I like to make salads in Kilner or Manson jars – they are easy to transport, look nice and importantly allow you to layer salad up to keep the dressing and soft leaves separately until you want to mix. You can pick any mixture of dressing, protein and salad but in this version I have chosen Asian flavours and crunchy raw veg.

 

Japanese Layer Salad

Japanese Layer Salad
Recipe type: dinner, lunch
Cuisine: Japanese
 
Ingredients
  • ½ lime
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • ½ tsp grated ginger
  • chopped mint
  • chopped red chilli (optional)
  • sliced radish
  • Jerusalem artichokes
  • red cabbage, thinly sliced
  • chunks of cucumber
  • turkey breast
  • watercress
  • spinach
  • roasted cashew nuts
Instructions
  1. Start by making your dressing. This is the juice of ½ lime, 1 tbsp soy sauce, 1 tsp sesame oil, ½ tsp grated ginger and some chopped mint. Some chopped red chilli would also be a nice addition
  2. Add your first layer of veg. This is thinly sliced radish and Jerusalem artichokes
  3. Add another layer. I chose red cabbage, thinly sliced
  4. Add another layer - chunks of cucumber
  5. Add your protein. I had some turkey breast which I'd cooked in a sesame and herb mixture
  6. Add your leaves. I chose watercress and spinach
  7. And then sprinkled with some roasted cashew nuts
  8. Close the jar and take it with you. You can either shake the jar to dress the salad and eat it out of the jar or turn it onto a plate
  9. Enjoy!
Nutrition Information
Serving size: 1

 

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