This salad is light, refreshing, and gut-friendly. Tofu offers plant-based protein and phytoestrogens (great for women’s health), while rice noodles make it easy to digest. Fresh herbs and a zingy dressing add a flavour punch without being heavy.

Ingredients (serves 2–3)

• 200g firm tofu, pressed and cubed
• 150g rice noodles
• 1 cucumber, julienned
• 1 carrot, julienned
• 1 small capsicum, thinly sliced
• 1 cup shredded red cabbage
• 1 handful fresh mint leaves
• 1 handful coriander leaves
• 2 spring onions, sliced
• 2 tbsp roasted peanuts or cashews (optional, for crunch)

Dressing:

• 3 tbsp lime juice
• 2 tbsp tamari or soy sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1 tsp honey or maple syrup
• 1 fresh chilli, finely chopped (optional)

Method

1. Cook rice noodles according to packet instructions, rinse under cold water, and set aside.
2. Heat a non-stick pan with a drizzle of oil and pan-fry tofu until golden on all sides.
3. Whisk together all dressing ingredients.
4. Toss noodles with veg, herbs, and tofu in a large bowl.
5. Drizzle with dressing, sprinkle with nuts, and serve chilled or at room temperature.

💡 Gut health tip: Herbs like mint and coriander can aid digestion and balance flavours, making meals more enjoyable and soothing for the gut.