Spring Roll Salad In a Jar

• Vegan
• Gluten free

• Produce

  • 1 Beijing cabbage
  • 1 Cabbage 2 tbsp, Purple
  • 1 Carrot
  • 1 Coriander
  • 1 Cucumber
  • 1 Mint, leaves
  • 1/2 cup Yellow and green bell peppers cut into long strips, Red

• Condiments

  • 2 tsp Lemon juice
  • 1 tbsp Peanut butter
  • 1 tsp Soy sauce
  • 1 tbsp Sriracha sauce

• Pasta & Grains

  • 50 g Rice noodles

Found on tomatoblues.com

Description

Ingredients

• Cucumber 1 peeled and cut into julienne
• Carrot 1 smallish peeled and cut into julienne
• Red, yellow and green bell peppers cut into long strips ½ c
• Beijing Cabbage ¼ c shredded
• Purple cabbage 2 tbsp shredded
• Mint leaves 10 chopped finely
• Coriander leaves 2 tbsp chopped finely
• Uncooked rice noodles 50 g
• For The Dressing
• Peanut butter 1 tbsp
• Sriracha sauce 1 tbsp
• Soy sauce 1 tsp
• Lemon juice 2 tsp

Directions

• Cook rice noodles according to package instructions. Once done, drain water completely.
• To make the dressing, place peanut butter, soy sauce, sriracha and lemon juice in a bowl.
• Whisk thoroughly till smooth. Your dressing is ready.
• In a small mason jar, place the carrots at the bottom and proceed making layers alternating between veggies, herbs and noodles.
• Once you have assembled layers covering half the jar, spoon the dressing over the top most layer.
• Assemble the remaining veggies, noodles and herbs in layers.
• Chill in the fridge for an hour.
• Serve cold.