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Recipe – Raw Spiralised Vegetables with Nut Butter Dressing

This recipe is inspired by my recent trip to Amchara and one of the fabulous raw meals that I had when I was there.  Perfect for this lovely warm summer we are having and it is great to take to a BBQ or for entertaining at home.

It’s fresh, crisp, vibrant and heavy on the veggies with plant-based proteins throughout and a creamy and indulgent nut butter dressing. In other words – the perfect balance of tastes amazing and makes me feel amazing!

I recommend using a hand julienne peeler rather than having a bulky spiraliser – stores nicely in your kitchen drawer. Here is an example of one: OXO Good Grips Julienne Peeler


2 large portions or 4-6 side portions

  1. 1 medium courgette, julienned

  2. 2 large carrots, julienned

  3. 100g sugar snap peas

  4. 1 red pepper, thinly sliced

  5. 1 cup thinly sliced red cabbage

  6. 3/4 cup frozen edamame, thawed

  7. 3 spring onions, thinly sliced

  8. 2 tablespoons of mixed seeds or nuts

For the dressing:

  1. 1 garlic clove, minced

  2. 1/2 cup nut butter (almond or no sugar peanut butter work well)

  3. 2 tablespoons fresh lime juice

  4. 2 tablespoons tamari

  5. 2 tablespoons water

  6. 1 teaspoon pure maple syrup

  7. 1/2 tablespoon toasted sesame oil

  8. 1 teaspoon freshly grated ginger

1. Prep vegetables. Add the courgettes, carrots, pepper and cabbage into one large bowl. Toss with hands to combine.

2. Prepare the dressing by processing all dressing ingredients in a mini processor (or simply whisk by hand). The dressing may seem a bit thin at first, but it thickens as it sits.

3. Top bowls with edamame, green onion, hemp seeds, and sesame seeds. Pour on dressing and enjoy!

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