Japanese-inspired salad jar | Jean Hailes

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 tablespoon tamari or soy sauce
• 2½ tablespoons mirin
• ½ teaspoon sesame oil
• 4 to 6 raw snow peas, sliced
• ½ to 1 cup purple cabbage, shredded
• 1 carrot, grated
• ½ cup cooked buckwheat soba noodles or brown rice
• 150 to 170 g Japanese marinated tofu cubes (available in supermarkets)
• ½ cucumber, chopped
• Handful leafy greens (such as a salad mix)
• 1 heaped tablespoon seaweed (such as arame or wakame, finely sliced)
• 1 tablespoon sesame seeds, toasted