Cold Sesame Noodle Mason Jar Salad
Cold sesame noodle mason jar salad became my answer to the lunch problem I never knew I had. I was tired of the same boring sandwich every single day until I realized I needed something that traveled well but actually tasted like a real meal. Now I prep these on Sunday, and I have an easy lunch sorted for the week.
How to Make Cold Sesame Noodle Mason Jar Salad for Easy Meal Prep
Why You’ll Love This Recipe
- Gets better as it sits — the flavors actually improve overnight in the fridge
- Perfect for anyone who needs grab-and-go lunches that feel satisfying
- The sesame dressing coats everything without making the vegetables soggy
💚 Looking for more Asian-inspired jar salads? Try this Thai Peanut Rice Noodle Jar Salad.
What You’ll Need
- red pepper flakes — optional
- warm water — as needed
- roasted peanuts, chopped — optional
Before You Start Cooking
A few things that make this recipe work:
- ► Rinse the noodles with cold water until they are completely cool to prevent them from continuing to cook and getting mushy
- ► Layer the vegetables by firmness — put harder vegetables like carrots closer to the dressing and delicate herbs on top
- ► Toast the sesame seeds in a dry pan for 2-3 minutes for extra nutty flavor
Easy Ingredient Swaps
| Instead of | Try This | When To Swap |
|---|---|---|
| soba noodles | rice noodles or regular spaghetti | Any long thin noodle works here. |
| tahini | peanut butter or almond butter | Use natural nut butter for the smoothest dressing. |
| sugar snap peas | edamame or snow peas | Any crisp green vegetable adds nice texture. |
| purple cabbage | regular cabbage or broccoli slaw | You just want something that adds crunch. |
| cilantro | fresh mint or basil | Fresh herbs brighten up the whole salad. |
| peanuts | cashews or almonds | Any roasted nut adds protein and crunch. |
How To Make Cold Sesame Noodle Mason Jar Salad
Cook the noodles
Cook noodles according to package directions. Drain and rinse with cold water until completely cool. Drain thoroughly and set aside.
Make the sesame dressing
In a medium bowl, whisk together tahini, rice vinegar, soy sauce, sesame oil, honey, minced garlic, grated ginger, and red pepper flakes if using. Add warm water 1 tablespoon at a time until the dressing reaches a smooth, pourable consistency.
Prepare the vegetables
Julienne the carrot, slice the bell pepper, trim the snap peas, and shred the cabbage. Chop the green onions and cilantro. Keep everything separate for easy assembly.
Toss noodles with dressing
In a large bowl, toss the cooled noodles with about 3/4 of the sesame dressing until evenly coated. Reserve remaining dressing for serving.
Layer the mason jars
In 4 wide-mouth mason jars, layer from bottom to top: remaining dressing, dressed noodles, carrots, bell pepper, snap peas, purple cabbage, green onions, cilantro, sesame seeds, and peanuts if using.
Store and serve
Seal jars tightly and refrigerate for at least 30 minutes or up to 5 days. When ready to eat, shake the jar to distribute dressing or dump into a bowl and toss.
Pro Tips For The Best Results
- Rinse the noodles with cold water until they are completely cool to prevent them from continuing to cook and getting mushy
- Layer the vegetables by firmness — put harder vegetables like carrots closer to the dressing and delicate herbs on top
- Toast the sesame seeds in a dry pan for 2-3 minutes for extra nutty flavor
- Make sure to drain the noodles really well or they will water down your dressing
- Use wide-mouth mason jars — they make layering easier and eating more manageable
Common Mistakes To Avoid
- Not cooling the noodles completely before dressing them — Rinse with cold water until the noodles feel cool to the touch
- Making the dressing too thick — Add warm water gradually until it reaches a smooth, pourable consistency
- Putting delicate herbs at the bottom of the jar — Layer from heaviest to lightest with herbs and nuts on top
- Overpacking the jars — Leave about an inch of space at the top for shaking and mixing
Make Ahead and Storage Tips
- These salads actually improve after sitting overnight as the flavors meld together
- Prep all vegetables on Sunday and store separately in containers for quick assembly during the week
- Make extra dressing and store in the fridge for up to 2 weeks
- The assembled jars keep perfectly for up to 5 days in the refrigerator
What To Serve With Cold Sesame Noodle Mason Jar Salad
- Add grilled chicken or shrimp for extra protein that makes this a complete meal
- Serve with a side of crispy wonton chips for added crunch and fun texture
- Pack with a thermos of hot tea for a satisfying Asian-inspired lunch combo
- Top with a soft-boiled egg for richness that pairs beautifully with the sesame flavors
Delicious Variations To Try
- Spicy Version: Add sriracha or chili garlic sauce to the dressing and include sliced jalapeños in the vegetable layers
- Protein-Packed: Layer in cooked edamame, grilled tofu, or leftover rotisserie chicken for a more substantial meal
- Thai-Style: Replace tahini with peanut butter, add lime juice instead of rice vinegar, and include fresh mint and Thai basil
For Mediterranean flavors, try this Greek Orzo Mason Jar Salad with similar layering technique but completely different taste profile.
