Think upside-down salad cups: as easy to create as spreading peanut butter and jelly.    Layered with colorful and crunchy veggies, a healthy protein of your choosing and a delectable sauce to “Thai“ it all together,  these savory stacks of brain-boosting goodness will make your kid the envy of his lunch table crew.  

You’ll need a pint-sized mason jar with a lid and a small jar for the dressing. 

Mix and match your favorite veggies and proteins:

  • Shredded or shaved carrot or other colorful blend of root veggies (purple daikon, watermelon radish, heirloom carrot) 
  • Chopped greens ( of your choice,  I like thinly sliced baby bok chop) fresh ( clean) bean sprouts, mint/ basil/ cilantro ( all three, just one – your choice )  
  • Cooked chicken, tofu or seasoned seared tempeh, cashews or peanuts.  

Nuac chom sweet chili is the base for this accompanying dressing, which is a kid-friendly twist on the classic Thai dipping sauce. The light and zippy dressing tie together the components of this fresh lunch salad. Send in a separate little jar or baggie to keep veggies fresh.

Whisk together: 

  • 1/4 cup sweet chili sauce
  • 2 TBSP Fish sauce
  • 3 TBSP fresh lime juice
  • 1 TBSP rice vinegar
  • 1/4 cup water
  • diced mint, cilantro or basil.