This salad is fresh and crunchy, perfect for a light lunch or as a side dish at dinner. The creamy peanut dressing adds a rich and tangy flavour that complements the crunchy vegetables perfectly. It’s quick to make and can be made peanut-free by using tahini.
Ingredients:
Peanut dressing:
- 2 tablespoons (30ml) sesame oil
- 1/2 cup (125g) peanut butter (or tahini for a peanut-free option)
- 1 tablespoon fresh ginger, minced
- 2 tablespoons coconut sugar
- 3 tablespoons (45ml) tamari or coconut aminos
- 1 tablespoon (15ml) rice vinegar
- 1/2 teaspoon freshly ground black pepper (plus more to taste)
Salad:
- 2 large courgettes, spiralised into spaghetti-like noodles
- 1 large carrot, julienned or spiralised
- 2 tablespoons fresh coriander, chopped
- 1/2 cup chopped spring onions
- 1/4 cup raw, unroasted peanuts, chopped
- 1 tablespoon (15ml) Tabasco sauce (optional)
Method of cooking:
In a medium bowl, whisk together the sesame oil, peanut butter (or tahini), minced ginger, coconut sugar, tamari (or coconut aminos), rice vinegar and black pepper until smooth and well combined. Season to taste with additional black pepper.
Spiralise the courgettes into spaghetti-like noodles and place in a large mixing bowl.
Julienne or spiralise the carrot and add to the bowl with the zucchini.
Add the chopped coriander and spring onions to the bowl.
Pour the peanut dressing over the vegetables and toss to coat evenly.
Add the chopped peanuts and gently toss to combine.
Add Tabasco sauce to taste for an extra kick of flavour.
Serve immediately, garnished with additional coriander and peanuts if desired.
