Healthy-licious Zoodle Salad



For the Zoodles:

  • 4-6 small courgettes
  • 1 TBSP of olive oil
  • 1 garlic clove, crushed or minced

For the Salad:

  • 1 cup of purple cabbage, thinly sliced
  • 1 cup of green cabbage, thinly sliced
  • ½ of red capsicum, thinly sliced
  • ½ of yellow capsicum, thinly sliced
  • 1 large carrot, julienned
  • ½ cup of fresh parsley
  • ½ cup of fresh coriander
  • ½ cup of fresh mint
  • ½ cup of roasted or raw almonds

For the dressing:

  • ¼ cup of extra virgin olive oil
  • 3 TBSP of freshly squeezed lemon juice
  • 3 TBSP of apple cider vinegar (with mother)
  • 2 TBSP of salt reduced tamari sauce
  • 1 clove of garlic, minced
  • 1 TBSP of fresh ginger, thinly sliced
  • Ground black pepper to taste
  • ½ tsp of red pepper flakes
  • Optional: ½ tsp of rice malt syrup


  1. Spiralise the courgettes according to instructions.
  2. Heat the oil and sauté the broccoli florets in a large pan for about 5 minutes. Add the spiralised noodles and cook for another 2-3 minutes until soft.
  3. Meanwhile wash and prep your cabbage, capsicum, carrot, and herbs.
  4. If using: roast your almonds over medium to low heat in a small frying pan without any oil, stirring frequently to avoid any burning for 3-4 minutes.
  5. Add all the ingredients for your dressing together and combine well.
  6. To assemble: transfer your warm zoodles into your salad bowl, top with the rest of your prepped vegetables, herbs and nuts. Drizzle with your dressing and enjoy!


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