Glass Jar Salad (Chinese): A Flavor Collision of Japanese and Chinese Dressings

Salad with Japanese dressing

A soy sauce-based dressing. The strong flavors of garlic and ginger will satisfy your cravings, and it's low in calories yet very filling. Healthy Japanese ingredients such as daikon radish, wakame seaweed, yam, and pickled plum are both fresh and delicious.

Soybean and Sargassum Japanese White Sauce Salad

It contains a lot of soybeans, which are rich in high-quality protein, so it can keep you full for a long time.

Mix the tofu evenly to create a Japanese-style white dressing salad. The contrast in texture with the vegetables makes it quite interesting to eat.

Materials (for a 480ml glass jar)

Tofu (from Kapok)......1/3 block (100g)

Sargassum seaweed... 1 tablespoon (dried)

Japanese-style dressing... 1/2 tablespoon

Canned soybeans (drained) ...... 1/2 can (boiled, 50g)

1/2 small cucumber (cut into 1cm cubes)

Red bell pepper (coarsely chopped)...1/4

Mizuna (cut into 3cm lengths) ...... 1/2 head

practice

1. Wrap the tofu in two sheets of kitchen paper towels, microwave (600W) for about 1 minute and 30 seconds to remove moisture, and cut into bite-sized pieces.

2. After soaking the seaweed, blanch it in hot water and drain.

3. Place the ingredients in the glass jar in the following order: sauce, wakame seaweed from step 2, soybeans, cucumbers, bell peppers, tofu from step 1, and mizuna.

Shelf life

Refrigerate for 2-3 days

Pork slice salad seasoned with sesame dressing

The fat in the pork slices has been cooked off, so what you're eating is health and energy.

The combination of mild-tasting vegetables such as white radish and tender radish greens with a rich sauce made with sesame paste is simply wonderful.

Materials (for a 480ml glass jar)

Pork slices for hot pot... 50g

A Japanese-style dressing......1/2 tablespoon

Sesame paste......1 teaspoon

White radish (cut into thin strips)......2 cm long

Cherry tomatoes (cut into quarters after removing stems) ... ... 5

Radish greens (cut in half) ......1 small bunch

practice

1. Blanch the pork in hot water with a little cooking wine (not included in the ingredients).

2. Mix A thoroughly.

3. Place the sauce from step 2, white radish, cherry tomatoes, pork from step 1, and radish greens into the glass jar in that order.

Shelf life

Refrigerate for 2-3 days

Grapefruit Pepper Radish Salad

Soaking the finely shredded daikon radish in a spicy yuzu pepper sauce gives it a more distinctive texture. It's extremely low in calories; even with toppings like salmon added to the rice ball, it's still below 400kcal.

Materials (for a 480ml glass jar)

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

A. Grapefruit pepper......1/2 teaspoon

White radish (cut into thin strips) ... about 3cm long

Okra (blanched in salt water, stems removed, and sliced ​​into 1cm wide rounds) ... 5 pieces

Red bell pepper (cut into thin strips) ......1/4

Green perilla leaves (finely chopped) ......4 leaves

Mizuna (cut into 3cm lengths) ...... 1/2 head

practice

1. Mix A thoroughly.

2. Place the sauce, white radish, okra, bell pepper, green perilla leaves, and mizuna into a glass jar in the same order as in step 1.

Shelf life

Refrigerate for 4-5 days

Scallop and lotus root mustard-flavored salad

Dried scallops are very low in calories and have an extremely delicious flavor, which can instantly elevate an ordinary salad to a luxurious level.

The mucilage in yams can also slow down the absorption of sugar. The amount of yam can be increased or decreased according to personal preference.

Materials (for a 480ml glass jar)

Lotus root (cut into fan shapes) ......50g

A Japanese-style dressing... 12 tablespoons

mustard sauce......1 teaspoon

Dried scallops (drained)......1 can (60g)

1/2 cucumber (cut into 1cm cubes)

Yam (cut into short strips) ......50g

Cherry tomatoes (cut into quarters after removing stems) ... ... 5

Mizuna (cut into 3cm lengths) ...... 1/2 head

practice

1. Blanch the lotus root in hot water with a little vinegar and salt (both not included in the ingredient list).

2. Mix A thoroughly.

3. Place the ingredients from step 2 (mixed sauce), dried scallops, lotus root, cucumber, yam, cherry tomatoes, and mizuna into a glass jar in that order.

Shelf life

Refrigerate for 3-4 days

Okra, Yam, and Plum Salad

The combination of sticky vegetables, okra and yam, along with pork, will revitalize you on a sluggish day. The aroma of pickled plums and green perilla leaves will also stimulate your appetite.

Materials (for a 480ml glass jar)

Pork slices for hot pot... 50g

A Japanese-style dressing... 12 tablespoons

Sour plums (pitted and crushed) ......2

Yam (cut into 1.5cm cubes) ......100g

Okra (blanched in salt water, stems removed, and sliced ​​into 1cm wide rounds) ... 5 pieces

Green perilla leaves (finely chopped) ......4 leaves

Radish greens (cut in half) ......1 small bunch

practice

1. Blanch the pork in hot water with a little cooking wine (not included in the ingredients).

2. Mix A thoroughly.

3. Place the ingredients in the glass jar in the order of the sauce from step 2, yam, okra, pork from step 1, green perilla leaves, and radish greens.

Shelf life

Refrigerate for 2-3 days