Are you tired of soggy lunches by Wednesday? These meal prep salad jars are the fresh solution you need.
They stay crunchy and vibrant for days. You will love having a healthy meal ready to go. This recipe is perfect for a spring healthy reset.
Why You’ll Love This Recipe
This recipe is a lifesaver for busy weeks. It uses simple ingredients that hold up well. The creamy tahini dressing adds a rich, satisfying flavor.
You get a boost of fiber in every bite. It is budget-friendly and keeps you full. These jars make your weekday lunch feel special and easy.
Simple Method
Making these jars is surprisingly easy and fun. You just whisk, massage, and layer. Even beginners can master meal prep salad jars today. The layering technique keeps everything perfectly fresh.
Ingredients You’ll Need
Most of these items are likely in your pantry already. Fresh vegetables make the flavors pop.
- 1/2 cup tahini
- 3 tablespoons fresh lemon juice
- 1 tablespoon maple syrup
- 1 clove garlic, finely minced
- 1/2 teaspoon kosher salt
- 3 tablespoons warm water
- 4 cups curly kale, stems removed and finely chopped
- 1 tablespoon extra virgin olive oil
- 2 cups red cabbage, shredded
- 1 cup carrots, julienned
- 1.5 cups cooked chickpeas, rinsed and dried
- 1/4 cup toasted sunflower seeds
Step-by-Step Directions
- In a small mixing bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, and salt. Gradually add warm water until the dressing reaches a smooth, pourable consistency.
- Place the chopped kale in a large bowl. Drizzle with 1 tablespoon of olive oil and a pinch of salt. Massage the leaves firmly with your hands for 2 to 3 minutes until they become tender and dark green.
- Distribute the tahini dressing evenly across the bottom of four 32-ounce wide-mouth mason jars.
- Layer the chickpeas directly on top of the dressing to act as a barrier.
- Add a layer of julienned carrots, followed by a layer of shredded red cabbage to each jar.
- Firmly pack the massaged kale into the jars, filling the remaining space.
- Sprinkle the toasted sunflower seeds on the very top.
- Seal the jars with airtight lids and refrigerate for up to 4 days. Shake vigorously or pour into a large bowl before consuming.
Best Ways to Enjoy It
When you are ready, give the jar a good shake. Pour it into a large bowl to mix. It is a restaurant-quality lunch at your own desk.
Pair it with a slice of toasted sourdough. You can also add fresh avocado slices. Enjoy this during a leisurely garden lunch.
Keep It Fresh
Store these jars in the fridge for four days. Keep the lid sealed tight for the best crunch. The dressing stays at the bottom to prevent wilting.
Do not freeze these salad jars. The fresh vegetables will lose their texture. Simply grab a jar and go each morning.
Tips for Best Results
- Do not skip massaging the kale leaves.
- Use wide-mouth jars for easier filling and pouring.
- Dry your chickpeas thoroughly before adding them.
- Add extra lemon juice for a brighter flavor.
- For a healthy reset, double the vegetable layers.
- Toast your sunflower seeds for a nuttier taste.
- Keep the jars upright during transport to avoid leaks.
Ways to Switch It Up
- Swap chickpeas for cooked quinoa for more protein.
- Use almond butter instead of tahini for variety.
- Add a handful of fresh spring berries for sweetness.
- Substitute red cabbage with shredded green cabbage easily.
Common Questions
Can I use spinach instead of kale?
Spinach is too delicate for this method. It will wilt much faster than kale. Stick with kale for a four-day prep.
Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free. Just check your tahini label to be sure. It is a safe and healthy choice.
How do I get the salad out?
The easiest way is to pour it into a bowl. This allows the dressing to coat everything. You can also eat it from the jar.
I hope these vibrant jars make your busy week feel much easier. There is nothing better than a fresh, ready-to-eat meal waiting for you. Happy prepping!
— Lidia
Kale and Cabbage Salad Jars with Tahini Dressing
Ingredients
- 1/2 cup tahin i
- 3 tablespoons fresh lemon juice
- 1 tablespoon maple syrup
- 1 clove garlic , finely minced
- 1/2 teaspoon kosher salt
- 3 tablespoons warm water
- 4 cups curly kale, stems removed and finely chopped
- 1 tablespoon extra virgin olive oil
- 2 cups red cabbage, shredded
- 1 cup carrots , julienned
- 1.5 cups cooked chickpeas, rinsed and dried
- 1/4 cup toasted sunflower seeds
Instructions
- In a small mixing bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, and salt. Gradually add warm water until the dressing reaches a smooth, pourable consistency.
- Place the chopped kale in a large bowl. Drizzle with 1 tablespoon of olive oil and a pinch of salt. Massage the leaves firmly with your hands for 2 to 3 minutes until they become tender and dark green.
- Distribute the tahini dressing evenly across the bottom of four 32-ounce wide-mouth mason jars.
- Layer the chickpeas directly on top of the dressing to act as a barrier.
- Add a layer of julienned carrots, followed by a layer of shredded red cabbage to each jar.
- Firmly pack the massaged kale into the jars, filling the remaining space.
- Sprinkle the toasted sunflower seeds on the very top.
- Seal the jars with airtight lids and refrigerate for up to 4 days. Shake vigorously or pour into a large bowl before consuming.
