The beautiful rainbow vibe of this salad, from the new cookbook The Modern Salad by Elizabeth Howes, is a testament to its antioxidant and anti-inflammatory properties—after all, colorful whole foods = vital phytonutrients and antioxidants. Between pomegranates, red cabbage, carrots, and pistachios, this salad has cardiovascular, anti-cancer, brain health, and liver-supportive benefits. Riffing on the ultra-healthful tea-leaf-in-salad concept, this bowl's base is matcha coconut rice, which combines the potent anti-inflammatory tea with creamy healthy fats and fragrant rice.
Iranian jeweled rice is traditionally created in Persian kitchens for weddings and other special occasions, fulfilling much the same role as tea-leaf salad does in Myanmar. The original version is pigmented with saffron and is ultra-decadent, with copious amounts of butter and spices. Infused with coconut milk and antioxidant-rich matcha green tea, this lightened-up version requires some advanced preparation but is a stunning addition to any celebration—or just your weekly meal-prep rotation.