Recipes » Recipes for Workplaces » Vegie-Spaghetti Salad

Vegie-Spaghetti Salad

Recipes » Recipes for Workplaces » Vegie-Spaghetti Salad

Vegie-Spaghetti Salad

This recipe meets the AMBER criteria in the ACT Government Healthy Food and Drink Choices Policy.
Serves 4

Ingredients

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

Dressing:

  • ½ tbsp sesame oil
  • ½ tbsp reduced salt soy sauce
  • Juice of 1 lime
  • 1 tsp 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.