Asian zucchini noodle salad with vegan miso dressing

• Vegetarian

• Produce

  • 1 Coriander and / or mint, fresh leaves
  • 1 Cucumber, small
  • 1 Garlic clove, small
  • 2 tsp Ginger
  • 1 handful Lettuce, leaves
  • 1 Nectarine, ripe
  • 1 Of red cabbage, wedge
  • 2 handfuls Pan roasted peanuts
  • 1 Spring onion, large
  • 2 Zucchinis / courgettes, medium

• Condiments

  • 1 tbsp Maple syrup
  • 2 tbsp Mirin
  • 3 tbsp Shiro miso paste, white
  • 2 tsp Sriracha or other chilli sauce

• Baking & Spices

  • 2 tsp Black sesame seeds

• Oils & Vinegars

  • 2 tbsp Rice wine vinegar
  • 1 tbsp Sesame oil, toasted
  • 1 tbsp Untoasted sesame oil or other mild tasting oil

Found on lazycatkitchen.com

Description

Directions

• Mix all the dressing ingredients together in a small bowl. Add a splash of water (about a tablespoon) to achieve a pourable consistency.Turn zucchini flesh (skip the seedy / watery centre) into zoodles using a julienne peeler (I used this one), a spiralizer or a regular speed peeler and then cut them into thin strips with a knife.Grab a large plate or bowl. Place lettuce leaves on first, scatter zoodles and shredded cabbage on top. Place cucumber and nectarine slices on top. Scatter spring onion greens on last.Dot the salad with the dressing you prepared in step 1. Finally scatter fresh herbs, crushed nuts and black sesame seeds on top. Consume straight away.