Lime, sesame & coconut courgette carpaccio

A bowl of food Vegan Salad Recipes

Preparation and cooking time

  • Prep:16 mins
  • Cook:4 mins
  • Easy
  • Serves 4, as a side

The freshness of this spiralized courgette carpaccio is the ideal counterpart for a spicy dish, so try eating this with curry or sticky ribs

Nutrient Unit
kcal 180
fat 14g
saturates 7g
carbs 5g
sugars 4g
fibre 5g
protein 6g
salt 0g
Roasted beets, plum & pecan salad


  • 100g frozen shelled edamame beans
  • 2 tbsp sesame oil
  • juice of 1 lime
  • 3 courgettes , ends trimmed and spiralized into thin noodles
  • 150g pack mixed radishes , cut into wedges
  • 3 tbsp flaked coconut , toasted


  • STEP 1

Bring a small saucepan of salted water to the boil. Drop in the edamame beans and cook for 3–4 mins then using a slotted spoon plunge into a bowl of ice-cold water. Once completely cool, tip into a sieve and leave to drain.

  • STEP 2
Christmas slaw

Mix the sesame oil with the lime juice in a small bowl with a little sea salt. Lay the courgette ribbons on a sharing platter. Scatter over the mixed radishes and edamame beans then drizzle over the dressing and top with the toasted coconut.

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