Noodle Salad in a Jar

Noodle Salad in a Jar

Who would have known that when I first started this ‘salad in a jar’ series, our dear friends from the USA would be subjected to a literal shitstorm of plant-based bacteria.  With that said, and it clearly not being my fault, i’ve cracked on with the concept because quite frankly it’s brilliant and once our friends over the pond eventually get off the loo they can join us in this lovely picnic packup.

This week, it’s a luscious Asian-inspired noodle salad… well it’s more salad dressing in a jar but it’s divine and comes to me via my friend Kate who served it to me last week and I just had to share it with you.

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For the dressing:

• 1 large bunch fresh coriander (if you don’t like, use basil),
• 2 cloves garlic 
• 1 teaspoon honey
• 1 tablespoon tahini
• 2 tablespoons olive oil
• 2 teaspoons sesame oil
• 1 tablespoon mango balsamic or apple cider vinegar
• 1 thumb-sized lump of fresh ginger (chopped)
• 1 teaspoon 5 spice
• 1 teaspoon chilli flakes
• The juice of half a lime or 
• Salt and pepper to taste

 

For the slaw:

• 1 carrot – finely sliced and chopped into matchsticks
• ½ courgette – finely sliced and chopped into matchsticks
• ½ fennel bulb – finely sliced and chopped into matchsticks
• sugar snap peas
• Broccoli
• Sprouts
• 100g rice noodles (cooked) 
• 50g chopped peanuts
• Fresh coriander and chives to finish

I’m using this one litre click close glass jar.

Make the dressing by placing everything into your jar and blitzing until smooth, adding a splash of water will help.

For the salad, firstly ensure you’ve cooked your noodles as per the packet instructions and then run them under cold water until cold. Place everything into a large bowl and cover in sauce.  Mix well and serve with crunchy peanuts and more fresh herbs.

For more salad recipes, check these out on Dom in the Kitchen

Eat and of corse, enjoy!