Shake Salads Recipes
Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas.
Asian Style Shake Salad with Sesame Dressing
Lunch well! shake your tasty dressing just before you eat
There is no set recipe for your salad, it’s a great opportunity to reduce waste by using left overs from the weekend, or cook a bit of extra chicken or salmon the night before. Where possible avoid buying pre-cooked proteins, it’s highly convenient, but you really pay for it! We used:
For the Salad
Spring onion 1x sliced
Baby gem 1/2, ripped
Avocado 1/2, sliced
Coriander, handful, shredded
Raddish 2x, sliced
Chinese Cabbage 2 leaves, sliced
Carrot, 1x small, ribbons
Red pepper, 1/4, sliced
1 red chilli, sliced
Roast chicken breast or feta or any protein – approx 150-200g
Prepare your vegetables, and store in your lidded bowl. Keep all ingredients as dry as possible.
Refrigerate on arrival at work. If you don’t have access to a fridge, keep cool – you can buy small cool bags that fit under the desk.
Sesame Dressing with pickled vegetables
By keeping the cucumber and ginger in the dressing, they slowly absorb flavour during the day. Experiment with other ingredients, but we love this recipe.
1tsp of light soy sauce
1tbsp of rice vinegar
1tbsp of sesame oil (you can also add sesame seeds)
1tbsp of honey
2cm of ginger, shredded or grated
1/4 cucumber, de-seeded and diced
Method: All ingredient into the jam jar – shake – you will see the dressing thicken.
Ensure your lid is on well and be ready to add to your salad bowl when you want to eat.
Keep refrigerated with the bowl salad; This will last 3 days if stored in the fridge, so make extra so you can prepare once!
Ready To Eat
Pour sufficient dressing over the salad and shake until everything is evenly covered! Just keep hold of the lid while shaking!