►  Makes 4 Jars
FOR THE SALAD:

41/2 ounces (270 g) uncooked soba noodles, gluten-free if necessary

2 cups (325 g) shelled edamame, steamed

1 cup (65 g) grated carrots

1 1/2 cups (105 g) shredded red cabbage

1  1/2 cups (105 g) shredded white cabbage

2    cups (220 g) snap peas

1/4 cup (20 g) chopped scallions

1/4 cup (10 g) minced fresh cilantro

1 teaspoon black sesame seeds

 

FOR THE SESAME DRESSING:

3    tablespoons (45 g) creamy peanut butter

3 tablespoons (45 ml) sesame oil

3 tablespoons (45 g) plain non-dairy yogurt

2 tablespoons (30 ml) unseasoned rice vinegar

1 1/2 tablespoons (25 g) sriracha or similar garlic chili hot sauce

1 tablespoon (15 ml) tamari

TO MAKE THE SALAD:

Cook the soba noodles according to the package instructions until al dente. Rinse with very cold water and set aside. While the noodles are cooking, make the dressing.

 

TO MAKE THE SESAME DRESSING:

In a small bowl, whisk the peanut butter, sesame oil, non-dairy yogurt, rice vinegar, sriracha, and tamari together until combined.

 

TO ASSEMBLE:

Divide the dressing between four 24-ounce (710 ml) jars. Then, divide the edamame, carrots, red cabbage, white cabbage, snap peas, cooked soba noodles, scallions, cilantro, and sesame seeds between the jars, in that order.

 

Close each jar with a tight-fitting lid and refrigerate. When ready to serve, gently shake the jar to coat everything with dressing, then empty into a bowl. Serve chilled. Salad jars will last up to 1 week in the refrigerator.