Chinese-style Mixed Salads: Five Fragrant Glass Jar Delicacies

Salad with Chinese-style dressing

The sesame-scented dressing makes it easy to devour Chinese and Korean salads packed with vegetables. Common, low-calorie vegetables like bean sprouts, spinach, scallions, and cucumbers become even more delicious with the dressing.

Chinese-style vermicelli salad

This is a generously portioned Chinese salad with glass noodles and ham. The chewy bean sprouts provide an unexpected sense of satisfaction. It also includes plenty of finely shredded vegetables.

Materials (for a 480ml glass jar)

Fans......15g

Soybean sprouts......70g

Chinese-style dressing......1/₂ tablespoon

Carrot (shredded) ......1/3 of a carrot

1/2 cucumber (cut into thin strips)

Ham slices (cut into 5mm wide strips) ......2 slices

practice

1. Soak the vermicelli as instructed, drain the water, and cut it into an easy-to-eat length using kitchen scissors.

2. Place the soybean sprouts in a heat-resistant container and loosely cover them with plastic wrap. Microwave (600W) for 2 minutes and drain.

3. Place the ingredients into the glass jar in the following order: sauce, carrot, cucumber, bean sprouts from step 2, and glass noodles from step 1.

Shelf life

Refrigerate for 2-3 days

Spinach and tuna salad

Adding sesame paste to Chinese-style dressing makes it even more fragrant and delicious. Spinach, bean sprouts, and other vegetables are blanched, so you can enjoy more vegetables in the same quantity.

Materials (for a 480ml glass jar)

Spinach... 1 bunch

Soybean sprouts......70g

A Chinese-style dressing......1 tablespoon

Sesame paste......1 teaspoon

Salt... a little

Canned tuna (drained)......1 can (boiled, 80g)

Tomato (stem and seeds removed, cut into 2cm cubes) ...... 1/2

Red leaf lettuce (torn into bite-sized pieces) ... 1 leaf

practice

1. Blanch the spinach in hot water with a little salt (not included in the ingredients) until cooked, squeeze out the water, and cut it into 3cm lengths.

2. Place the soybean sprouts in a heat-resistant container and loosely cover them with plastic wrap. Microwave (600W) for 2 minutes and drain.

3. Mix A thoroughly.

4. Place the sauce from step 3, tuna, spinach from step 1, bean sprouts from step 2, tomatoes, and red lettuce into the glass jar in that order.

Shelf life

Refrigerate for 2-3 days

lightly pickled kimchi

Adding sesame oil and garlic to Chinese-style sauces can create a Korean flavor.

Chewy vegetables like carrots, cut into thin strips, can be very filling even if they are low in calories.

Materials (for a 480ml glass jar)

A Chinese-style dressing......1 tablespoon

Sesame oil......1 teaspoon

Garlic (crushed) ...... 1/4 teaspoon

Salt... a little

Scallions (finely shredded and soaked in water, then drained) ......1/4 stalk

Carrot (shredded) ......1/3 of a carrot

1/2 cucumber (cut into thin strips)

Red leaf lettuce (torn into bite-sized pieces) ... 1 leaf

practice

1. Mix A thoroughly.

2. Place the sauce, scallions, carrots, cucumbers, and red lettuce into the glass jar in the same order as in step 1.

Shelf life

Refrigerate for 4-5 days

Tomato and Scallion Salad

The scallions are infused with the sweetness of the sauce; though simple, they are very appetizing.

Soybean sprouts are an excellent food source that is low in calories and rich in dietary fiber, protein, and minerals. Tomatoes are also sweet, juicy, and highly nutritious.

Materials (for a 480ml glass jar)

Soybean sprouts......70g

Chinese-style dressing... 12 tablespoons

Finely chopped scallions... 5cm long

Small cucumber (cut in half lengthwise, then sliced ​​thinly) ......1/2 cucumber

Tomato (stem removed and chopped) ...... 1/2

practice

1. Place the soybean sprouts in a heat-resistant container and loosely cover them with plastic wrap. Microwave (600W) for 2 minutes and drain.

2. Place the sauce, scallions, cucumbers, bean sprouts from step 1, and tomatoes into the glass jar in that order.

Shelf life

Refrigerate for 2-3 days

Korean potato salad

Spicy potato salad with plenty of yellow and green vegetables.

It uses a Chinese-style sauce as a base, and adds mayonnaise and bitter pepper sauce to enhance the rich and mellow taste.

Materials (for a 480ml glass jar)

Potatoes... 2 (150g)

A. 1/2 tablespoon each of Chinese-style dressing and mayonnaise...

Bitter pepper sauce... 1 teaspoon

Spinach... 1/2 head

Carrot (shredded)......1/4 of a carrot

practice

1. Wash the potatoes, wrap them in plastic wrap, and microwave (600W) for about 3 minutes. Peel and cut them into bite-sized pieces, then spread the mixture A on top.

2. Blanch the spinach in hot water with a little salt (not included in the ingredient list), squeeze out the excess water, and cut it into 3cm lengths.

3. Place the potatoes and sauce from step 1, the spinach from step 2, and the carrots into the glass jar in that order.

Shelf life

Refrigerate for 3-4 days