Love the crunch kilner jar salad recipe

The love the crunch kilner jar salad is packed with celery, radishes, spring onions and Chinese leaf lettuce. The key to jar salads is the order they are made in. Put the dressing in the bottom and then layer the firmer vegetables at the bottom, the protein in the middle and the leafy greens at the top so they don’t get wet. Make up this Asian-inspired salad the night before work for a delicious lunch on the go.



For the dressing

1 tbsp peanut butter

2 tsp soy sauce

2 tsp Sesame oil

½ tsp chilli flakes

1 tsp rice wine vinegar


For the salad

100g fresh egg or udon noodles

1 stick of celery, sliced

4 radishes, sliced into wedges

Large handful of frozen soya beans

3 leaves of Chinese leaf lettuce, finely shredded

1 spring onion, sliced



In a bowl whisk all the dressing ingredients with a splash of water until smooth. Pour into the bottom of the jar. Defrost the soya beans in boiling water then drain.


Layer the noodles on top of the dressing, then the celery and radish, then soya beans and top with the crunchy spring onions and Chinese leaf lettuce. To serve, tip everything into a bowl and give a good stir.


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Love the crunch kilner jar salad
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