Asian Crunch Salad Jars
Cut the tempeh into ½-inch cubes.
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.
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.
Click link to sign up for my FREE newsletter: