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Paleo mason jar ramen with carrots, peppers, daikon radish, zuchini and red cabbage

Paleo Mason Jar Ramen

This paleo mason jar ramen is the perfect lunch or dinner! Filled with fresh veggies and a creamy spicy sauce, this ramen is vegan, Whole30, gluten free and so simple to make.
5 from 4 votes
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Course: Salad
Cuisine: American
Keyword: ramen, salad
Prep Time: 10 mins
Total Time: 10 mins
Servings: 2

Ingredients

  • 1 daikon radish - peeled and spiralized
  • 1/2 cup shredded carrots
  • 1/2 red bell peppers - sliced thin
  • 1/2 cup shredded red cabbage
  • 1 medium zucchini - spiralized

Creamy Sriracha Sauce

Instructions

  • Spiralize the peeled daikon radish and zucchini.
  • Chop the red bell pepper and red cabbage.
  • Divide the veggies in 2 wide mouth mason jars.

Creamy Sriracha Sauce

  • In a medium saucepan, add the coconut oil and heat over medium high heat. Mince the garlic and chop the onion and add to the coconut oil. Stir and cook 2-3 minutes.
  • Add the coconut aminos, sriracha, fresh ginger, tahini, and water. Stir well to until heated through.
  • Optional: you can use the immersion blender to create a creamy sauce without any lumps from the onions and garlic.
  • Store the sauce in 2 small heat safe jars.
  • To serve, heat the sauce. Pour the veggies out of the mason jar into a bowl and add the hot sauce. Stir and enjoy!

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Nutrition Information

Nutrition Facts
Amount Per Serving. See serving size in recipe.
Calories 248
Fat 12g
Carbohydrates 31g
Fiber 7g
Sugar 12g
Protein 6g
*
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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