We love to make mason jar meals to prep for the week. We fill them up with different fresh salads, breakfast parfaits, chicken chop-chops, and more. One of our latest favorites to fill up mason jars with is this Thai Peanut Broccoli Slaw.
In previous years, we had another version of our Thai Peanut Broccoli Slaw but it wasn’t nearly as on point as this one is. The freshly made peanut dressing is creamy and has just the right amount of spice without kicking your butt and making your nostrils water up. There is a ton of crunch, too. We love broccoli slaw because it has tiny chopped up pieces of broccoli stem, carrots, red cabbage and sometimes a little bit of regular cabbage. Top that with golden raisins, hemp seeds, sliced almonds and unsweetened shredded coconut flakes and you get a rocking antioxidant salad full of super crunch!
I’ll tell you a little bit about mason jar meals. In the last six months or so, we have slowly transitioned to taking mason jars with us on the go and using our other containers and tupperware for storage at home. We use them to store dried goods, spices, fresh cut fruit and veggies. But when we head out to work or travel, we take mason jars full to the brim with food. They keep for a long time, the glass is durable and safe, and it is completely odor-proof.
Just a few days ago we took mason jars full of Thai Peanut Broccoli Slaw with us to a business trip. We ate them on the road, ate them for dinner and the next day for lunch. That’s how you do smart and healthy!
Thai Peanut Broccoli Slaw
Thai Peanut Broccoli Slaw is covered in creamy peanut dressing, has just the right amount of spice without kicking your butt and a ton of crunch, too.
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
In a small bowl, whisk together peanut sauce ingredients until creamy.
Toss together Asian slaw ingredients in a large bowl. Cover with dressing. Combine until evenly coated.
* Contains sliced carrots, broccoli and red cabbage.