Zucchini and Carrot Noodles with Sesame Apricot Dressing


This must be one of the first raw meals I ever made! It is a really simple recipe but the flavours are divine and it always makes me smile to eat this dish! It makes a wonderful summer lunch or in winter sometimes I add some steamed sweet potato to it to warm it slightly. The dressing is my favourite and this recipe makes extra, so try it out on your other favourite salads or steamed vegetables too.



  • 1 large zucchini spiralized
  • 2 medium carrots spiralized
  • 1 cup of baby spinach
  • Half a dozen button mushrooms sliced
  • ¼ cup of mint leaves roughly torn
  • 2 tablespoons of raw cashews


  • ¼ cup of tahini
  • 12 dried apricots soaked in ¼ cup of water (to soften)
  • 2 tablespoons of tamari
  • 1 tablespoon of apple cider vinegar
  • 1 tablespoon of flaxseed oil
  • ¼ inch piece of ginger


Use a spiralizer to make noodles from the zucchini and carrot- if you don’t have a spiralizer simply use a regular vegetable peeler and make long ribbons with the vegetables instead!

Mix the zucchini and carrot noodles with the spinach, mushrooms and mint in a large bowl and mix gently. Set aside while you make the dressing.

For the dressing, blend all of the ingredients, including the soaking water from the apricots, in your blender until smooth and creamy.

Mix just enough dressing through the salad to coat it well.

Distribute the salad into two bowls and top with extra mint, sesame seeds and cashews.

The dressing will make more than you need for this portion of salad, but it keeps well in the fridge for 4-5 days and is a great dressing fro any salad or drizzled over steamed vegetables.