Thai Red Curry Salad Jars
Salad jars are perfect for a healthy lunch on busy days. Made ahead of time, easy to adapt and so delicious. You can store these for up to 3 days, making them perfect for meal prep and batch cooking. Our Thai red curry paste makes the creamiest and tastiest dressing in just minutes.
Substitutes:
- No rice? Try with pasta, lentils, quinoa, chickpeas, couscous or cannellini beans instead.
- No lettuce? Use spinach, rocket, watercress or kale instead.
- Other veggies? Try grated carrots, chopped avocado, red onion, sweetcorn, chopped mushrooms or spring onions.
- No lime? Use lemon or red wine vinegar instead.
- Other options? Try adding needs and seeds, crumbled feta, tofu, olives or boiled eggs.
Prep time: 15 minutes
Cook time: 0 minute
Total time: 15 minutes
Servings: 2
Ingredients:
50 g Oddbox Thai red curry paste
2 tbsp Olive oil
1 Lemon (juiced)
8 Radishes (chopped)
½ Cucumber (chopped)
4 tbsp Pomegranate seed
2 Tomatoes (chopped)
100 g lettuce (roughly chopped)
100 g Rice (cooked)
Salt & pepper
Recipe:
- Start with the dressing at the bottom of the jars so that the salad does not get soggy. Divide the thai curry paste, olive oil and lemon juice into two jars. Add a pinch of both salt and pepper. Then add the radishes, tomatoes, cucumber, pomegranate seeds, rice and lettuce.
- Close the jars with their lid and store in the fridge for up to 3 days. When ready to eat, simply shake the jars to cover all the ingredients with dressing and enjoy!
How to store
Store in an airtight jars, in the fridge for up to 3 days.
