These healthy, delicious, and portable asian mason jar salads are made with romaine lettuce, red cabbage, carrots, green onion, mandarin oranges, avocados, almonds, and cilantro with a tahini miso dressing.
asian mason jar salads
Recently, one of my friends/followers asked if I had any veggie mason jar recipes that he could prep earlier in the week and take on the go for lunch. I’ve seen these mason jar salads before and always thought they were an amazing idea. I wanted to fulfill my friend’s request so I created my own mason jar salad recipe.
I decided to go in an asian (also sort of springy) direction for these mason jar salads. The salad is made with romaine lettuce, red cabbage, shredded carrots, mandarin oranges, green onions, avocados, toasted almonds, and cilantro. Then, I created this tangy, luscious, addictive tahini miso dressing to go with it. The end result is a gorgeous, delicious, and healthy on-the-go salad perfect for meal prep and work lunches. My friend is going to be very pleased!
the tahini miso dressing
I’m a huge miso and tahini fan! Both are unique with rich, tangy flavor. Together they are magic!
Tahini is a ground sesame seed paste. It’s rich and nutty and adds beautiful flavor and body to dressings. I love it and use it all the time, like in my gyro salad with lemon tahini dressing or fall harvest salad with maple tahini balsamic dressing.
White miso is a Japanese fermented soybean paste that tastes tangy, salty, and savory. It adds depth of flavor and umami to foods. It gives this dressing an unexpected flavor that keeps you coming back for more. I’ve used it before in my honey miso Brussel sprouts which are also amazing! You can find it in most local grocery stores in the refrigerated section (it can be tricky to find so just ask for help finding it!).
Together the tahini and miso make a flavor-packed, crazy good dressing that you are going to want to put on everything. Good thing this recipe makes a big batch! It’s rich and tangy from the miso and tahini, a little more umami from soy sauce, balanced with rice wine vinegar and fresh orange juice, perfectly sweet from the maple syrup, plus, has a luscious, velvety texture. It may be the star of this salad!
tips for making asian mason salad jars
There is sort of a science to making these mason jar salads so they stay fresh in the fridge. The whole purpose of mason jar salads is that you can meal prep your salad beforehand without it getting soggy or ruined.
The key is to add the dressing to the bottom and layer your fruits and veggies from most sturdy to most delicate.
Thus, I first added the red cabbage and carrots to the bottom because they can stand up to the dressing. I recommend cutting the cabbage sort of thick so it doesn’t get soggy in the dressing (I also added another layer at the top to make the salad pretty). I also added the green onions on top of the carrots and cabbage, it’s a bit more delicate of a veggie so I didn’t want it directly touching the dressing.
Next, I added my oranges, avocados, and nuts. These are also pretty hearty (and a little heavier) so you want to add it before the lecture so it does not weigh the lettuce down.
Finally, I added the lecture and cilantro because they are the most delicate and so best if at the top.
can I add other ingredients
Of course! These salad jars would be great with chicken. Or a grain such as brown rice or quinoa. Since both are heartier toppings, I would add them to the bottom of the jar closer to the dressing.
If you make these Asian mason jar salads, please leave a comment below. I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!
Asian Salad Jar with Tahini Miso Dressing
- 1/2 cup tahini
- 2 tablespoons miso
- 3 tablespoons rice wine vinegar
- 3 tablespoons soy
- 5 tablespoons maple syrup
- Juice of one orange
- 1/2 teaspoon dijon
- 1/2 teaspoon salt
- 1/4 cup water
- 1 head of romaine chopped
- 1 cup red cabbage chopped (relatively thick)
- 1 cup shredded carrots
- 4 cuties peeled and separated into segments
- 1 avocado diced
- 1/4 cup roasted almonds
- 1/4 cup cilantro
- 2 green onion stalks chopped
In a small bowl, mix the dressing ingredients together, tahini through salt. Stir until well-mixed. If too thick, add water, a tablespoon at a time, until reach desired consistency.
To build the salad jar, start by adding dressing to the bottom (about 1/4 cup). Next layer the veggies and fruit in the following order, red cabbage, carrots, avocado and oranges, almonds, romaine, and cilantro. The ingredients should make 4 salad jars.
Set in fridge for up to 2 days.
When ready to eat, for salad jar into bow mixx until all the ingredients are well-incorporated and enjoY! l (or mix together in jar)
**Cut the red cabbage into relatively thick strips so it can hold up to the dressing at the bottom of the jar.
** Can also use all the ingredients to make one big salad in one bowl.