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Ingredients
- 2 cups slice Bell Pepper, Red
- 1/2 cups slice Green Onion (Scallion)
- 3 cups Snow Pea
- 1 1/2 cups grate Carrot
- 1 cup slice Radishes
- 1 cup slice Mango, Dried
- 1 cup shred Cabbage, Red
- 1 1/4 cups slice Cucumber
- 2/3 cups chop Peanuts
- 3/4 cups chop Cilantro, Fresh
- 1/4 cups chop Mint, Fresh
- 3 teaspoons mince Garlic, Cloves
- 1 tablespoon peel and mince Ginger, Fresh
- 1 tablespoon Sesame Oil
- 3 tablespoons Soy Sauce, Gluten Free
- 1 tablespoon Sriracha Sauce
- 1/2 cups Rice Vinegar
- 1/3 cups Peanut Butter, Creamy
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 2 cups
- 324 Calories
- 17g Total Fat
- 3g Sat Fat
- 0g Trans Fat
- 0mg Cholesterol
- 885mg Sodium
- 36g Total Carb
- 7g Fiber
- 23g Total Sugars (Includes 3g Added Sugars)
- 11g Protein
- 10 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a food processor, combine garlic, ginger, sesame oil, soy sauce, sriracha sauce, vinegar and peanut butter until smooth. Let sit until it settles. This will be the dressing.
- Combine veggies, peanuts, cilantro and mint together.
- Toss with dressing.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide veggies, peanuts, cilantro and mint among indicated number of gallon freezer bags.
- In a food processor, combine garlic, ginger, sesame oil, soy sauce, sriracha sauce, vinegar and peanut butter until smooth.
- Divide dressing among indicated number of quart freezer bags.
- Place a dressing bag in each salad bag, label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Toss salad and dressing together.