Asian zucchini noodle salad with vegan miso dressing

Asian zucchini noodle salad with vegan miso dressing

asian zucchini noodles salad vegan miso dressing plate

If you’ve been reading the blog for a while, you know that I am a big aficionado of Asian flavours, especially in summer.

Unfortunately for me, living on a small (although insanely beautiful) Greek island isn’t amazing for getting Asian ingredients. Sometimes I really have to improvise a bit and mix what is readily available with whatever Asian seasoning I’m able to find here.

As we are in the middle of summer, Greek nectarines and peaches are to die for right now and so I have decided to incorporate them into today’s dish. Last year, I rolled them up in my summer rolls and they worked so well that this year I used them to make a light, fresh and no-cook Asian zucchini noodle salad.

Yes, you’ve heard right, this salad features noodles made of zucchini, also known as ‘zoodles’. If you are not a fan or simply like your carbs too much, you are welcome to add actual noodles (small rice noodles work great here). This salad has a lovely sweet and salty flavour profile from lashings of an addictive miso ginger sauce that I poured liberally on top of sweet nectarines and a crunchy texture from pan roasted peanuts (or cashews).

I don’t know about you, but for me this is a dream dish in this hot weather. It’s light, fresh and juicy, requires no cooking whatsoever and comes together in minutes so you are able to spend more time on the beach, evening out your tan. Result 😉 !

asian zucchini noodles salad vegan miso dressing serving plate

asian zucchini noodles salad vegan miso dressing close up

serves
4 as starter
PREP
25 min
COOKING
0 min
serves
4 as starter
PREPARATION
25 min
COOKING
0 min
INGREDIENTS
  • 2 medium zucchinis / courgettes
  • a wedge of red cabbage, shredded thinly
  • a handful of lettuce leaves
  • 1 ripe nectarine, sliced thinly
  • 1 small cucumber, sliced thinly
  • 1 large spring onion, green part only, sliced
  • fresh coriander and / or mint leaves
  • 2 handfuls of pan roasted peanuts (or cashews), crushed
  • 2 tsp black sesame seeds, for decoration (optional)

MISO DRESSING

  • 3 tbsp white miso paste / shiro miso paste (use gluten-free miso if gluten intolerant)
  • 2 tbsp mirin
  • 2 tbsp rice wine vinegar
  • 2 tsp finely grated ginger
  • 1 small garlic clove, grated
  • 1 tbsp maple syrup
  • 2 tsp Sriracha or other chilli sauce (optional)
  • 1 tbsp toasted sesame oil
  • 1 tbsp untoasted sesame oil or other mild tasting oil
METHOD
  1. Mix all the dressing ingredients together in a small bowl. Add a splash of water (about a tablespoon) to achieve a pourable consistency.
  2. Turn zucchini flesh (skip the seedy / watery centre) into zoodles using a julienne peeler (I used this one), a spiralizer or a regular speed peeler and then cut them into thin strips with a knife.
  3. Grab a large plate or bowl. Place lettuce leaves on first, scatter zoodles and shredded cabbage on top. Place cucumber and nectarine slices on top. Scatter spring onion greens on last.
  4. Dot the salad with the dressing you prepared in step 1. Finally scatter fresh herbs, crushed nuts and black sesame seeds on top. Consume straight away.
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NUTRITIONAL INFO
calories
313
16%
sugars
17 g
19%
fats
22 g
31%
saturates
3 g
14%
proteins
11 g
23%
carbs
25 g
10%
*per serving
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5.0
1 review, 5 comments
REVIEWS & QUESTIONS
Wendy Gerster:
Hi Ania, I finally got round to trying this and it was really fantastic. That dressing - oh my!! I adapted the contents of the salad a bit - didn`t have any red cabbage but used carrot and celery and zucchini (courgette) strips plus (vegan) Chinese noodles to pad it out. Coriander and cashews as stated, nearly didn`t bother to open my pack of black sesame seeds, but so glad I did - just gave it such an elegant finish! Can`t eat garlic any more, unfortunately, but it didn`t even need it - still tasted wonderful. Big hit with the family, too. Will definitely be making this again. Looked so good I wished I did instagram and could show it to everyone!!
    Ania
    Ania:
    Thanks, Wendy! That's lovely to hear that you and your family loved it :) Ania
Petra Blahova:
Oh I'm so looking forward to try this recipe..I better get to veg market :)
    Ania
    Ania:
    Great to hear, Petra! Hope you'll like it! :)
Rhian Williams:
Wow this looks amazing! Love the addition of the nectarine too
    Ania
    Ania:
    Thanks so much, Rhian! :)
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