Zucchini Noodle Salad

Laura Bakhtiarian

As seen in Adelady magazine | Issue 1

Image credit : Naomi Giadas

Prep : 15 mins
Serves : 4

This can be a light meal on its own or a great accompaniment to a store-bought barbeque chicken.


2 medium zucchini, cut in half
1 medium carrot, peeled
3 tbsp white miso paste
2 tbsp soy sauce
2 green onions, chopped
1 tbsp rice vinegar
1 tbsp fresh lemon juice
1 tsp sugar
1 chilli, very thinly sliced
¼ cup extra virgin olive oil
¼ cup chopped coriander
Salt and freshly ground pepper
1 cup snow peas, cut thinly lengthways
2 capsicums (1 red, 1 yellow), cut thinly lengthways
1 sheet of nori, julienned, to serve
1½ tbsp black sesame seeds, to serve


Using a spiraliser*, cut the carrot and zucchini into noodles. Place into a large bowl.

To make dressing, in a small bowl, whisk together the miso paste, soy sauce, green onions, rice vinegar, lemon juice, sugar and chilli. Whisk in the olive oil and stir in the coriander. Season with salt and pepper.

Add dressing to the zucchini and carrot salad. Toss through before adding snowpeas and capsicum.

To serve, transfer into serving bowls, scatter the nori and black sesame seeds on top. Serve immediately.

*Note: If you don’t have a spiraliser, you can use a vegetable peeler.

This recipe was featured in Adelady Magazine

This recipe was featured in Adelady Magazine

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