As part of our National Vegetarian Week special, we’re bringing you three healthy veggie recipes a day. Today, nutritionist Alli Godbold teaches us how to make a delicious spiralized salad
Nutritionist Alli Godbold shares her amazing spiralized salad with Japanese dressing. We tried this on set after filming and I can guarantee you this is one recipe for the memory bank. The Japanese dressing is so flavoursome that you won’t miss meat at all.
Spiralized salad with Japanese dressing
Ingredients for the salad
1 large carrot
1 courgette
Handful green beans (or mange tout), thinly sliced
Small handful Thai basil leaves, ripped
Handful coriander leaves
handful bean sprouts
Seeds from half pomegranate
50g raw cashews
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Ingredients for the dressing
1 tbsp white miso paste
2 tbsp mirin
1 tsp sesame oil
2 tsp umeboshi plum paste
1 pack sushi ginger (50g drained weight)
2 tsp rice wine vinegar
1 tbsp lime juice
4 tbsp olive oil
2 tbsp water
To make
Whizz the dressing ingredients in a blender until smooth.
Use a spiraliser to make the carrot and courgette into spirals in a large bowl and mix. Mix in the beans,herbs, sprouts and pomegranate seeds.
Add the dressing to the salad and toss gently. Scatter on the cashews before serving.
You can also add cubes of stir fried tofu to make this a more substantial meal.
Alli Godbold is a leading nutritionist and former model who has worked alongside chefs Charles Amos and Alan Wichart at Divertimenti Cookery Schools in Knightsbridge and Marylebone. She is author of Feed Your Health, £13.99.
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