Chopped Rainbow Salad Bowls with Peanut Sauce

Step 1

Combine cabbage, mint and basil in a large bowl. Divide the mixture among 4 single-serving lidded containers. Top each with 1/2 cup cooked bulgur and equal parts of red bell pepper, carrots, yellow bell pepper, cucumber, beets and sesame seeds.

Step 2

Whisk peanut butter, soy sauce, water, vinegar, honey and garlic in a small bowl. Divide the peanut sauce among 4 small lidded containers and refrigerate.

Step 3

Seal the salad containers and refrigerate for up to 4 days. Dress with peanut sauce just before serving.