Meat-Free Monday: Spiralised Veggie Salad w/ Peanut Sauce 🥜
In contrast to most of the foodie population, courgette is something I had not taken a liking to. Not sure why? As a previous fussy eater, some bad habits still lingered and this inoffensive vegetable had become judged. Lo siento.
But, after buying a handheld spiraliser I decided to let go of my courgette fears and get creative. This salad was born and I became OBSESSED with it, ate one everyday! The spiralised veg provided a lot of volume, so aside from it being tasty, filling and healthy, it was cost effective too!
Naturally, I needed to share the recipe with you:
SPIRALISED VEGGIE SALAD W/ PEANUT SAUCE
1 Cup Edamame Beans
1/2 (Chopped) Spring Onion
2 Tbsp Toasted Sesame Seeds
2 Tbsp Tamari or Soy Sauce
1 Tbsp Rice or Cider Vinegar
1/2 Tbsp Sesame Oil
1/2 Tbsp Olive Oil
1/2 Tbsp Agave or Honey
2 (Heaped) Tbsp Peanut Butter (approx 40g)
(I used Pip & Nut because its super runny and perfect for this).
Note: You will also need a spiraliser.
1. Cut off the ends of the carrot + courgette and spiralise into a large bowl.
2. Toss edamame beans, spring onions and 1 tbsp of toasted sesame into bowl and roughly mix with spiralised veg. Set aside.
3. In a bowl, add all peanut sauce ingredients and slowly whisk together until combined.
4. Pour over salad base and toss with the remaining tbsp of toasted sesame seeds.
(Scroll down for nutritional info)
377 Cals | 24.8F | 22.3C | 17.4F (per serving of 2)
DON’T FANCY A SALAD? THIS PEANUT SAUCE IS A DREAM TO MAKE A TOFU OR CHICKEN SATAY, OR MAYBE JUST GIVE RICE OR NOODLE DISHES SOME FLAVOUR WITH ITS PEANUT BUTTERY GOODNESS.
Look forward to seeing you guys make it! Don’t forget to tag us, we love to see.
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