More Mason Recipes
Love this recipe? Here are a few more of my favorites you will want to try:
Thai Peanut Rice Noodle Jar Salad | Thai-inspired rice noodles with creamy peanut sauce make the perfect portable lunch! Five days of fresh flavors that get better overnight!
Greek Orzo Mason Jar Salad | Mediterranean orzo pasta with fresh vegetables and tangy dressing layers beautifully! Perfect make-ahead lunch that stays crisp all week!
Caprese Tortellini Jar Salad | Italian tortellini with fresh mozzarella and basil creates restaurant-quality portable meals! Ready in minutes and stays fresh for days!
Frequently Asked Questions
How long do mason jar salads stay fresh?
These salads stay fresh in the refrigerator for up to 5 days when properly layered with dressing on the bottom and delicate ingredients on top.
Can I make the dressing ahead of time?
Yes, the sesame dressing keeps in the refrigerator for up to 2 weeks. Just whisk it again before using since it may separate.
What size mason jars work best?
Wide-mouth pint or quart-size mason jars work best for easy layering and eating. The wide opening makes assembly much easier.
Can I use regular pasta instead of soba noodles?
Absolutely! Any long thin pasta like spaghetti or linguine works well. Just cook according to package directions and cool completely.
Do I need to cook the vegetables?
No, all the vegetables in this recipe are meant to be raw for maximum crunch and nutrition. The snap peas are tender enough to eat raw.
Can I freeze these salads?
Freezing is not recommended as the vegetables will become mushy and the noodles will change texture when thawed.
What if I don’t have tahini?
You can substitute natural peanut butter or almond butter for the tahini. The flavor will be slightly different but still delicious.
Should I shake the jar before eating?
Yes, give the jar a good shake to distribute the dressing, or dump everything into a bowl and toss for easier eating.
Ready To Make Cold Sesame Noodle Mason Jar Salad?
This cold sesame noodle mason jar salad proves that meal prep does not have to mean boring food. The layers stay crisp, the flavors get better with time, and you have lunch handled for the entire week. Make a batch this Sunday and thank yourself every day at lunchtime.
Cold Sesame Noodle Mason Jar Salad
By At The Sunday Table
Cold sesame noodle mason jar salad became my answer to the lunch problem I never knew I had. My daughter started asking for the same boring sandwich every single day until I realized we both needed something that traveled well but actually tasted like a real meal. Now I make five of these on Sunday and we both have lunch sorted for the week.
Ingredients
Instructions
-
1
Cook the noodles
Cook noodles according to package directions. Drain and rinse with cold water until completely cool. Drain thoroughly and set aside.
-
2
Make the sesame dressing
In a medium bowl, whisk together tahini, rice vinegar, soy sauce, sesame oil, honey, minced garlic, grated ginger, and red pepper flakes if using. Add warm water 1 tablespoon at a time until the dressing reaches a smooth, pourable consistency.
-
3
Prepare the vegetables
Julienne the carrot, slice the bell pepper, trim the snap peas, and shred the cabbage. Chop the green onions and cilantro. Keep everything separate for easy assembly.
-
4
Toss noodles with dressing
In a large bowl, toss the cooled noodles with about 3/4 of the sesame dressing until evenly coated. Reserve remaining dressing for serving.
-
5
Layer the mason jars
In 4 wide-mouth mason jars, layer from bottom to top: remaining dressing, dressed noodles, carrots, bell pepper, snap peas, purple cabbage, green onions, cilantro, sesame seeds, and peanuts if using.
-
6
Store and serve
Seal jars tightly and refrigerate for at least 30 minutes or up to 5 days. When ready to eat, shake the jar to distribute dressing or dump into a bowl and toss.
Notes
- ► Rinse the noodles with cold water until they are completely cool to prevent them from continuing to cook and getting mushy
- ► Layer the vegetables by firmness — put harder vegetables like carrots closer to the dressing and delicate herbs on top
- ► Toast the sesame seeds in a dry pan for 2-3 minutes for extra nutty flavor
- ► Make sure to drain the noodles really well or they will water down your dressing
- ► Use wide-mouth mason jars — they make layering easier and eating more manageable
Nutrition Per Serving
Hey, I’m Rachel — Orlando mom, home cook, and believer that the best meals are simple, nourishing, and made with love. At The Sunday Table is my little corner of the internet where comfort food meets real life.
