Courgetti Salad Recipe | Vegan Asian Salad

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

Name: Courgetti som tam salad (plus: how-to video)
Total time: 20 min
Yield: serves 2
Ingredients: 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

20 minutes + marinating
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)

June 29, 2017 at 9:10 am

*This recipe is gluten-free according to industry standards

Ingredients

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

Method

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.