Salads in jars for picnics and barbecues are both convenient and fun, says LYNN BAIN. They are perfect for easy transport and to add a playful touch to your meal.
If you are transporting your salad in a jar in a chiller bag or esky, then a handy suggestion is wrapping the jar in a tea towel or hand towel (to stop them ‘clanking’ together).
I recommend one jar per dinner/plate.
The important thing to remember when assembling a jar salad is that ‘what goes in first comes out last’.
Accordingly, if the travel time is short, I like to start with the dressing on the bottom.
Alternatively, the dressing can be taken along in a separate bottle.
Similarly, for the final ingredient, such as the sesame seeds, I like to take them in a separate container and then sprinkle them over the salad at serving time.
Handy hint one: You could substitute very finely shredded cabbage for the shredded lettuce in the following recipe.
Handy hint two: As an alternative to the edamame beans, you could try either podded broad beans, cannellini beans or finely sliced sugar snap peas.
Handy hint three: Try substituting crispy fried shallots (either home-made or bought from the Asian section of your supermarket) for the sliced green shallots. You could add the crispy shallots as a layer.
Handy hint four: Prepared kimchi can be purchased from most supermarkets.
Handy hint five: The ingredients list is for four ‘jars’ — halve the list if there are only two of you.
SALAD BAR
INGREDIENTS
4 spring onions, finely sliced
1-2 cups kimchi
½ cucumber, deseeded and shaved into ribbons
1 cup edamame beans
2 generous handfuls of cooked rice noodles
2 cups shredded lettuce (this will ‘pack down’)
2 tbsp sesame seeds
SALAD DRESSING
INGREDIENTS
8 tbsp soy sauce
4 tbsp fish sauce
4 tsp sugar
8 tbsp rice wine vinegar
1 tsp dried chilli flakes (to taste)
Step 1: In a glass bowl, combine the soy sauce, fish sauce, sugar, rice wine vinegar and chilli flakes. Then whisk together thoroughly to combine.
Step 2: Pour a quarter of the dressing into the bottom of each sealable glass jar.
Step 3: Now place the sliced green shallot (in an even layer) into each of the glass jars.
Step 4: Repeat this process with the kimchi — an even layer in the all the jars.
Step 5: Place some of the noodles into each jar in an even(ish) layer.
Step 6: Spoon (or somehow layer) the edamame beans over the noodles.
Step 7: Now arrange the cucumber ribbons evenly over the edamame beans.
Step 8: Top each jar with an equal amount of shredded lettuce. Pat the salads in the jars down gently.
Step 9: Secure the lids on the jars and then place them in the fridge (or chiller bag) until ready to consume.
Step 10: When you’re ready to eat, remove the lids from a jars. Invert the jar into a salad bowl or onto a plate. Often with a gentle shake, the salad will come out of the jar and the dressing will drizzle over the top of the salad.
Step 11: Sprinkle each salad with some of the sesame seeds and enjoy your salad in a jar.