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, shredded
Peanuts, chopped
Lettuce, chopped
Combine the soy sauce and peanut butter and sriracha (optional). I recommend adding enough water to make it slightly runny. Add the ingredients in this order: dressing, cabbage, broccoli, bell pepper, chives, carrots, peanuts, and lettuce. Screw on the lid and store in the refrigerator for up to 5 days. Shake before eating. Enjoy!
CLICK HERE for the original recipe.
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