This recipe is packed with functional spices, like turmeric and ginger, gut-loving apple cider vinegar, and healthy veg, which all help to reduce inflammation and keep your tummy happy.
Bonus: it’ll only take you 20 minutes to whip up, and of course it’s super delish.
Rainbow soba salad & anti-inflammatory dressing
Prep: 15 minutes
Cook time: 2 minutes
- 1/8 cabbage (red) finely shredded
- 1.5 teaspoons apple cider vinegar
- 1 teaspoon tamari (or soy sauce) gluten free if necessary
- 1/2 teaspoon sesame oil
- 70 grams soba (or gluten free buckwheat) noodles use 100% buckwheat noodles for gluten-free
- 1/4 cup green peas (frozen)
- 1 bunch buk (bok) choy tough ends removed, finely sliced
Ingredients for dressing
- 1/4 teaspoon turmeric (ground)
- 1/4 teaspoon ginger (ground)
- 1.5 teaspoons tahini hulled
- 1/4 teaspoon sesame oil
- 1/2 teaspoon apple cider vinegar
- 1 pinch sea salt
- 1 pinch black pepper (ground)
1. Combine all ingredients for the dressing with 30ml hot water in a small bowl or jar and set aside.
2. In a large bowl, combine cabbage, apple cider vinegar, tamari and sesame oil. Using tongs, coat the cabbage in the liquid. Put a bit of “elbow grease” into it, bruising and breaking down the cabbage until it is wilted and has shrunk in size. Set aside.
3. Bring a medium saucepan of water to the boil, plunge in soba noodles and peas. Leave for 4 minutes. Drain and rinse under cold water to prevent sticking and cool to room temperature.
4. In the bowl with the cabbage, add in the bok choy and stir to coat. Add in the cooled noodles and peas and stir to coat. Drizzle both with the dressing.
For more anti-inflammatory recipes, you need to try this green smoothie and Sam Wood’s delicious hot chocolate.
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