Asian Beef Salad

Both Cider Apple Vinegar and fermented foods are linked to reducing insulin resistance. Here is a tasty salad to perk up left over roast beef which has the added advantage of containing both.


  • 100g of leftover cooked roast beef, thinly sliced
  • 1 thumb size piece of fresh ginger, grated
  • 1 tablespoon of tamari (wheat free soy)
  • 1 large handful of rocket
  • 2 inches of cucumber, chopped
  • 1 stick of celery, chopped
  • 1/2 avocado
  • a couple tablespoons of Kimchee
  • Extra Virgin Olive Oil
  • Cider Apple Vinegar
  • 1 fresh red chilli deseeded and chopped small (optional)


  • Mix together the grated ginger and tamari and marinade the cooked beef  in the mixture for about 20 minutes
  • Assemble all the salad ingredients and dress with EVO and cider vinegar before placing the marinaded beef on top.
  • Add a freshly chopped chilli for extra kick if desired