Ready in just 15 minutes, this tangy, vegan salad is packed with heart-healthy antioxidants. If you’re following a gluten-free diet, check the label of the soy sauce to make sure it’s gluten free since some brands contain wheat. Experiment with other ingredients too: There are dozens of recipes for salads in a jar, all of which are perfect for an easy midday meal. Makes 4 servings to be packed in individual 1-quart Mason jars with lids.

For the dressing:
2 tablespoons dark sesame oil
2 tablespoons Thai sweet red chili sauce
1 garlic clove, minced
2 teaspoons low-sodium soy sauce
2 teaspoons honey
2 tablespoons sesame seeds, toasted

For the salad:
3 carrots, julienned or spiraled
2 cucumbers, spiraled
2 cups chickpeas, canned
1 green Bell pepper, chopped
1 cup unsalted cashews, toasted
4 cups spinach or kale


In a small bowl, whisk together dressing ingredients: sesame oil, Thai sweet chili sauce, minced garlic, soy sauce, honey and sesame seeds. Pour into the bottom of the four Mason jars equally. For the salad, put one-fourth of the spiraled carrot in each jar. Divide the cucumber equally for the next layer, followed by the chickpeas, Bell pepper and cashews. Top with spinach or kale. Close the Mason jar lids tightly and refrigerate salads until use.

When ready to eat the salad, shake the jar, place contents in a salad bowl and enjoy! Adapted from and