Try this Raw Pad Thai Mason Jar Salad with Kelp Noodles for a new lunch recipe, especially if you’re trying to incorporate more Asian flavors into everyday meals.
Have you ever been inspired by a person, rather than a recipe in the kitchen? There are several people that I aspire to in the kitchen, but most recently, that person is Candice Kumai. I was first drawn to her when my mom and I took her cooking class at the Natural Gourmet Institute in New York in the spring, and ever since then I’ve been following what she’s been up to thanks to my good friend, Instagram.
This month’s Recipe Redux theme is to “grab and book and cook”. We were asked to play a little party game at the end of 2016 by grabbing our nearest cookbook and Redux the recipe on page 201, 16 or 216, or any combination of the number ‘2016’.
I keep a pile of cookbooks in my kitchen and of course, one of my favorites is Clean Green Eats by Candice Kumai. On page 216, she has a recipe for Spicy Shrimp Soba Noodle Salad. I’m so glad I picked this one, since I’ve been needing to test a recipe for a Raw Pad Thai Mason Jar Salad!
I didn’t really follow the recipe, but instead used it as inspiration behind my own recipe. I love the Asian influence that Candice brings to her kitchen and would like to incorporate Asian flavors and ingredients into my own cooking more often.
Related Recipe: Easy Asian Cabbage Slaw with Ginger Dressing
I made this mason jar salad with both soba noodles and kelp noodles. Both were fantastic! If you are looking for a heartier dish, I would opt for the soba noodles. But if you’re looking for something raw (requiring no cooking time) and light, I would go for the kelp noodles. I also included zucchini noodles for an extra layer of fun, but you certainly don’t have to!
So what exactly are kelp noodles?
They are clear, thin noodles made from kelp, a brown seaweed that is high in iodine (good for boosting metabolism and energy!). They really don’t taste like much, but add a nice, crunchy texture to salads or when used as a noodle substitute. They are extremely low in calories and can be found at your local Whole Foods store or Asian market.
I will admit, between the kelp noodles and the zucchini noodles, this salad is a little hard to eat. I would suggest cutting the noodles with scissors to make them more manageable and prevent from dressing flying on your face (not speaking from experience or anything!).
Related Recipe: Asian Quinoa Power Bowl with Ginger Miso Dressing
But the flavors are oh so worth any bit of messiness! You know those meals that just make you feel SO HEALTHY afterwards? This is one of those meals. The vibrant veggies and delicious dressing might just have you licking your plate, too.Print
Looking for a way to incorporate more Asian flavors into everyday meals? Try this Raw Pad Thai Mason Jar Salad with Kelp Noodles for a new lunch recipe.
- 12-ounce package kelp noodles*
- 1 1/2 cups shelled edamame
- 2 small red bell peppers, chopped
- 2 cups bean sprouts
- 2 cups shredded carrots
- 2 cups zucchini noodles
- 1/2 cup cilantro, chopped
- 1/2 cup fresh basil, chopped
- 1/2 cup sesame seeds
Almond Thai Dressing:
- 2 tablespoons almond butter
- 1/4 cup water
- 2 tablespoons coconut aminos
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup
- 1 lime, juiced
- 1 garlic clove
- 1/4 inch piece fresh ginger, peeled
- pinch of salt
- To make the dressing, add all of the dressing ingredients to a food processor and blend until smooth. If the dressing is a little thick, add water 1 Tablespoon at a time. Dressing will naturally thicken when stored in the refrigerator.
- Rinse the kelp noodles under cold water (helps remove the saltiness).
- To assemble the mason jar salads, place 4 32oz. mason jars on the counter. From bottom to top, distribute the following ingredients evenly among each jar: dressing, kelp noodles, edamame, bell peppers, bean sprouts, cilantro, basil, shredded carrots, sesame seeds, zucchini noodles.
- Screw on the lids and store in the refrigerator for up to 4 days. When ready to eat, flip the jar onto the plate to make sure you get the dressing on all of the veggies!
- You could sub soba noodles for kelp noodles for a heartier salad. Cook the soba noodles as directed and let cool before adding to the mason jar.
- If you don’t have zucchini noodles, you can add more bean sprouts or kelp noodles.
- You can substitute almond butter for any other kind of nut or seed butter.
- Coconut aminos is a gluten-free, soy-free soy sauce alternative, but you could use liquid aminos or soy sauce if you don’t have this.
- The maple syrup can be omitted for no sugar added alternative.
- If you don’t have fresh ginger, you can substitute for 1 teaspoon ground ginger.
- For mason jar salads, I recommend wide mouth mason jars for ease of use.
- Serving Size: 1 Salad
- Calories: 290
- Sugar: 12g
- Sodium: 618mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Carbohydrates: 29g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
Keywords: asian, gluten-free, mason jar salad, meal prep, pad thai, raw recipe, vegan
Make Ahead Raw Pad Thai Mason Jar Salads
This recipe can be made ahead of time and stored up to four days in the refrigerator. Now how’s that for an easy work lunch to have on hand! This is the perfect recipe to have around for when the New Year hits and you’re looking to get back to healthy habits after all of those holiday sweets and treats.