Well, time to test the 3rd jar salad — a crunchy Thai salad. The process was pretty much the same as the other two. You will notice I had to add some water to the dressing because it was way too thick to shake and mix it up. Adding the water definitely helped. It also helped reduce the saltiness of the soy sauce. Below is the video (my mom was helping me today — thanks mom!) and recipe. Bon Appetit! CRUNCH THAI SALAD Dressing 1 tbsp. peanut butter 1 tbsp. soy sauce (I recommend non-GMO tamari instead with low sodium) It called for 1/2 tsp. sriracha — I’m not a fan of heat so I omitted this ingredient Salad — I found it easiest just to chop about a 1 cup of each for 5 jars. Add more or less as needed. Cabbage, chopped Broccoli, broken up red pepper, chopped Chives (fresh), chopped Carrot,…
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