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+ servings

Vietnamese Inspired Salad in a Jar

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I have been loving Salad in a Jars for lunch lately – not only are they healthy, they are also budget friendly! This recipe has been inspired by Jamal Campbell, who is the Offensive Lineman for the Toronto Argos. He loves to have Vietnamese food before his games, which include broccoli, vermicelli, and chicken.
Servings 6 jars
Calories 157 kcal

Equipment

  • mason jars

Ingredients
 
 

Dressing/Marinade:

  • ½ cup rice vinegar
  • ¼ cup soy sauce
  • 1 Tbsp chili garlic sauce
  • 2 garlic cloves grated
  • 1 Tbsp honey

Marinated Tofu:

  • 1 package extra firm tofu diced
  • 6 Tbsp marinade

Salad in a Jar (per jar):

  • 2 Tbsp dressing
  • 2 Tbsp carrots diced
  • 3 Tbsp broccoli diced
  • 3 Tbsp edamame boiled and cooled
  • 3 Tbsp tofu
  • 1 Tbsp red pepper sliced
  • 3 Tbsp cucumbers sliced
  • 1 Tbsp green onion sliced
  • ¼ tsp cilantro chopped
  • ¼ cup vermicelli noodles cooked according to package directions

Instructions
 

  • In a jar, mix together all marinade/dressing ingredients. Set aside.
  • In a separate jar, add diced tofu and 6 tablespoons of marinade. Cover and let sit for at least 1 hour or overnight in the refrigerator.
  • Pan-fry tofu cubes until crisp and brown.
  • In 6 separate jars, place salad in a jar ingredients in the order listed above. Cover with lid.

Notes

Tip: you can change up the veggies you have on hand to include in your salad.

Nutrition

Calories: 157kcalCarbohydrates: 19gProtein: 12gFat: 5gFiber: 5g
Course: Lunch/Dinner, Salad
Cuisine: American Inspired, Vietnamese Inspired
Keywords: easy lunch, salad in a jar
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