Rainbow Squash Noodle Salad with Miso Dressing
This colourful salad is a fantastic way to celebrate the incredible veggies in your box. Cut into noodles or shredded, the vegetables can be prepared up to 3 days in advance and tossed in the easy dressing just before serving.
Substitute:
- No squash? Use carrots instead.
- No courgette? Try it with beetroot.
- No cabbage? Swap it for red pepper.
- No cherry tomatoes? Use any tomatoes you have.
Prep time: 20 minutes
Cook time: 0 minute
Total time: 20 minutes
Servings:
Ingredients:
200 g butternut squash (peeled)
150 courgettes
10 cherry tomatoes
100 g red cabbage
For the dressing:
1 tbsp miso paste
2 tbsp Orange juice
2 tbsp lime juice
2 tbsp sesame oil
salt & pepper (to taste )
Recipe:
Use a spiralizer or julienne peeler to spiralise the squash and courgette.
Finely shred the red cabbage and cut the cherry tomatoes in half.
Place the squash, courgette, cherry tomatoes and cabbage in a mixing bowl and set aside.
In a small bowl, mix all the dressing ingredients together. Season to taste with salt and pepper.
Pour the dressing over the salad just before serving and toss well to coat.
Enjoy!
How to store
Store the salad and dressing separately in the fridge for up to 3 days.
