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Cheryl Wixson
For an easy grab & go lunch, Build this salad in a mason jar


For the Veggie Noodle Salad per person:

  • 1 cup cooked noodles
  • 1 teaspoon sesame oil
  • 1/2 cup grated carrots
  • 1/4 cup chopped red cabbage
  • 1/4 cup chopped kale
  • 1 tablespoon chopped scallions

For the Spicy Peanut Dressing:

  • 1/3 cup peanut butter
  • 2 tablespoons Rice vinegar
  • 2 tablespoons soy sauce
  • 1 - 2 tablespoons finely grated fresh ginger to taste
  • 1 - 2 tablespoons finely chopped fresh garlic to taste
  • 1 tablespoon sriracha chili sauce more or less to taste
  • water


To prepare the dressing:

  • Measure the peanut butter into a 2-cup clear measuring cup. Stir in the rice vinegar and soy sauce. Add the finely grated ginger and chopped garlic. Add the Sriracha chili sauce, stir well, and taste for heat. Add water to the mixture to make one cup dressing.

To assemble the salad:

  • Layer the noodles in the bottom of the salad bowl and toss with the sesame oil. Top the noodles with the grated carrots and arrange the red cabbage and chopped kale around the carrots. Sprinkle with the chopped scallions and top with 1-tablespoon Spicy Peanut Dressing.


Nutritional analysis per serving: 352 calories, 11 grams protein, 56 grams carbohydrates, 10 grams fat, 258 mg. sodium, 6 grams fiber. Great source of Vitamins A, C & K