medibank be.
Previous Article
Next Article
Scott Mathias

Scott Mathias

Share on Twitter

Zucchini noodle and coriander salad recipe

Lifestyle — Posted 12/04/16

Pineapple chilli dressing adds a zesty flavour burst to this light and refreshing salad.


2 medium sized zucchini, peeled and spiralised (use a hand spiraliser or easy to operate 3 in 1 bench-top machine)

500 g red cabbage, sliced thinly

1 medium white turnip, peeled and finely diced

1 sheet nori roll paper, cut into small squares

60 g raw cashew nuts (roasted and salted if you like)

60 g coriander, coarsely cut (set aside some leaves for garnish)

2 red shallots or spring onions, thinly sliced

Pineapple chili dressing

2 Birdseye or Jamaican chilies (or chili of choice), coarsely chopped, or

2 teaspoons of dried chili pieces

2 medium garlic cloves, coarsely chopped

250 g fresh sweet pineapple, diced into small pieces

3 limes, juiced

Salt and pepper, to taste


1. Combine all the salad ingredients in a prep bowl.

2. Combine all the dressing ingredients and mix.

3. Toss the dressing into the salad and serve. Garnish with remaining coriander leaves.

Recipe from Raw Vegan Meals by Scott Mathias.

Extra   Try more salad recipes or see some delicious spiralising ideas.
React   Interesting Informative Useful
Tags   Food Lifestyle Recipes Salad recipes Vegetarian recipes Vegan recipes
You might also like
X Click to close

be. recipes

Receive the latest be. recipe direct to your inbox.