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


  • 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

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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