Asian Chopped Salad with Sesame Soy Vinaigrette (In a Jar)
This bright, Asian-inspired chopped salad layers edamame, bell peppers, shredded carrots, snow peas, scallions, purple cabbage and romaine, finished with a simple sesame-soy vinaigrette. Packed into mason jars, each jar holds a generous serving—perfect for an easy lunch on the go or for sharing as a side. The salad stores well in the refrigerator and makes weekday meal prep effortless.
Why This Works
Using mason jars to assemble salads keeps ingredients crisp and avoids sogginess by separating the dressing from the greens. Heavier or sturdier items that tolerate dressing—like edamame and bell peppers—go closest to the dressing. Tender greens stay at the top, so they only meet the dressing when you shake or pour the jar right before eating. These jars will stay fresh in the refrigerator for up to a week, making them ideal for prep-ahead lunches.
Ingredients
- For the salad:
- 1 ½ cups shelled edamame
- 1 medium red bell pepper, thinly sliced, then cut into 1-inch pieces
- 1 medium yellow bell pepper, thinly sliced, then cut into 1-inch pieces
- 1 cup thinly sliced snow peas
- 1 cup shredded carrots
- 4 scallions, chopped
- 4 cups shredded purple cabbage (about ½ small head)
- 4 cups chopped romaine lettuce (about 1 small head)
- For the sesame-soy dressing:
- 2 tablespoons soy sauce or gluten-free tamari
- 2 tablespoons fresh lemon juice (from about 1 lemon)
- 2 teaspoons honey
- 1 teaspoon grated fresh ginger
- 1 garlic clove, crushed
- 2 ½ tablespoons canola oil, light olive oil or grapeseed oil
- ½ tablespoon sesame oil
- 1 teaspoon sesame seeds
Instructions
- Prepare the dressing: In a small jar or bowl, combine the soy sauce (or tamari), lemon juice, honey, grated ginger, crushed garlic, canola (or light olive/grapeseed) oil, sesame oil and sesame seeds. Close the jar and shake well, or whisk until the dressing is emulsified and smooth.
- Divide the dressing: Spoon about 2 tablespoons of dressing into the bottom of each of four large quart-sized mason jars. The dressing layer will keep the salad ingredients from getting soggy.
- Layer the salad: Evenly divide the edamame among the jars and place it over the dressing. Add the bell peppers, shredded carrots, snow peas, chopped scallions, shredded purple cabbage, and finish with the chopped romaine lettuce on top. Put lids on the jars.
- Store: Refrigerate the sealed jars until ready to eat. Properly stored, they will stay fresh for up to one week.
- To serve: Just before eating, shake each jar vigorously to toss the dressing with the salad, then pour the contents onto a plate or into a bowl. Alternatively, you can open the jar and toss the contents directly with the remaining dressing.
Serving Suggestions and Variations
This salad is a great base—add cooked chicken, tofu, shrimp or sliced steak to make it a heartier entree. For a crunchier texture, sprinkle toasted almonds or chopped peanuts over the salad when serving. Swap lemon juice for rice vinegar for a milder acidity, or use maple syrup instead of honey for a vegan alternative. If you prefer more heat, add a dash of sriracha or a few pinches of crushed red pepper to the dressing.
Make-Ahead Tips
Assemble jars without the lettuce if you want to extend shelf life even longer and add the greens the night before serving. Pack dressing separately if you prefer to control dressing-to-salad ratio at mealtime. Use wide-mouth quart jars to make filling and shaking easier.
Nutrition (per serving)
Serving: 1 jar (approximately 3 cups salad + 2 tbsp dressing)
Calories: 231 kcal • Carbohydrates: 23 g • Protein: 8 g • Fat: 13.5 g • Fiber: 7.5 g • Sodium: 404 mg • Sugar: 12 g
Final Notes
This Asian chopped salad in a jar is convenient, colorful and full of texture. It’s ideal for busy weekdays, work lunches, or as a shareable side. The sesame-soy dressing ties the vegetables together with a bright, savory finish that complements a wide range of proteins and grain bowls.
Pin it to save for later or prepare several jars at once for a stress-free week of lunches.