Would you like a jar with that?

By Lynn Bain

Jun 24, 2024

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).

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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.