Meal Prep Salad Jars

Serves 3

Time 15 minutes

Ingredients

120g dried rice noodles 

300g block hard tofu, cut into 1cm dice 

3 spring onions (Asian shallots), finely sliced 

1½ cups sliced fruit such as pineapple, peach or mango 

1 cucumber, diced 

150g coleslaw mix* 

3 tbsp peanuts 

1 cup quinoa, cooked

1 cup coriander leaves, picked, and stalks finely chopped 

1 cup mint leaves, roughly torn 

Dressing

½ cup peanut butter 

2 tbsp lime juice 

1 tbsp soy sauce 

1 tbsp honey 

½ cup boiling water

Pinch of chilli flakes  

Pinch of salt

Method

Make the dressing by adding all dressing ingredients to a bowl and whisking until well combined. 

Divide the dressing between 3 x 750ml-1L glass jars (or a container of similar size). Cook the rice noodles according to package instructions, rinse under cold water, drain and then set aside. 

Divide the tofu between the jars, then add spring onions, fruit, rice noodles, quinoa, cucumber, coleslaw, peanuts, coriander and mint to fill to the top. Cover and store in the fridge for an easy lunch over 3 days. 

*You can buy coleslaw mix (without dressing) as a packet at major supermarkets. Alternatively make your own slaw with 2 cups shredded kale leaves, 1 ½ cups shredded carrot, 1 ½ cups finely sliced red cabbage