Guy salad: From salad in a jar to quick kimchis
2016: Salad in a Jar
We’re all for anything that gets guys to eat more salads. Layering ingredients in a jar so lunch involves nothing more than a quick shake is a brilliant idea that was everywhere in 2016 (including stores hawking “salad jars”). Just put the dressing and other “wet” ingredients at the bottom, then hearty ingredients like broccoli, carrots, and beans as Layer 2, so everything above it doesn’t get soggy.
2017: Quick Kimchis
Most of us know kimchi as a spicy, stinky fermented cabbage. But this Korean condiment comes in many shapes and forms, including noncabbage, nonfermented versions that are closer to salads, made with a range of herbs, vegetables, and even fruits. These are actually the most traditional kimchis eaten in Korea in the spring, and stateside chefs are catching on.
Chef Todd Kelly serves several quick kimchis at Cincinnati’s Orchids at Palm Court. “I love their adaptability,” he says. “You can use almost any healthy ingredients and combine them to accommodate any dish, or sandwich—or just eat it on their own.”
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