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.


  1. Using a spiraliser or julienne peeler, cut courgettes and carrots into noodles. De-seed pepper and cut into small cubes.
  2. De-seed the pepper and cut into small cubes.
  3. 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.


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)

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