These salad jars can be prepared the night before for a tasty packed lunch. The secret of keeping the vegetables crunchy and fresh is to layer them in the correct order. The dressing goes first at the bottom of the jar, followed by noodles, pasta or grains, and then the firmer vegetables and protein in the middle, with crisp leafy greens and salad leaves on top.
Ingredients
For the Dressing
- 4 tbsp peanut butter
- 1 garlic clove, crushed
- 2 tbsp light soy sauce
- 1 tbsp groundnut (peanut) oil
- 1 tbsp rice vinegar
For the Salad
- 8 oz (225 g) rice vermicelli noodles
- 8 oz (225 g) broccoli, cut into small florets
- 8 oz (225 g) smoked tofu, cut into cubes
- 1 tbsp olive oil
- 6 oz (175 g) frozen edamame (soy) beans, defrosted
- ½ small Chinese leaf (Chinese cabbage), shredded
- Sweet chilli sauce for drizzling (optional)
How to Make It
- Combine all the dressing ingredients in a small jug and whisk until smooth and creamy, adding a splash of water to mix, if necessary. Pour the dressing into 4 lidded glass jars (approximately 225 g/8 oz capacity).
- Cook the noodles following the pack instructions. Drain well.
- Steam the broccoli in a steamer basket or colander over a saucepan of simmering water for 3 minutes, or until just tender (not soft) and still bright green.
- Pat the tofu dry with kitchen paper (paper towels). Heat the oil in a small non-stick frying pan (skillet) over a high heat and fry the tofu for 4–5 minutes, turning it occasionally, until golden brown all over. Remove from the pan and drain on kitchen paper.
- Divide the cold noodles between the jars and then add a layer of edamame beans, followed by a layer of tofu and then broccoli. Top with the shredded Chinese leaves. Seal the jars and keep in a cool place until you’re ready to eat.
- Before serving, gently shake the jars to coat everything in the dressing or tip the contents into a bowl and stir. Serve drizzled with sweet chilli sauce, if you like.
