Asian Crunch Salad Jars

Gluten-Free High-Protein


Step 1. Cut the tempeh into ½-inch cubes.

Step 2. Transfer the cubes to a large rimmed nonstick baking sheet. Toss with olive oil, garlic powder, and salt. Bake the tempeh for about 15 minutes, or until golden brown.

Step 3: Transfer the peanut butter, tamari, maple syrup, rice vinegar, toasted sesame oil, ginger, and lime juice to a medium jar or bowl. Whisk well until fully incorporated.

Step 4. Make salad jars: Place 4 (24-ounce) Mason jars in a row. Divide the dressing evenly between the 4 jars. Then add red cabbage, carrot ribbons, edamame, green onion, cilantro, and chopped peanuts. Cover and refrigerate for up to 5 days.

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Full Recipe: