Crunchy Asian jar salad

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Nutrition Facts

Amount Per Serving

Calories 591 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 3g19%

Sodium 1981mg86%

Potassium 612mg17%

Carbohydrates 80g27%

Fiber 11g46%

Sugar 13g14%

Protein 26g52%

Vitamin A 7752IU155%

Vitamin C 11mg13%

Calcium 80mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

A quick and easy lunch on the go

Prep Time10

Total Time10

Course: Lunch

Cuisine: British

Servings:

Calories: 591kcal

Equipment

Kilner jar with lid
Bowl

Ingredients

For the salad:

Large handful of frozen soya beans
100 g fresh egg or udon noodles
1 stick of celery sliced
4 radishes sliced into wedges
1 spring onion sliced
3 slices of Chinese leaf lettuce finely shredded

For the dressing:

1 tbsp peanut butter
2 tsp soy sauce
2 tsp sesame oil
1/2 tsp chilli flakes
1 tsp rice wine vinegar

Method

In a bowl whisk all the dressing ingredients with a splash of water until smooth. Pour into the bottom of the jar.
Defrost the soya beans in boiling water then drain.
Layer the noodles on top of the dressing, then the celery and radish, then soya beans and top with the crunchy spring onions and Chinese leaf lettuce.
To serve, tip everything into a bowl and give a good stir.

Notes

The key to jar salads is the order they are put into the jar. Put the dressing in the bottom and then layer firmer vegetables at the bottom, the protein in the middle and the leafy greens at the top so they don’t get wet.

Nutrition