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To make the dressing, add all of the dressing ingredients to a food processor and blend until smooth. If the dressing is a little thick, add water 1 Tablespoon at a time. Dressing will naturally thicken when stored in the refrigerator.
Rinse the kelp noodles under cold water (helps remove the saltiness).
To assemble the mason jar salads, place 4 32oz. mason jars on the counter. From bottom to top, distribute the following ingredients evenly among each jar: dressing, kelp noodles, edamame, bell peppers, bean sprouts, cilantro, basil, shredded carrots, sesame seeds, zucchini noodles.
Screw on the lids and store in the refrigerator for up to 4 days. When ready to eat, flip the jar onto the plate to make sure you get the dressing on all of the veggies!