Paleo mason jar ramen with carrots, peppers, daikon radish, zuchini and red cabbage
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5 from 4 votes

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.
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: American
Keyword: ramen, salad
Servings: 2
Calories: 248kcal
Author: Samantha Rowland


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

Creamy Sriracha Sauce


  • 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!


Calories: 248kcal | Carbohydrates: 31g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Sodium: 942mg | Potassium: 1026mg | Fiber: 7g | Sugar: 12g | Vitamin A: 6720IU | Vitamin C: 122.7mg | Calcium: 127mg | Iron: 2.2mg