Peanut Crunch Salad in a Jar

/ 80 g natural peanut butter (, smooth or crunchy, not sweetened (for a peanut-free and a nut free option see recipe notes))

/ 15 - 30 mls maple syrup (, add to taste)

/ 60 mls freshly squeezed lemon juice

/ 30 mls Tamari (, or soy sauce or coconut aminos (be sure that what you use is gluten-free to keep this recipe gluten-free)

/ 60 mls water

/ 30 mls rice wine vinegar (, or apple cider or white wine vinegar)

salt and freshly ground black pepper

green onions (, cut into thin rounds, (known as spring onions in the UK). )

/ 370 g cooked quinoa (, thats about 1 cup or 180g raw. For instructions on how to cook quinoa see above in my post. )

medium carrot (, cut into matchsticks or grated)

/ 150 g frozen edamame beans (, no need to defrost, or use canned chickpeas instead)

/ 160 g red or purple cabbage (, chopped into small pieces (measured after chopping))

/ 160 g green cabbage (known as white cabbage in the UK) (, the round, firm kind with tightly packed, pale-green leaves that you would use to make coleslaw, , chopped into small pieces (measured after chopping))

/ 73 g roasted peanuts (salted or unsalted)