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You can prepare this Thai-inspired salad in advance and keep it refrigerated for up to 4-5 days. You can then take it with you and enjoy a healthy and nutritious organic lunch on-the-go.
Choose a jar big enough to contain all the ingredients, around 750ml should work. Make sure it’s clean and dry before you fill it up.
To prepare your dressing, grind the garlic and ginger, then add the oil, soy sauce and lime juice. Sprinkle with the chilli flakes, if using. Add the salt and pepper and whisk well.
Prepare the broccoli, vermicelli noodles and tofu in advance. You can steam the broccoli for about 8-10 minutes. For the noodles and tofu, just follow the instructions on their packaging.
Fill up your jar by layering the different ingredients. The dressing goes first, followed by the broccoli. Then add the peppers, carrots and tofu. Add the noodles. Top it all with a handful of spinach and the crushed peanuts.
Keep refrigerated and consume within 4-5 days. Make sure you keep the jar standing upright so the dressing doesn't mix with rest of the ingredients. We don’t want a soggy salad!