Carrot, Courgette & chilli salad with a satay dressing

a quick and simple, fresh crunchy spicy salad, this recipe is enough for one as a meal, or two as a side.

Peel the carrot and then either use a julienne peeler to cut the carrot into fine sticks or use a knife and cut the carrot into layers and then the layers into fine matchsticks and place them in a salad bowl.

top and tail the courgette and do the same for the courgette and place sticks in with the carrot.

Next finely chop the chilli and place in the bowl (add less if you don’t like the heat)

finely slice the spring onion and place in the bowl, along w ith some rougly chopped nuts (I used a mix of cashew and peanuts)

To make the dressing, in a cup or small bowl add 2 teaspoons of soy sauce, 1 tablespoon of peanut butter, the juice of a lime and half a teaspoon of toasted sesame seed oil and mix and mix and mix until its a smooth dressing – taste and adjust the proportions to your liking.

At this stage you can keep the two separate and combine just before serving for a few hours. (I would cling wrap the bowl of veggies.)

When ready to serve, pour the dressing over the vegetables and mix well.

Serve immediately.

Print Recipe
5 from 2 votes

Carrot, courgette and chilli salad with a satay dressing

a quick and simple, fresh crunchy spicy salad, this recipe is enough for one as a meal, or two as a side.
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: Modern British
Servings: 1 people
Calories: 279kcal

Equipment

Ingredients

  • 1 carrot
  • 1 courgette
  • 1 chilli
  • 1 spring onion
  • 1 tbsp cashew nuts
  • 1/2 tsp toasted sesame seed oil
  • 2 tsp soy sauce
  • 1 tbsp peanut butter
  • 1 lime

Method

  • Peel the carrot and then either use a julienne peeler to cut the carrot into fine sticks or use a knife and cut the carrot into layers and then the layers into fine matchsticks and place them in a salad bowl.
  • top and tail the courgette and do the same for the courgette and place sticks in with the carrot.
  • Next finely chop the chilli and place in the bowl (add less if you don’t like the heat)
  • finely slice the spring onion and place in the bowl, along with some roughly chopped nuts (I used a mix of cashew and peanuts)
  • To make the dressing, in a cup or small bowl add 2 teaspoons of soy sauce, 1 tablespoon of peanut butter, the juice of a lime and half a teaspoon of toasted sesame seed oil and mix and mix and mix until its a smooth dressing – taste and adjust the proportions to your liking.
  • At this stage you can keep the two separate and combine just before serving for a few hours. (I would cling wrap bowl with the veggies).
  • When ready to serve, pour the dressing over the vegetables and mix well.
  • serve immediately.

Nutrition

Calories: 279kcal | Carbohydrates: 31g | Protein: 11g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 816mg | Potassium: 1137mg | Fiber: 8g | Sugar: 14g | Vitamin A: 11164IU | Vitamin C: 125mg | Calcium: 103mg | Iron: 3mg

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

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5 from 2 votes (2 ratings without comment)

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