Vegan courgette noodle salad with peanut dressing

Vegan courgette noodle salad with peanut dressing: a fresh, quick salad with courgette, carrot, peanut butter, lime juice and soy sauce.

At a glance

• Serves 1
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 290 kcal per serving
• Protein: 10 g
• Fat: 22 g
• Carbs: 20 g

Ingredients

• 1 courgette
• 1 carrot
• 2 tbsp peanut butter
• 1 tsp lime juice
• 1 tbsp soy sauce

Method

You’ll need: spiralizer · mixing bowl

1. Turn the courgette and carrot into thin vegetable noodles with a spiralizer or julienne peeler.
2. Put the peanut butter, soy sauce and lime juice into a small bowl.
3. Stir everything until smooth and gradually add warm water until the dressing is creamy and easy to pour.
4. Put the vegetable noodles into a large bowl and pour the peanut dressing over them.
5. Toss everything thoroughly until the courgette and carrot are evenly coated with the dressing.
6. To serve, enjoy the salad straight away or let it stand briefly so the flavours come together.

Good to know

A salad like this is on the table in a few minutes and feels surprisingly fresh. Creamy, zingy and pleasantly crunchy.

Swaps

Peanut butter → almond butter (also provides unsaturated fats and a little plant protein; contains tree nuts); soy sauce → tamari (similar flavour, the gluten-free alternative); lime juice → lemon juice (also provides acidity and a little vitamin C); carrot → red cabbage (adds anthocyanins and more bite).

Allergens

Contains peanuts, soya and gluten (soy sauce – use tamari for a gluten-free version). Generally fine for children, but not suitable for anyone with a peanut allergy; in pregnancy, no concerns with hygienic preparation.

Dairy-free recipes