Mason Jar Cauliflower, Tuna & Wasabi Salads
Prep Time
Serves
Cooking Mode
¼ cup vegetable oil
¼ cup rice wine vinegar
1 tbsp grated fresh ginger
2 tsp honey
1 tsp wasabi paste
½ tsp salt
5 cups cauliflower florets (about 1 lb/500 g)
1 cup frozen shelled edamame, thawed
1 cup matchstick carrots
2 green onions, finely chopped
2 cans tuna packed in water, drained
¼ cup vegetable oil
¼ cup rice wine vinegar
1 tbsp grated fresh ginger
2 tsp honey
1 tsp wasabi paste
½ tsp salt
5 cups cauliflower florets (about 1 lb/500 g)
1 cup frozen shelled edamame, thawed
1 cup matchstick carrots
2 green onions, finely chopped
2 cans tuna packed in water, drained
Directions
1To make dressing, whisk oil with vinegar, ginger, honey, wasabi and salt; set aside. Add cauliflower to food processor and pulse into rice-sized crumbles.
2Fill four 2-cup (500-mL) Mason jars (or 4 tall, narrow re-sealable food containers), by layering ingredients into jars in the following order from bottom to top: dressing, cauliflower crumbles, edamame, carrot, green onion and tuna. Seal jars and store refrigerated up to 24 hr. Shake well before serving.
Tips
1
Substitute cooked and cubed chicken, salmon or tofu for tuna. Or cooked brown rice or red quinoa for the cauliflower.
Disclaimer
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Personal Note
Personal Note
