Courgette Noodle Salad with Sesame Dressing
This is a simple flavor combinations that is greater than the sum of its parts. If you have a julienne peeler or mandoline, this is the place to use it. This serves 4 as a side dish, 2 as the base for a main. I like to serve this like a noodle bowl, topped with poached salmon and cashews.
3 medium to large courgette/zucchini
2 medium carrots
1 Tbsp toasted sesame oil
1 Tbsp rice wine vinegar
1-2 tsp soy sauce sesame seeds, preferably black (just ‘cause they’re pretty, the regular ones are fine of course)
2 spring onions, thinly sliced
- Slice courgette into thin strips. Use the colorful skin and firmer flesh. Do not use the softer, seeded core. (You can reserve for another use, like gazpacho or vegetable juice). Slice the carrot the same way.
- Toss the courgette and carrot noodles with salt and leave to drain in a colander for 30 minutes, tossing occasionally.
- Whisk together sesame oil, rice wine vinegar and soy sauce. Taste – all of the elements should be present but none should dominate. Adjust as necessary. If the dressing is too acidic, add a few drops of honey or sugar.
- Once the vegetable noodles are softened, quickly rinse with cold water and dry on paper towels. Toss with dressing and sesame seeds. Garnish with spring onions.