Peanut Crunch Salad in a Jar

Dressing:
1/3 cup natural peanut butter (smooth or crunchy, not sweetened)
1-2 Tblsps. maple syrup
1/4 cup freshly squeezed lemon juice
2 Tblsps. Tamari, soy sauce or coconut aminos
1/4 cup water
2 Tblsps. rice wine vinegar, or apple cider or white wine vinegar
Salt and freshly ground black pepper to taste

Salad:
4 green onions, cut into thin rounds
2 cups cooked quinoa (about 1 cup raw)
1 medium carrot, cut into matchsticks or grated
1 cup frozen edamame beans, no need to defrost or use canned chickpeas instead
1 1/2 cups red or purple cabbage chopped into small pieces
1 1/2 cups green cabbage chopped into small pieces
1/2 cup roasted peanuts (salted or unsalted)

Instructions:
1.  Add all of the dressing ingredients to a small bowl and whisk them together really well. Divide the dressing evenly between 4 quart jars.

2.  Add all of the other ingredients in the order listed and evenly between each jar. First green onions, then quinoa then the carrot, then the edamame beans, the the cabbage and finally the peanuts.

3.  Put the lids on the jars and store in the fridge for up to 5 days.

4.  To serve, tip out into a bowl, making sure to scrape out any remnants of dressing in the bottom of the jar, and toss everything together well before eating.

**To make this recipe peanut free, switch the peanut butter for almond butter and the peanuts for almonds.
    To make this recipe completely nut free, use sunflower seed butter or tahini in place of the peanut butter and any crunchy seeds that you like instead of the peanuts.