Thai Salad

 Here's another delicious jar salad from Shonna.  All of these jar salads can be made and served for dinner in one big salad.  Or you can layer the ingredients in Mason jars and store them in the fridge to be eaten each day for lunch.

Thai Salad: These are directions for one big salad. Bold is for jar salads. Refer to jar picture for proper assembly of ingredients.

6-8 cups baby kale (I sometimes use mixed greens)- or regular kale chopped fine with large stems removed 2 cups for a jar

4 cups finely shredded or grated carrots 1/2 cup for a jar

2 cups purple cabbage, shredded 1/2 cup for a jar

1 12 oz bag frozen Edamame, cooked and shelled divide the bag between all your jars

1 cup salted cashews 1/4 cup for a jar

1/2 cup chopped fresh cilantro 4 chopped sprigs for a jar

Dressing

2 cloves garlic, minced

2 T. dry roasted, salted peanuts OR cashews OR you can substitue 1 heaping T. peanut butter

2 dried bird's eye chilies- shown below, chopped (I used one pepper—these are HOT peppers). You can substitute red pepper flakes to taste.

2 T. maple syrup

1/4 cup lime juice

2 T. pineapple juice, opt.

1 T. tamari OR soy sauce

Blend all dressing ingredients. Put dressing on immediately before serving.