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Your Next Lunch Needs This Thai Salad in a Jar

Nicky Corbishley
  • minutes
  • Serves

INGREDIENTS

1/2 lb

Beef, cooked

8

Baby plum tomatoes

1 cup

Broccoli

2

Carrots

1

small bunch Cilantro, fresh

1 clove

Garlic

1/4 tsp

Ginger, ground

1

Lime, juice of

4

Scallions

2 cups

Spinach, mixed

1

Yellow bell pepper

2 tbsp

Honey

1 tbsp

Peanut butter

2 tbsp

Soy sauce

1 tbsp

Sriracha

1 1/2 cups

Vermicelli rice noodles, cooked

1 tsp

Black sesame seeds

1 tsp

Sesame seeds, white

3 tbsp

Olive oil

1 tbsp

Rice wine vinegar