Vegetable Noodle Salad with Peanut Dressing

The universe has blessed me with my second cold of 2015! I can hardly smell or taste anything, so that sucks the joy out of eating. If I can’t enjoy eating, I certainly won’t enjoy cooking.


As a result, we’ve had a lot of take out this week. For the sake of our bank accounts, we have to reel it in. For the sake of vitamins, I decided to make a big, colourful salad. 

I did the cool, trendy thing and made noodles out of my vegetables using a hand held veggie spiral slice. You can use a food processor or julienne peeler if you have one.

I mixed carrots, cucumber, daikon, zucchini, red onion, red pepper and tomatoes. In retrospect, I would have added a bit of cabbage because I love cabbage. The dressing is a variation of my dragon bowl sauce. I used peanut butter, but almond butter would work.

I topped mine with some tofu for extra protein, nuts would be good too!


Vegetable Noodle Salad with Peanut Dressing

  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 2 large servings


  • Salad:
  • 1 extra-large carrot
  • 1/2 cucumber
  • 1/4 small daikon radish
  • 1 small zucchini
  • 1/4 red onion
  • 1/2 red pepper
  • Handful of cherry or grape tomatoes
  • 1 cup firm tofu (optional)
  • Dressing:
  • 1/4 cup soy sauce
  • 1/4 cup canned coconut milk
  • 1/8 cup rice vinegar
  • 3 tbsp maple syrup
  • 3 tbsp peanut butter
  • 2 tbsp toasted sesame oil
  • 1 clove garlic
  • 1 tbsp fresh ginger


  1. Shred the carrot, cucumber, daikon and zucchini using a spiral slicer, julienne peeler or food processor.
  2. Dice or julienne the red pepper and red onion.
  3. Layer the shredded and diced vegetables in a large bowl and top with tomatoes and tofu.
  4. Remove the peel from the garlic and ginger.
  5. Put all the dressing ingredients in a blender and mix until smooth.
  6. Toss the salad with dressing, using as much as you need to cover the vegetable noodles. The dressing recipe makes more than you need.


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