Ribboned Courgette Noodle Salad
Check out this light and delicious noodle salad with courgette, red cabbage and carrot. Tossed in a flavoursome sesame dressing with an extra dusting of sesame seeds.
Ingredients
- 300 g Cooked Noodles Remember that these need to be egg free for this to be vegan
- 1 Courgette
- 200 g Red Cabbage
- 1 medium Carrot
- 4 medium Spring Onions
- 2 tbsp Fresh Chives
- 20 g Black Sesame Seeds Or regular sesame seeds
- 1 tbsp Sesame Oil
- ½ Lime
- 2 tbsp Dark Soy Sauce
- 2 tbsp Maple Syrup Or honey
- 1 tsp Tahini
- Salt
Instructions
- Use a vegetable peeler to peel the courgette into ribbons. Place these in a colander or sieve and season generously with salt. The salt will draw out the water from the courgette so place the colander over some kitchen paper or on a draining board. This can be left for 30 minutes.
- Cook your noodles according to the instructions and place aside to allow to cool down.
- Finely grate the carrot and chop the red cabbage into thin strips. Chop or slice the spring onions.
- In a jug, mix together the sesame oil, soy sauce, maple syrup, tahini and the juice from the lime.
- In a large bowl, mix together the courgette, carrot, spring onion, cabbage, sesame seeds, chives and noodles. Pour over the sesame dressing and toss together.