Bottle your salad to keep it fresh and crispy
If there was one taste that defined our childhood, it would probably be that old schoolyard foe: the soggy sanga. The sweaty cheese, the squelchy tomato, the wilted lettuce – it was enough to give some of us serious mental scars and instil fear every time we packed our lunches in later years. But as with most of life’s little challenges, it also gave us an opportunity to learn and we developed a swag of nifty tricks to avoid experiencing soggy-lunch syndrome in the future. While the current trend to consume everything from recycled mason jars may have you rolling your eyeballs, it’s an incredibly practical way to pack your workday salad. We’ve listed our favourite fillings below, but get as creative as you like, substituting the rice for tofu, beans or quinoa and adding your choice of fresh vegetables, fruit and herbs.
INGREDIENTS
1/2 cup rice
1 tablespoon black sesame seeds
1/2 cucumber
1 carrot
1/2 beetroot
3 tablespoons parsley
1 tomato
1 nectarine
mixed lettuce
TO MAKE
The layering of this salad is crucial. If you’re using dressing, be sure to pour it into the jar first along with absorbent ingredients that could do with a delicious marinade – such as rice or tofu. Work your way up the bottle, ensuring that the most fragile items are kept out of harm’s way at the top. This should ensure the liquid doesn’t get its soggy mitts all over your greens. Pack the ingredients firmly, especially if your jar will be jostling around on your trek to work.
First, cook the rice in boiling water on the stove until just soft, then drain and set aside. Once it’s cool, stir in the black sesame seeds and place the mixture in the bottom of a clean, dry glass jar.
Chop the cucumber into bite-sized pieces and add it to the jar. Grate the carrot and layer it on top. Next, grab a pair of gloves, then grate the beetroot and throw it in too.
Roughly tear the parsley leaves and chop the tomatoes into small pieces, then add both to the jar. Wash and slice the nectarine and rest it on top of the parsley-and-tomato mixture. Top with shredded lettuce, making sure the contents fills the whole jar. Seal tightly and store upright.
When lunchtime rolls around, give the jar a good shake to toss the ingredients together, then either tip the contents into a serving bowl or gobble the salad straight from the jar.
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