Thai Noodle Salad Jars (Plant-Based)

These Thai Noodle Salad Jars are my newest obsession when it comes to meal prep. Packed with protein, color, crunch, and an ultra-creamy homemade almond butter Thai dressing, these mason jar salads are perfect for busy moms who want something wholesome, quick, and so satisfying.

Whether you’re packing lunch for work or need something ready after a long day, these jars are a game-changer.

Spotlight on These Thai Noodle Salad Jars

Meal prep: They are perfect for meal prep and make four at once!

Nutritious: They are jam-packed with fiber and protein.

Plant-based: They are totally vegan and dairy-free.

Easy to make: These jars are fun to assemble and easy to eat on the go.

Delicious: They’re loaded with flavor and texture.

The Ingredients

For the pickled shallots you will need the following:

Shallots: You’ll want to make the slices as thin as possible.

Apple cider vinegar: This is my favorite type of vinegar to use however red wine vinegar or white vinegar can work, as well.

Garlic: You’ll need one fresh garlic clove to add to the jar for flavor.

Coconut sugar: This is a great unprocessed sugar to use for these pickled shallots to help balance out the tanginess of the vinegar.

Salt: Just a dash of salt will do.

For the sweet and spicy almonds, you will need the following:

Almonds: These nuts work perfectly with the flavors of this Thai salad.

Sriracha: I like to use a clean brand from Whole Foods.

Maple syrup: This is a delicious and natural sweetener that takes these almonds from spicy to sweet.

Salt: You’ll finish off these roasted almonds with a pinch of salt.

For the Thai almond butter dressing you will need the following:

Almond butter: Look for runny, natural almond butter for best results.

Soy sauce: This adds a delicious Asian and salty flavor for this dressing.

Rice vinegar: This vinegar works well with Thai food.

Maple syrup: Once again, we are using an unprocessed, natural sweetener here.

Toasted sesame oil: This ingredient is strictly for flavor, so do not replace it with any other variety.

Sriracha: This hot sauce brings a small kick to this delicious dressing.

Lime: Use fresh lime juice to add a burst of citrus.

Ginger and garlic: These spices will not only amp up the flavor but add even more nutrients.

Water: You’ll add filtered water at the end to make this Thai almond butter dressing creamy.

To complete the salad, you will need the following:

Thai almond butter dressing: The ingredients are above for this mouth-watering dressing.

Avocado: Grab two ripe avocados and dice them to add more heartiness to this meal.

Ramen noodles: This is quite honestly the best part of the salad, if you ask me.

Edamame: These little green soy beans not only add protein but they are a delicious component.

Mango: I love how mango chunks bring natural sweetness to this Thai-inspired salad.

Pickled onion: These shallots are light and a wonderful addition.

Romaine: These crisp greens bring a wonderful crunch to the salad.

Almonds: Sweet and spicy almonds are the final hearty and crunchy topping.

Frequently Asked Questions

How long do these Thai noodle salad jars last? Stored properly in the fridge, they stay fresh for up to four days.

Can I swap the almond butter? Yes! Peanut butter works great. Follow this peanut butter Thai dressing recipe.

Can I add more protein? Absolutely! Try adding tofu, tempeh, or an extra scoop of chickpeas or edamame.

Can I make this as one large salad? Absolutely! Just throw all of the ingredients into a large salad bowl and toss!

The Instructions

Step one: Make the pickled shallots by thinly slicing the shallots and placing them in a small mason jar. Next, add apple cider vinegar, a garlic clove cut in half, coconut sugar, salt, and hot water until it’s completely full. Secure the lid, give it a good shake, and set the jar aside.

Step two: Make the sweet and spicy almonds. Start by lining a cookie sheet with parchment paper and preheating the oven to 300 degrees Fahrenheit. Add almonds, Sriracha, maple syrup, and salt to a medium glass bowl and give it all a stir.

Transfer the glazed almonds to the cookie sheet. Spread them out into an even layer and try to separate them. Cook for 19 minutes. Remove from the oven and carefully lift the parchment paper and almonds off the hot pan and onto a cutting board to cool.

Step three: Cook the ramen noodles according to package instructions. Immediately pour cold water over the strained pasta to cool it down and stop it from cooking. Leave it in the sink to continue draining.

Step four: Make the dressing by adding all ingredients to a blender. This includes: soy sauce, rice vinegar, maple syrup, toasted sesame oil, Sriracha, lime juice, ginger, garlic, and almond butter. *I recommend putting the almond butter in last.

After blending, scrape down the sides with a spatula. Once the mixture is creamy, while the blender is running, slowly add water until the desired consistency and flavor is reached. Set it aside.

Step five: Build the salad jars. Layer 1/4th of each ingredient into the mason jars. Use the following order: dressing, avocado, noodles, edamame, mango, pickled shallots, romaine, mint, and then almonds. Add the lids. Place the jars in the fridge.

Step six: Once you are ready to enjoy one of your salad jars, simply pour the contents into a bowl, squeeze fresh lime juice on top, give it all a good toss, and enjoy!

Storage

These Thai noodle salad jars should be stored in airtight containers (mason jars with lids) and in the fridge. They will keep for up to four days.

Tips + Modifications

Feel free to skip the jars and make this one large salad if you are feeding a crowd.

You can skip the pickled onions if you are in a hurry and just add raw, thinly sliced shallots to the jars.

To save time, use store-bought glazed almonds of your choice.

Swap noodles for quinoa or brown rice if you want a gluten-free option

Enjoy!

XOXO

Michelle