Meal Prep Salad: A Delicious, Healthy Time-Saver
This meal prep salad is a delicious and healthy time-saver, perfect for busy days.
Equipment
- oven
- baking tray
- parchment paper
- large heat-safe bowl
- blender
- quart jars
Ingredients
- 16 oz g extra-firm tofu chopped into small cubes
- ½ tbsp ml reduced-sodium tamari
- 1 tbsp ml maple syrup
- 4 oz g dry rice vermicelli noodles
- 1 tsp ml sesame oil
- 1.5 cups g frozen shelled edamame thawed
- 2 medium carrots julienned or shredded
- ¼ small red cabbage head shredded
- ½ tbsp ml lime juice
- 2 small cucumbers finely diced
- 4 small scallions finely sliced
- 1 cup g fresh mint roughly chopped
- 3 tbsp g roasted peanuts roughly chopped
- ¼ cup g peanut butter
- 1 oz g raw ginger root chopped
- 1 tbsp ml hot sauce e.g., sriracha
- ½ cup ml light coconut milk
- 2 tbsp ml reduced-sodium tamari
- 1 tbsp ml rice vinegar
- 1 tbsp ml maple syrup
- 1 tbsp ml lime juice
Instructions
- Preheat oven to 400°F (200°C), line a baking tray with parchment paper, toss tofu with tamari and maple syrup, and bake for 20 minutes.
- Wash and dry vegetables and herbs, then massage shredded cabbage with lime juice to soften.
- Soak rice vermicelli in boiling water for 1 minute less than package instructions, then drain, rinse, and mix with sesame oil.
- Blend peanut butter, ginger, hot sauce, coconut milk, tamari, rice vinegar, maple syrup, and lime juice until smooth.
- Layer ingredients in quart jars starting with dressing, followed by noodles, edamame, tofu, cabbage, carrots, cucumber, scallions, mint, and peanuts.
Notes
Use extra-firm tofu for best texture; adjust dressing for spice level and consistency. Store leftovers in the fridge for up to 5 days or freeze coconut milk in ice cube trays for up to 3 months.