Recipes
Ingredients
For the peanut sauce:
- 6 garlic cloves, peeled and trimmed
- 1½ ounces gingerroot – a piece about the size of a walnut, peeled and chopped
- 1 tablespoon neutral oil
- 1 tablespoon toasted sesame oil
- 1 teaspoon crushed red chiles (use a pinch for a more mild sauce)
- ½ cup peanut butter
- ¼ cup 50% less sodium tamari
- 2 ½ tablespoons honey
- 3 tablespoons rice vinegar
- ¼ cup water, if needed
For the salad:
- 4 ounces rice noodles
- 2 tablespoons sesame seeds
- 1 cup red cabbage, finely shredded
- 1 red bell pepper, sliced
- 2 cups edamame
- 1 large carrot, shredded
- 4 green onions, sliced thinly
- ¼ cup cilantro, roughly chopped
- ½ cup peanuts, chopped (optional)
For the peanut sauce:
- Place all the ingredients except the water in a blender or food processor and process until smooth. If you want a thinner sauce, just add a little water, a tablespoon at a time until you get the consistency you prefer.
For the salad:
- Cook the noodles according to package directions, rinse with cold water and set aside.
- Place 1-2 tablespoons of peanut sauce in the bottom of 4, wide-mouth, pint-sized Mason jars.
- Divide the remaining ingredients evenly between each jar, starting with the noodles and ending with the cilantro and peanuts, if using. When ready to eat, pour the salad into a bowl and toss to distribute the sauce. Jars of salad may be stored refrigerated for up to 4 days.
Chef's Narrative
Veggies, noodles and a flavorful peanut sauce combine to make “eating the rainbow” beautiful, delicious and nutritious. Prep it in advance and layer it into Mason jars for a perfect to-go meal.
Recipe Substitutions
Replace peanut butter with almonds or sunflower seed butter, peanuts with almonds or sunflower seeds.
Nutrition Facts:
Calories: 290, Carbohydrate: 29g, Fiber: 6g, Protein: 13g, Total Fat: 15 g, Saturated fat: 2g, Sodium: 400mg
Allergens:
Soy, Peanuts
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For the peanut sauce:
For the salad:
Chef's Narrative
Veggies, noodles and a flavorful peanut sauce combine to make “eating the rainbow” beautiful, delicious and nutritious. Prep it in advance and layer it into Mason jars for a perfect to-go meal.
Recipe Substitutions
Replace peanut butter with almonds or sunflower seed butter, peanuts with almonds or sunflower seeds.
Nutrition Facts:
Calories: 290, Carbohydrate: 29g, Fiber: 6g, Protein: 13g, Total Fat: 15 g, Saturated fat: 2g, Sodium: 400mg
Allergens:
Soy, Peanuts
|
Ingredients
For the peanut sauce:
For the salad:
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