Courgetti Salad Recipe | Vegan Asian Salad

Courgetti som tam salad (plus: how-to video)

  • serves 2
  • Easy

This quick and easy vegan som tam salad uses courgetti for extra colour, taste and substance. If you wanted a more authentic flavour though, use fish sauce instead of tamari (gluten free sauce)


*This recipe is gluten-free according to industry standards


  • courgettes 2
  • carrot 1, shredded
  • green beans 100g, cooked and cut into 8cm pieces
  • cherry tomatoes 100g, halved
  • lime 1, juiced
  • tamari 1, tbsp
  • palm sugar or soft brown sugar 1 tbsp
  • bird’s eye chilli 1, finely sliced
  • coriander a small bunch, torn
  • mint a small bunch, torn
  • roasted peanuts chopped to make 1 tbsp


  • Step 1

    Use a spiraliser to make long, thin courgette strands and add these to a bowl with the carrot and green beans. Add the cherry tomatoes, lime juice, tamari, palm sugar and chilli to a mortar and mix and bash together with a pestle. Pour over the courgette and mix well. Leave to marinate for 15 minutes.

  • Step 2

    Add the torn coriander and mint to the courgettes and toss well. Serve with a sprinkling of chopped peanuts.

Here are our best courgetti recipes to try...


Or why not try some of our other vegan recipes under 350 calories here....

Turmeric roasted cauliflower Salad. With peas, edamame beans and rice

Nutritional Information

  • Kcals 177
  • Fat 5.1g
  • Saturates 0.9g
  • Carbs 20.3g
  • Sugars 17.7g
  • Fibre 7.5g
  • Protein 8.7g
  • Salt 1.7g