Feel good bowl
Photo by Annabel Langbein Media
Jar salads, like this one, keep in the fridge for two or three days and are a perfect make-ahead portable meal. Start with the dressing in the bottom, then layer in wholegrains or pulses, some kind of protein and loads of vegetables, keeping crunchy and fragile ingredients like nuts and salad leaves on the top. When you're ready to eat, turn it out into a bowl, toss and enjoy.
This combination of soba noodles, edamame, salmon, crunchy veg and a light dressing is positively addictive. Salmon supports the immune system, eases inflammation and helps lift mood. For a gluten-free version use gluten-free buckwheat noodles instead of soba, and tamari in the dressing.
Soba noodle salad
Sesame soy dressing
- To make Soy-Sesame Dressing, shake together ingredients in a small jar to combine. Transfer to a large jar or divide between two medium jars.
- Layer in noodles, edamame, salmon, cabbage and radishes, top with nuts and sesame seeds and screw on the lid or lids.
- To serve, invert into one or two large bowls and toss gently.
More make-ahead salads from Annabel