“Eat the colors of the rainbow” is a mantra I frequently say to my family and patients. And I always strive to practice what I preach! This salad is EASY and sure to please even the pickiest of eaters, as it is deconstructed and allows each individual to build their own colorful plate.

I use gluten-free soba noodles.* Soba noodles are made from buckwheat, which is a gluten-free grain rich in magnesium and protein.

*Note: Not all soba noodles are gluten-free. Most are made with a combination of wheat and buckwheat. Look for soba noodles made form 100% buckwheat. Here is the one I buy from Amazon.

Salad

• 1 head of broccoli, cut into bite-size florets
• ¼ purple cabbage, sliced
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 5 scallions, sliced
• ½ cup chopped cilantro
• 1 package gluten-free soba noodles
• 1 TBSP coconut oil
• 1 TBSP gluten-free soy sauce (tamari)
• Peanut sauce (below)
• Protein of your choice- organic chicken, grass-fed beef, shrimp, or tofu

1. In a large skillet, melt coconut oil over medium heat. Add broccoli, cabbage and gluten-free soy sauce (tamari). Cook 5 minutes until cabbage and broccoli are tender. Remove from heat.
2. Bring a large pot of water to boil. Cook soba noodles according to the package instructions.
3. Arrange the broccoli, cabbage, bell peppers, cilantro, and scallions on a large platter alongside the cooked soba noodles and a cooked protein of your choice.
4. Place the platter in the center of the table and allow your family to create their own soba noodle salads. Top with peanut sauce.

Peanut Sauce

I make my own using the recipe below. But you could also opt for a store-bought peanut sauce as a time-saver (available at health food stores in Asian food aisle)

• ¼ cup peanut butter
• 2 tsps maple syrup
• 2 TBSP gluten-free soy sauce (tamari)
• 1 TBSP brown rice vinegar
• 2 tsps grated ginger
• 1 can coconut milk

1. In a small saucepan, add peanut butter, maple syrup, tamari, vinegar and ginger; bring to a light simmer.
2. Whisk in the coconut milk until smooth. Simmer on low for 3-4 minutes with a lid on.

Recipe adapted from Run Fast, Eat Slow by Shalane Flanagan and Elyse Kopecky.

Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.