My goodness it’s been warm lately in Sydney! I’m trying not to complain too much about it though, because I really do enjoy summer and I know I’ll miss these heat waves once winter comes rollin’ round and I’m forced to wear an uncomfortable amount of clothing because “ugh, the wind is just too… windy!” (That was a direct quote from myself to Jared, on a particularly cold day where the wind seemed to cut through like ice. I obviously wasn’t feeling very articulate, and I blame the cold for that too).
But back to the warm weather, I really feel like this dish really captures summer in a bowl. Bright, vibrant veggies, tossed in a delicious dressing and topped with loads of fresh flavoursome herbs. It’s just so refreshing and really hits the spot on a warm, sunny day.
I made carrot and zucchini “noodles” using a cheap $6 spiraliser I picked up from eBay a while ago. The carrot was a lot harder to do than the zucchini, but for $6 I can’t really complain can I? We both loved the raw spiralised noodles, they had such a great texture and taste and a great twist on regular noodles.
If you don’t have a spiraliser, you can always shred your veggies and have more of a coleslaw salad texture instead. Or you might want to scrap the whole veg idea altogether and just go with regular noodles which is ok too! I think some buckwheat soba noodles or vermicelli noodles would go great in this!
The dressing I made was a bit Thai satay inspired, but with a few tweaks. I used tahini instead of peanut butter, because it’s so good for you and we just don’t eat it enough in this house (unlike peanut butter which we go through a jar of each week). It’s loaded with minerals like calcium, magnesium and zinc and is packed with good fats. I also added some olive oil and turmeric (both great anti-inflammatory ingredients), some tamari and lemon juice for flavour and a bit of honey to sweeten it slightly.
I tossed it all together with some sliced capsicum, I love how sweet red capsicum is and it added some extra flavour and crunch to the dish! And then to finish it all off I topped it with spring onion, coriander, crushed peanuts, pepitas and some fried onion. The fried onion is optional and you can totally leave it out to make this a 100% raw dish. But I am just a sucker for them and couldn’t resist adding it to the noodles!
We both dug into this after the photos to taste it and my god, it was so good! It was hard summoning up the willpower to pack it all away for lunches this week!
I urge you to give this little recipe a go, it would be great for meal prep or to take to your next BBQ for a refreshing and healthy summer dish!
- 2 zucchinis
- 2 large carrots (or 3-4 small ones)
- 1 red capsicum
- 3/4 cup hulled tahini
- 2 tablespoons tamari/gluten free soy sauce
- 3 tablespoons olive oil
- 1 teaspoon turmeric powder
- Juice of half a lemon
- 2 tablespoons honey (use maple syrup to make this vegan)
- Pepper to taste
- To garnish: coriander, sliced spring onion, crushed peanuts, pepitas and fried onion (optional)
- Use a spiraliser to make the zucchini and carrots into noodles.
- Sliced capsicum into strips.
- Combine tahini, tamari, olive oil, turmeric, lemon juice, honey and pepper in a bowl and whisk until well combined.
- Toss everything together and serve topped with garnishes.