  7. Medium pot or rice cooker to make the rice
  8. colander
  9. kitchen scissors
  10. Mini blender (for dressing)
  11. 32 oz mason jars

Nutrition

Calories: 490kcal | Carbohydrates: 68g | Protein: 18g | Fat: 15g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 1199mg | Potassium: 1063mg | Fiber: 8g | Sugar: 22g | Vitamin A: 10266IU | Vitamin C: 69mg | Calcium: 170mg | Iron: 4mg
Did You Make This Recipe?Share a photo and tag us @danielsplaterecipes — we can't wait to see what you've made!

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Gigi & Sersie

Gigi Carter and Sersie Blue have over 25 years of combined experience in plant-based nutrition and health coaching. Their passion for healthy eating inspired them to create Daniel’s Plate, a recipe site focused on whole food, plant-based meals.

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Reader Interactions

Comments

  1. Gigi & Sersie

    May 23, 2025 at 4:06 am

    5 stars
    The flavor of this salad is fantastic! The peanut sauce with the black rice, edamame and veggies is the perfect combo.

    Reply
  2. Veronica

    April 22, 2024 at 4:27 pm

    So far my favorite Salad in a Jar recipes. Absolutely delicious.

    Reply
    • Gigi & Sersie

      April 23, 2024 at 4:22 am

      Wonderful! Thank you, Veronica. We're so glad you like it. 🙂

      Reply
  3. Kim

    April 24, 2023 at 4:13 pm

    5 stars
    It was delicious!

    Reply
    • Gigi & Sersie

      April 29, 2023 at 12:33 pm

      Thanks Kim. We're so glad you enjoyed it!

      Reply
5 from 2 votes

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