Layered Veggie Bliss In A Jar It makes getting your daily dose of vegetables so easy
1 (12-ounce) bag frozen shelled edamame
¼ cup sesame oil
2 tablespoons rice vinegar
¼ cup soy sauce or tamari
1 teaspoon chili garlic sauce
Red onion or scallions, sliced thin or chopped
Red cabbage, thinly sliced
Cherry tomatoes, halved or quartered
Fresh baby spinach leaves, 5 to 8 ounces
Fresh cilantro leaves
Peanuts, roasted and salted
Bring 2 cups of water to a boil in a saucepan. Add edamame and boil for 3 minutes. Remove saucepan from heat and allow to sit for 2 minutes. Drain edamame and set aside.
In a small bowl, make dressing by whisking sesame oil with rice vinegar, soy sauce and chili garlic sauce until well blended.
Pour about 2 tablespoons dressing in bottom of each of 4 (32-ounce) jars. Add ½ cup cooked edamame to each jar. Layer remaining ingredients into jar in order listed. Screw lids on jars. Refrigerate.
When it’s time to eat, dump salad jar into a shallow bowl or a plate. Makes 4 (1 quart) jars of salad.
Light-colored nutty-flavored sesame oil or more pungently flavored dark toasted sesame oil can be used to make the dressing. I use the toasted sesame oil.
Chili Garlic Sauce can be added to stir-fry dishes, marinades for chicken and pork, soups, sauces and scrambled eggs. Mix a little into your sandwich spread to spice up your lunch. If you’re still not convinced you should buy a jar of chili garlic sauce, substitute a dash of hot pepper sauce or whisk some dried red pepper flakes and minced garlic into the dressing.