ACT Nutrition Support Service » Recipes » Vegie-Spaghetti Salad

Vegie-Spaghetti Salad

ACT Nutrition Support Service » Recipes » Vegie-Spaghetti Salad

Vegie-Spaghetti Salad

Serves 4

Ingredients

  • 2 carrots, peeled
  • 2 zucchinis
  • 2 spring onions
  • 1 tablespoon chopped coriander
  • 1 tablespoon slivered almonds

Dressing:

  • ½ tablespoon sesame oil
  • ½ tablespoon reduced salt soy sauce
  • Juice of 1 lime
  • 1 teaspoon honey

 Method

  1. Using a Julienne peeler or spiral vegetable cutter, julienne carrot and zucchini into long strips.
  2. Finely chop spring onions and combine with carrot and zucchini strips in a heat proof bowl.
  3. Add boiling water until vegetables are covered. Sit for 2 minutes until tender.
  4. Strain vegetables and rinse with cold water.
  5. Combine dressing ingredients in a small jar and shake to mix well. Stir through vegetables.
  6. Sprinkle with slivered almonds and coriander to serve.

 Optional: add some rice noodles and toss through some grilled lean meat for a complete, balanced meal.

 

This recipe meets the AMBER criteria in the ACT Government Healthy Food and Drink Choices Policy.