Thai Salad in a Jar

February 7, 2017 By Cathy — 7 Comments
Crunchy vegetables, nutty farro, and tender shredded chicken are layered in a mason jar and shaken up with a bright and tangy Thai dressing. Take it on the go and shake it up when you’re ready for lunch!

Thai Salad in a Jar

I don’t remember when it was that I started to like salad. When I ordered a salad because I actually craved it, not because all of my girlfriends were ordering one. I used to think of salad as a starter, not a meal. But those were the days of iceberg lettuce and out of season tomatoes.

Salads in my adult years have become cravable, filling and satisfying. I love to experiment with flavors and textures and the layering of ingredients. A resounding yes to a good mix of crunchy vegetables and nuts, sweet fruit and a vibrant, tangy dressing. A salad becomes a meal with a little protein in the mix…shredded chicken, grilled fish, a handful of cheese.

There’s no salad that better encompasses all of these things than a salad in a jar. You build this salad from the bottom up, beginning with the dressing. Next come your sturdier ingredients like hearty grains (think farro or quinoa) and crunchy vegetables (carrots or cabbage). Depending on your flavor profile, next comes chicken, cheese or even tofu. Top that off with your lighter ingredients (greens and fruit) and finish it with a sprinkling of nuts, herbs or green onion.

Thai Salad in a Jar


Thai Salad in a Jar

What makes this salad a winner isn’t just its eye-catching appeal or combination of ingredients, but the fact that it’s portable. Pack it all in a mason jar, twist on the lid and pop it in the frig until you’re ready to eat. You can make it before bed and grab it on your way out the door in the morning. No excuse not to eat well midday or scrap together lunch from a vending machine.

You can make your salad in a jar to suit your tastes. Berries in season? How about a berry spinach salad with feta and simple vinaigrette? Love Mexican flavors? Layer in pico de gallo, cojita cheese and black beans. I love Thai flavors so that’s the recipe I’m sharing today. I made a flavorful dressing with fish sauce, soy sauce, lime and ginger. It has a ton of bright, crunchy vegetables, nutty farro and roasted peanuts and a little sweetness from diced mango. It’s filling and hearty and healthy. That’s a winning trifecta in my book.

Thai Salad in a Jar


Thai Salad in a Jar

Need more inspiration? Take a look at my video to see how easy it to make your own.  A little prep and planning and before you know it you’ll be layering and shaking like a pro!

0 from 0 votes
Thai Salad in a Jar
Thai Salad in a Jar
Prep Time
30 mins
Total Time
30 mins
Crunchy vegetables, nutty farro, and tender shredded chicken are layered in a mason jar and shaken up with a bright and tangy Thai dressing. Take it on the go and shake it up when you're ready for lunch!
Course: Salad
Servings: 1 Salad
Author: Cathy |
  • Thai Dressing
  • 2 tsp grated fresh ginger
  • 1 tsp grated lime zest
  • 1 1/2 tsp sugar
  • 1/2 tsp garlic salt
  • 1/4 tsp red pepper flakes
  • 2 tsp soy sauce
  • 2 tsp fish sauce
  • 1 Tbsp lime juice
  • 1 tsp sesame oil
  • 1/4 cup extra virgin olive oil

  • Salad Fixings
  • Farro cooked according to package instructions
  • Purple Cabbage
  • Carrots
  • Cooked shredded chicken breast
  • Boston or Romaine Lettuce
  • Mango ripe
  • English cucumber
  • Roasted peanuts
  • Green onions
  • Cilantro

  • * 24 oz wide-mouth mason jars with tight fitting lids
  1. Thai Dressing: Blend all ingredients in a food processor or whisk everything together except the olive oil. Add the olive oil in a steady stream while continuously whisking. (You'll have enough dressing for approximately three salads.)
  2. For One Salad in a Jar: Layer 1/4 - 1/3 cup of each ingredient in the following order: 3 Tbsp salad dressing, farro, shredded purple cabbage, shredded carrots, shredded cooked chicken, shredded lettuce, diced mango and diced cucumber.
  3. Top with 2 Tbsp roasted peanuts, 1 Tbsp chopped green onion and 1 Tbsp minced cilantro.
  4. Shake well and pour into a bowl to serve.
Thai Salad in a Jar

Related Post

Filed Under: Recipe, Salads


7 responses to “Thai Salad in a Jar”

  1. I love this salad in a jar Cathy! That Thai dressing sounds fabulous. I was not born a salad lover, but over the years I’ve grown to enjoy them more. Love the video too!

  2. Cindy says:

    I love this. So clever…. I think my husband may even go over to the dark side, aka salads, if I lure him in with this yummy thai salad. You are right, mexican or berries would be an awesome way to extend this great salad in a jar, on the go idea. Thanks Cathy.

    • Cathy says:

      Tell your husband that it took me a while to truly enjoy a salad too…but I’m a complete convert now. It’s all about the dressing and all the extras.

  3. Ally says:

    Wow! Not only are these beautiful, but delicious, and healthy too! It’s like the food trifecta I can’t wait to try these!

    • Cathy says:

      Right? I seriously love the vibrant colors in this salad and the fact that’s it’s healthy is such a bonus!

Leave a Reply

Your email address will not be published. Required fields are marked *