Snapguide

How to make a japanese layer salad

An amazing trick so you never need have a soggy salad at work again! Enjoy!

4
STEPS
INGREDIENTS

I like to make salads in Kilner or Manson jars - they are easy to transport, look nice and importantly allow you to layer salad up to keep the dressing and soft leaves separately until you want to mix

You can pick any mixture of dressing, protein and salad but in this version I have chosen Asian flavours and crunchy raw veg

Start by making your dressing. This is the juice of 1/2 lime, 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp grated ginger and some chopped mint. Some chopped red chilli would also be a nice addition.

Start by making your dressing. This is the juice of 1/2 lime, 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp grated ginger and some chopped mint. Some chopped red chilli would also be a nice addition.

Add your first layer of veg. This is thinly sliced radish and Jerusalem artichokes

Add your first layer of veg. This is thinly sliced radish and Jerusalem artichokes

Add another layer. I chose red cabbage, thinly sliced

Add another layer. I chose red cabbage, thinly sliced

Add another layer - chunks of cucumber

Add another layer - chunks of cucumber

Add your protein. I had some turkey breast which I'd cooked in a sesame and herb mixture

Add your protein. I had some turkey breast which I'd cooked in a sesame and herb mixture

Add your leaves. I chose watercress and spinach

Add your leaves. I chose watercress and spinach

And then sprinkled with some roasted cashew nuts (which I forgot about when they were in the oven and burnt a little!)

And then sprinkled with some roasted cashew nuts (which I forgot about when they were in the oven and burnt a little!)

Close the jar and take it with you. You can either shake the jar to dress the salad and eat it out of the jar or turn it onto a plate

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The creator of this guide has not included ingredients