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3 Zucchini Noodle Jar Recipes

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Simple salad prep in mason jars saves you time and money.
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“Lunchbox Salads” by Naomi Twigden and Anna Pinder will turn lunch "al-desko" into an inspiring midday meal.

    Ingredients

Thai Green Pot:

  • 3/4 cup frozen shelled edamame beans
    • 3 zucchini
    • 4 oz. green beans
    • 1-1/2 cups chopped kale
    • 4 oz. sugarsnap peas
    • 1–4 teaspoons Thai green curry paste (add more or less depending on how spicy you want it)

    Tofu Pho

      • 1 small piece fresh ginger
      • 2 spring onions or scallions (white bulbs and most of the green)
      • 1 cup bean sprouts
      • 15 fresh mint leaves
      • 2 vegetable bouillon cubes
      • Soy sauce / sweet chilli sauce (optional)
      • Lime wedges

      Rainbow Pot:

        • 3/4 cup frozen shelled edamame beans
        • 3 zucchini
        • 2 carrots
        • 1 small piece fresh ginger
        • 2 spring onions (white bulbs only)
        • 2 vegetable bouillon cubes
        • 2 cups chopped kale
        • 2 handfuls bean sprouts
        • 1 tablespoon chopped fresh cilantro
        • soy sauce or sweet chilli sauce (optional)

Directions

  •  Thai Green Pot:
    • Thaw the edamame in a bowl of cold water for 1–2 minutes, then drain. Meanwhile, trim the zucchini, then spiralize into long, thin strands (alternatively, shave into ribbons with a peeler, discarding the watery center). Trim the green beans and slice into short pieces.
    • To pack: Split all the ingredients between the lunchboxes (or heatproof jars). Before eating, add 1 cup boiling water to the ingredients. Stir and leave for 2–3 minutes before eating.
    Try This… Garnish with a handful of toasted sliced almonds, packed separately. Tofu Pho:
    • Trim the zucchini, then spiralize into long, thin strands (alternatively, shave into ribbons with a peeler, discarding the watery center). Cut the tofu into cubes. Peel and finely dice the ginger. Slice the spring onions.
    • To pack: Split all the prepared ingredients between the lunchboxes (or heatproof jars). Add the bean sprouts, mint and crumbled bouillon cube. Before serving, add 1 cup boiling water to the ingredients. Stir and leave for 2–3 minutes. Season with a little soy sauce or sweet chilli sauce, if you like, and lime juice to taste (pack the wedges separately).
    Rainbow Pot:
    • Thaw the edamame in a bowl of cold water for 1–2 minutes; drain. Meanwhile, trim the zucchini, then spiralize into long, thin strands (alternatively, shave into ribbons with a peeler, discarding the watery center). Peel and spiralize the carrots. Peel and grate the ginger. Finely slice the spring onion bulbs.
    • To pack: Crumble a bouillon cube into each lunchbox (or heatproof jar). Add the prepared ingredients along with the kale, bean sprouts, cilantro and edamame beans. Before eating, add 1 cup boiling water to the ingredients. Stir and leave for 2–3 minutes. Season with a little soy sauce or sweet chilli sauce, if you like.
    *Try This… Add leftover roast chicken, cut into small pieces, or a few squares of tofu.

    More from Lunchbox Salads:


    Excerpted from Lunchbox Salads: More than 100 Fast, Fresh Filling Salads for Every Weekday by Naomi Twigden and Anna Pinder. Copyright © 2018.
    Mighty Salads

    Real Food Make way for Mighty Salads, in which the editors of Food52 present sixty salads hefty with vegetables, meats, grains, beans, fish, seafood, pasta, and bread. Think shrimp and radicchio tossed in a bacon vinaigrette, a make-ahead jumble of white beans with charred lemon and fennel, slow-roasted duck and apples scattered across spicy greens. Order from the MOTHER EARTH NEWS Store or by calling 800-234-3368.

  • Make your own healthy zucchini jars with these 3 easy recipes, using spiralized zucchini noodles, or “zoodles.” Using a basic mason or glass jar, you can affordably plan your meals to go.

    Published on Dec 5, 2018

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