Light but filling, this bowl brings together courgette and carrot noodles with red cabbage, sweetcorn and sesame seeds, all coated in a creamy avocado sauce lifted with ginger and jalapeño. A fresh, colourful meal with just the right amount of heat, which you can adjust to your tolerance. It makes two generous portions; keep the sauce separate if you are planning on leftovers.
Spicy raw zoodle bowl with avocado ginger sauce
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Ingredients
Main ingredients
- 1 large courgette, spiralised or shaved with a peeler
- 2 large carrots, spiralised or shaved with a peeler
- 1 red pepper, finely sliced (another colour works too)
- 1 cup red cabbage, cut into thin strips
- 1 cup fresh sweetcorn (optional)
- 1/2 cup celery, finely chopped
- 1/4 cup fresh coriander, chopped
- 2 to 3 tbsp sesame seeds
Spicy sauce
- 1 piece of fresh ginger about 2.5 cm long, peeled
- 1/4 to 1/2 jalapeño chilli, depending on your tolerance for heat
- 1/2 avocado
- the juice of 1 fresh lime
- 1/4 to 1/3 cup water, depending on how thick you want it
- 2 tsp maple syrup (or another sweetener)
- 1/2 tbsp raw virgin coconut oil
- 1/4 tsp fine salt
- pepper, to taste
- optional: cashews, peanuts, edamame, spring onions, hulled hemp seeds
Preparation
- Spiralise or shave the courgette and carrots with a peeler.
- Put them in a large bowl with the pepper, red cabbage, sweetcorn, celery, coriander and sesame seeds, then toss well.
- For the sauce, blend all the ingredients until smooth.
- Pour the sauce over the salad, toss and serve straight away.
Tip
If you are planning on leftovers, keep the sauce separate: the vegetables release water on contact and soften within 24 to 48 hours in the fridge.
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FAQ: your questions about courgette noodles
How do you make courgette noodles?
A spiraliser is still the quickest tool: a fine blade for spaghetti, a wide one for tagliatelle. Without a gadget, an ordinary peeler gives perfectly good long ribbons, and a sharp knife lets you cut regular sticks by slicing the courgette first. Choose young, firm courgettes that are not too large: big ones have a spongy, seedy core that falls apart instead of making noodles.
What goes with courgette spaghetti?
Above all they call for a sauce that coats them without drowning them. Creamy sauces based on nuts or avocado, like the one in this recipe, work particularly well, as does a thick pesto or a concentrated tomato sauce. For toppings, add something with bite: sesame seeds, cashews, hulled hemp, plus crunchy vegetables and fresh herbs. A protein source such as edamame or chickpeas turns it into a proper meal.
How do you cook courgette spaghetti?
If you do choose to cook them, keep it brief: two to three minutes in a very hot pan, barely more than a minute steamed. Courgette is full of water and goes from al dente to purée very quickly. Season with salt only at the end, as salt draws out the moisture. That said, the raw version in this recipe does not need that step: the noodles keep their bite and their colour, and the sauce does all the work.
What is the recipe for courgette spaghetti?
The template is always the same, and it is right here: courgettes cut into long strands, a generous sauce, crunchy vegetables and seeds. From that base everything is adjustable, from the Italian version with pesto to the Asian one with ginger and lime, like this one. The only thing to watch is the vegetable water: dress at the last moment and serve immediately, or the bottom of the bowl fills up.
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