Crunchy Asian Miso Mason Jar Salad (Vegan Meal Prep)

This Crunchy Asian Miso Mason Jar Salad is the perfect make-ahead vegan lunch packed with fresh vegetables, protein-rich edamame, crunchy peanuts, and a creamy homemade miso tahini dressing. Layered in a mason jar to stay crisp and fresh, this colorful salad is ideal for busy weekdays, meal prep, or a refreshing summer lunch. Ready in just 20 minutes, it's an easy, budget-friendly recipe you'll want to make again and again.

Ingredients

Miso Tahini Dressing

3 Tablespoons White Miso Paste

2 Tablespoons Tahini

2 Tablespoons Low-Sodium Soy Sauce

2 Tablespoons Rice Vinegar

1 Tablespoon Maple Syrup

1 tsp Toasted Sesame Oil

1 tsp Grated Fresh Ginger

1 Garlic Clove, minced

2–4 Tablespoons Water (to thin)

Salad

4 Cups Coleslaw Mix

2 Cups Shelled Edamame, thawed

2 Large Carrots, shredded

2 Green Onions, sliced

4 Cups Baby Spinach

1/2 Cup Chopped Roasted Peanuts

2 Tablespoons Sesame Seeds

Fresh Cilantro (optional)

This one is probably the salad I'm most excited about. I've always loved Asian-inspired flavors, and this creamy miso dressing is seriously so good. I like adding the heartier ingredients on the bottom first, and then we'll finish it off with all those crunchy toppings. Just wait until you see how pretty this turns out!

Instructions

Whisk together all dressing ingredients until smooth.

Divide dressing evenly among four quart-size mason jars.

Layer in this order:

1. Dressing (Bottom)

2. Edamame

3. Carrots

4. Coleslaw mix

5. Green onions

6. Spinach

7. Peanuts

8. Sesame seeds

9. Cilantro (Top)

Place a small folded paper towel on top before closing to draw out any moisture while in the fridge. Stays fresh for up to 5 days.

Shake into a bowl before serving.

Makes 4 jars