Salads that last for days in the fridge - ideas?

[Numbbrain1]

I like making big quantities of salads to last me the week. They need to be fairly 'dry' to last and not get soggy. I make a jar of dressing and dress just before eating, adding whatever protein I fancy too.

I tend to make the same thing week after week then get bored and move on!l I'll share some recent salads I've eaten (for weeks at a time) and it'd be great to hear yours!

Thai style coleslaw with peanut dressing - lasts for days in the fridge if you dry the coriander well etc.
Red cabbage sliced v thin
Red pepper diced
Carrot grated
Spring onion sliced thinly
Chilli (you could leave this out or add to the dressing)
Coriander finely chopped

Dressing: peanut butter, lime juice, honey, rice wine vinegar, soy sauce, sesame oil, garlic, ginger, chilli (sauce or flakes)

To serve: dress and add fresh mango and protein

Broccoli salad - lasts for days in the fridge.
Raw broccoli sliced very small
Red pepper diced
Red onion diced

Dressing: tahini, garlic, lemon juice, salt, pepper, splash of water and/or olive oil

To serve: dress at least an hour before serving (softens the broccoli). Add toasted hazelnuts, dried cranberries and protein.

This is a good idea for a thread. I’m always looking for salads I can take to work and won’t wilt.

My contributions are:

• Variations on coleslaw. I do one with a honey mustard dressing and a mix of red and white cabbage, finely sliced red onion and carrots as a base. Other root vegetables (parsnips, beetroot, celeriac) and apple are optional and dependant on what I have in the fridge.
• Greek salad keeps quite well even if dressed.
• Roasted vegetables and feta. I roast whatever veg I need to use up on a Sunday night and leave in the fridge for when I want it. Add salad leaves, feta and a simple vinaigrette when you’re ready to serve.

Do you keep them in a sealed container in the fridge or in an open container?

I love the idea of having salad available as heeded

I keep mine in Tupperware

@karmakameleon thanks! Will have a go at that.

@NotTooOldPaul I'm very lazy. Big glass bowl with cling film over it.

Tuna Niçoise salad. Salad leaves, cooked runner beans, sliced new potatoes and a tin or two of tuna mixed together. Add vinegarette dressing to serve. I often add cucumber and avocado too.

Placemarking

Same.

Do the leaves, avocado and cucumber last in the fridge once cut? Avocado goes brown for me in about five minutes and the leaves go soggy after a day.

There's a woman on insta. Hungry girl salad or something she is good
Also jackfruit kitchen

No need to write place marking. Just do it .

You need to google salad in a jar. Will blow your mind.

Chickpeas red onion black olives rocket in home made balsamic dressing

French carrot salad. You can add the dressing as and when to stop it going soggy. Apart from the dressing all you need is finely grated carrots and spring onion and you could also add chickpeas. It's really delicious if you use a good quality Dijon for the dressing and also add cumin.

Wheatberry salad. Wheat berries cooked with aromatics for 1 hr then drained. Goes well with all kinds of veggies, boiled eggs and a mustard vinaigrette.

Why don't supermarkets sell grated carrot? I have a trapped nerve so grating things is not my friend and very painful. And I love grated carrot.

You could use a mini chopper thing I think?

@abracadabra1980 Have you got a food processor? I shove them through the shredder and they turn out ideal for that salad

I do it in a food processor and do a 1kg bag full at a time. Keeps fine in the fridge for 5 days or so and I throw the last bits into a stir fry or soup if needs be.

Shamelessly place marking so I can find this thread again as I love this idea.

My FIL does this in the summer but have never taken much notice of what's in his salads;I'm going to ask him now though.

any kind of lentil salad - tinned lentils (rinsed) then add things eg. finely chopped spring onion, lemon juice, olive oil, maybe chopped tomato (seeds removed), maybe some red pepper, parsley - whatever you have!

as above but replace lentils with quinoa, chickpeas etc etc.

tabbouleh is nice - a little bit of a faff to make but very good

Great thread idea thank you!

mixed salad leaves, pea shoots, rocket, cucumber, sugarsnap peas, mangetout, thinly chopped cabbage, chopped asparagus if you fancy, onion ........ with grated parmesan - fab!

Please do and report back!

Green Goddess Salad. Basically the same veggies you described above (plus some celery for crunch). Keep the dressing separate.
Wham a heap of fresh herbs, basic vinaigrette ingredients, an avocado and a small bottle of drained capers through a food processor (or blitz with stab mixer) and stir in some Greek yoghurt and lemon juice to taste. (Heaps of pepper is nice - and garlic if it’s for you.) Add some freshly toasted flaked almonds to the top of the salad (I sometimes use LSA mix). Keep dressing until time to eat. Chuck in lunch box on top of salad, put lid back on and shake it through.

Caprese Salad with greens. To stop tomatoes from going sloppy, scoop out the seeds (keep for cooking/meat tenderizing). Slice or dice as you prefer. Add to salad with spinach, cucumbers (also de-seeded), red onions, avocado, boiled egg for protein. I love the almonds or LSA I mentioned above. Either drizzle with oil and balsamic or make a garlicky vinaigrette and add to lunch before serving.

BTW, I have found that keeping a paper towel in the storage container under and on top of pre-prepared leafy things (including herbs) makes them last a bit longer.

I thought of another delicious dressing that works for lots of things…
Pomegranate Molasses, Olive Oil, Salt & pepper, Red wine or balsamic vinegar, finely diced shallots.

Add to any green salad, coleslaw mix, etc. Delicious with fresh figs or peaches sliced over rocket. Can add some Haloumi or Feta. I love to sprinkle some pomegranate arils on top as well. (Looks like rubies)