Raw rainbow noodle salad

If you feel like eating a stir fry for dinner, but want something a bit lighter, this raw rainbow noodle salad might be just the thing. 

This dish is so fresh & tasty. It makes a perfect dinner, but you can also enjoy it for lunch the next day (if you have any left). 


  • 1-2 zucchinis (spiralized)
  • 1-2 carrots (spiralized)
  • 1/2 cup shredded red cabbage
  • Approx. 15 snowpeas (thinly sliced lengthways)
  • Handful of green beans (sliced in half lengthways)
  • 1/2 cup small broccoli florets
  • 1/2 cup small cauliflower florets
  • 1/4 red capsicum (pepper) (sliced into long, thin strips)
  • 1/3 cup mushrooms (finely sliced)
  • 1/4 cup raw cashews
  • (Spiralized young coconut meat also works well in this dish)


  • 2-3 tbl tahini
  • 2-3 tbl lemon juice (lime juice also works)
  • 1 tbl tamari (or Braggs liquid aminos)
  • 2/3 tsp fresh ginger (finely grated)
  • 1-2 cloves garlic (finely grated)
  • finely sliced fresh red chilli to taste (optional)
  • 1-3 tbl water (depends how thick you want it)


  1. Combine all the veggies and nuts in a bowl.
  2. Combine dressing ingredients in a jar (and shake well), or in a blender. 
  3. Pour dressing over salad and eat. 
  4. You can also add fresh coriander and/or mint/Thai basil at this point. 

Note: Only dress the portion you plan to eat. Store any leftovers in a glass container and add the remaining dressing just before you eat it. 

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