Veggie Noodles with Peanut Sauce naturopath recipes healthy lunch dinner

Veggie Noodle Salad with Peanut Sauce

Veggie Noodles with Peanut Sauce naturopath recipes healthy lunch dinner

Veggie Noodle Salad with Peanut Sauce

This recipe is incredibly tasty and full of healthy nutrients for you! My Veggie Noodle Salad with Peanut Sauce is great for summer when you feel like something fresh and light.

Make up a batch and you will have a healthy lunch on hand for a couple of days. It also works well for dinner or for serving at a barbecue. Add some grilled meat for a more substantial meal with extra protein.

This recipes uses spiralised vegetables. You can buy a spiraliser at any good kitchen shop but you can also just grate the vegetables with a box grater or use a vegetable peeler to make long strips.

Look out for an all natural peanut butter. Read the labels and choose one that is just peanuts or peanuts and salt. You would be surprised at the things they can add to peanut butter!

The peanut sauce also makes an excellent dipping sauce for vegetables or rice paper rolls.

The colourful vegetable in this salad have so many health benefits from fibre to antioxidants and vitamins and minerals. The tasty sauce makes this a great way to eat more vegetables.

This recipe is gluten free, grain free, egg free, dairy free, refined sugar free, vegan and vegetarian.

Veggie Noodle Salad with Peanut Sauce

1 Zucchini (medium)
1 Carrot (large, peeled)
1 Red Capsicum (thinly sliced)
150g Purple Cabbage (thinly sliced)
2 tbsp All Natural Peanut Butter
30 ml Water
30 ml Lime Juice
1 tbsp Tamari or Soy Sauce
1 tbsp Maple Syrup
1 Garlic Clove (minced)
1 tsp Ginger (minced)
1 tbsp Hemp or Sesame Seeds

Spiralize the zucchini and the carrot and transfer to a large mixing bowl with the capsicum and cabbage.
In a mixing bowl combine the peanut butter, water, lime juice, tamari, maple syrup, garlic and ginger. Mix well to combine.
To serve, toss the veggies in the peanut sauce and top with hemp seeds. Serve immediately and enjoy!

Variations and Tips:

Serves 3. Takes 15 minutes to make.
Nut free: Use sunflower seed butter instead of peanut butter.
Additional toppings: For extra crunch add sliced almonds, chopped peanuts or pumpkin seeds. Serve with lime slices.
More protein: Add cooked chicken, prawns or tofu.

You might like to try some of my other recipes. If you make my Veggie Noodle Salad with Peanut Sauce, let me know how you go and tag me on socials @dianarobsonnaturopathy


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