Courgette & carrot noodle salad
- Prep: 20m
- Cook: 0m
- Serves: 4
This raw vegetable noodle salad is tossed in a zingy Asian ginger dressing. Delicious on its own, you can also serve it as a side dish with grilled salmon or chicken.
Method
- Using a spiraliser or julienne peeler, cut courgettes and carrots into noodles. De-seed pepper and cut into small cubes.
- De-seed the pepper and cut into small cubes.
- Make the dressing by combining all the ingredients in a bowl. 4. Toss the vegetables in the dressing and top with mint leaves, peanuts and finely sliced red chilli if using. Serve on a plate or in a bowl.
Ingredients
All to be sourced organic where possible
- For the salad:
- 350g courgettes
- 150g carrots
- 1 yellow pepper
- 2-3 sprigs of mint
- 1 handful of peanuts
- 1 red chilli (optional)
- For the dressing:
- 1 tbsp cider vinegar
- 2 tbsp extra virgin olive oil
- 1 tbsp sesame oil
- Juice of ½ lemon
- ½ tbsp tamari
- 1 tbsp grated ginger root
- 1 garlic clove, crushed
- 1-2 tsp soft brown sugar (to taste)
